Ingredients
The following ingredients have 4 Servings
- ½ gallon kombucha from a first fermentation (this is not storebought kombucha, 1.9 L)
- ½ cup blueberries (fresh or frozen, 100 g)
- ½ cup water (120 mL)
- 1 Tbsp sugar (10 g)
- Optional: 1 tsp lemon zest, small knob of fresh ginger
Instruction
- 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.
