Blueberry Kombucha

Blueberry kombucha is a delicious summer flavor. It's popular for the sweet, sour, deep, and familiar flavor of blueberries, plus benefits!

This recipe will make about three 16-18oz bottles.

Course Drinks

Cuisine American

Prep Time 15

Cook Time 5

Fermenting Time 4

Total Time 4 20

Servings servings

Calories 89kcal

Combine the blueberries, sugar, and water in a medium-sized pot. Stir to dissolve the sugar. Bring the mixture to a gentle boil on the stove. Simmer for 3-5 minutes to break down the blueberries. Remove from heat and set aside to cool to room temperature.
Once the blueberry mixture has completely cooled, pour it into a blender. Blend on high speed for 1 minute to ensure you have a finely blended puree. Set aside.
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 blueberry 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 2nd fermentation process can take anywhere from 3-5 days depending on the ambient temperature (warmer temps will ferment faster).
Chill the bottles in the refrigerator before serving.

The ratio of kombucha to blueberry 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 blueberry 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 2nd 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.

Serving: 1cup | Calories: 89kcal