There’s something deeply satisfying about crafting your own kombucha, and this Refreshing Blueberry Kombucha might just become your favorite batch yet. With its vibrant color and tangy-sweet flavor, it’s the perfect way to enjoy a probiotic-rich beverage at home. Blueberries add a natural sweetness and a beautiful hue, while the fermentation brings out fizzy, gut-loving goodness.
Whether you’re already a kombucha brewing pro or just diving into the world of home fermentation, this second-fermentation recipe is incredibly easy and oh-so-rewarding. I love making a big batch to sip on during warm afternoons. We think it’s a healthier alternative to soda and bursting with flavor.
Let’s walk through how to make your own blueberry kombucha using just a few simple ingredients and tools.
Refreshing Blueberry Kombucha: A Homemade Delight
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Kitchen Essentials
Ingredients
- 2 Cups Plain Kombucha first fermentation complete
- 1/2 Cup Blueberries fresh or frozen
- 1 1/2 Teaspoons Sugar optional, to boost carbonation
- 1/2 Teaspoon Fresh Lemon Juice optional, adds brightness
Instructions
- Clean your swing-top bottles or jars with hot water and soap. Rinse well and let them air dry completely.
- Add the Flavorings. Drop about 2 tablespoons of blueberries into each 16-ounce bottle. Add a little sugar if you like your kombucha extra fizzy. A splash of lemon juice can brighten the flavor but is optional.1/2 Cup Blueberries, 1 1/2 Teaspoons Sugar, 1/2 Teaspoon Fresh Lemon Juice
- Fill with Kombucha. Using a funnel, carefully pour the plain kombucha into the bottles, leaving about 1 inch of headspace at the top.2 Cups Plain Kombucha
- Seal and Store. Seal the bottles tightly and place them in a warm, dark place (like a kitchen cabinet) for 2 to 5 days. Check daily by gently opening a bottle—when you hear a soft “pop” or see bubbles, it’s ready.
- Strain and Refrigerate. Once carbonation has developed, strain out the blueberries if you’d like, then refrigerate the kombucha to stop further fermentation. Chill before serving.
- Serve and Enjoy. Pour into a glass and enjoy cold. It’s fizzy, fruity, and full of probiotics!
Your Own Private Notes
Notes
Nutrition
Recipe Tips
- Use ripe fruit. Riper blueberries give off more juice and flavor.
- Want more fizz? Add a teaspoon of sugar or a splash of fruit juice to feed the fermentation.
- Avoid explosions. Don’t forget to burp your bottles (open briefly to release pressure) once a day if you ferment longer than 3 days.
- Frozen berries work too. Just thaw them slightly before bottling.
Variations
- Blueberry Mint. Add a sprig of fresh mint to each bottle.
- Blueberry Ginger. A few thin slices of ginger root give a zesty kick.
- Mixed Berry Kombucha. Mix blueberries with raspberries or strawberries for a fruity twist.
- Citrus-Blueberry. Add orange or lime zest for a refreshing burst.
How to Store It
Once fermentation is complete, store your blueberry kombucha in the refrigerator. It will stay fizzy and fresh for about 1 to 2 weeks. Always open bottles carefully, especially after extended storage.
Why We Love It
This homemade blueberry kombucha is a fun, frugal, and flavorful way to enjoy fermented drinks without the hefty price tag of store-bought options. Plus, you can customize every batch to your taste. And that’s half the fun of home brewing.
easy prep and let it set a few days. we mixed with fresh fruit to serve.