Blueberry Kombucha Recipes
BLUEBERRY KOMBUCHA
The homemade kombucha brewers are going to love this one! This Blueberry Kombucha recipe is delightfully fruity and easy to brew!
Provided by Sarah Bond
Categories Flavors
Number Of Ingredients 5
Steps:
- Cook: Add berries, water, and sugar to a medium saucepan (optionally add lemon zest and/or ginger). Cook, uncovered, over medium heat until berries burst, mashing them a bit to form a thick liquid. Let cool to room temperature (to quicken this up, set pan in a sink full of cold water).
- Mix: In a large glass bowl or pitcher, stir together blueberry mixture and kombucha.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Strain the kombucha to remove pulp (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Nutrition Facts : Calories 50 calories, Carbohydrate 12 grams carbohydrates, ServingSize 1 Cup (Differs by Fermentation Length), Sodium 10 grams sodium, Sugar 10 grams sugar
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- Cook: Add berries, water, and sugar to a medium saucepan (optionally add lemon zest and/or ginger). Cook, uncovered, over medium heat until berries burst, mashing them a bit to form a thick liquid. Let cool to room temperature (to quicken this up, set pan in a sink full of cold water).
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- Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
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