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A collins glass of blackberry kombucha with ice, and a mint sprig garnishing. On a wood surface with fresh blackberries and mint surrounding.
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Blackberry Kombucha Second Ferment

Blackberry kombucha is an earthy sweet drink with the flavor of summer sun. It's probiotic-rich and perfect for a warm and slow summer day.
This recipe will make about four 16oz bottles.
Course Drinks
Cuisine American
Prep Time 10 minutes
Fermenting Time 4 days
Total Time 4 days 10 minutes
Servings 8 servings
Calories 167kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

Ingredients

Blackberry Puree

  • 6 cups blackberries fresh or frozen
  • 2 cups water
  • 1 cup sugar more or less to taste
  • 1-3 sprigs fresh mint optional

Blackberry Kombucha

Instructions

Blackberry Puree

  • Combine the blackberries, water, sugar, and optional mint sprigs in a large pot. Stir to dissolve the sugar. Bring to a boil and reduce heat to simmer. Simmer for 5-7 minutes to help the blackberries soften. Stir occasionally to keep the blackberries from sticking. You can also use a potato masher to break down the blackberries a little bit more. Remove from heat and set aside to cool to room temperature.
  • Once the blackberry mixture has completely cooled, strain it into a jar using a fine mesh sieve and funnel. Mash the blackberry pulp with your hands or the back of a spoon to squeeze out the extra juice.

Blackberry Kombucha

  • Gently swirl the fermented kombucha (from the first fermentation process) before you pour it into the bottles to evenly distribute the yeast.
  • Use a funnel to pour the fermented kombucha into swing-top bottles, or any bottle that has a tight-fitting lid, to halfway full (about 1 cup per bottle).
  • Add the blackberry puree to each bottle, leaving about an inch of headspace at the top of the bottle.
  • Seal the bottles tightly and store them at room temperature out of direct sunlight.
  • As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once daily to release pressure. If there is built up pressure and bubbles race to the top, then move the bottles to the refrigerator. The second fermentation process can take anywhere from 3-7 days depending on the ambient temperature (warmer temps will ferment faster).

Notes

  • The ratio of kombucha to blackberry puree in the bottles can be adjusted to your liking. Half and half is a good place to start, but if you want more kombucha and less blackberry puree in each bottle that will work too.
  • It is important to check this kombucha daily for carbonation. Since we are using whole fruit, the kombucha has a tendency to complete the second fermentation process quickly, and it will build up lots of carbonation!
  • This flavor can be active and very bubbly. I recommend opening your bottles over a sink with a rag on top to keep any messes minimal.
  • The bottles can go right into the refrigerator for the 2 ferment if you prefer, but it will slow down fermentation.
  • Be sure to mark the date that you bottled so that you can keep track of how long it’s been to help prevent any bottle explosions due to built up pressure.

Nutrition

Serving: 1cup | Calories: 167kcal