Blueberry Kombucha

Blueberry Kombucha

How to make Blueberry Ginger Kombucha

  1. In a saucepan, add 1 cup of blueberries, 1 1/2 cups of water, 1 tablespoon of grated ginger, and 2 tablespoons of sugar and bring to a boil.
    Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.
  2. Let it cool completely to room temperature before proceeding to the next step.
  3. Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the blueberry-ginger syrup into the gallon. Do this slowly as it may foam up a little.
  4. Stir slowly with a wooden spoon.
  5. Strain and bottle – this is how my mom recommends to do this with little mess:
    Place a strainer over a 4-cup pyrex measuring cup and pour the flavored kombucha into it. You will probably need to do this 4-5 times until you have emptied the gallon. Use a funnel to pour into bottles. I use bottles from store-bought kombucha I used to drink, my mom uses these flip-top bottles.
  6. Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid. If you’d like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don’t explode. This has never happened to me, but it has happened to my mom.When ready to drink, remove from the fridge and enjoy! You might want to strain it again prior to drinking to strain out some of the pulp and the newly formed SCOBY.

 

For more info on this recipe and how to make your own Kumbacha, click here.

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