This blueberry kombucha is so much fun to make at home--and it's a lot simpler than you think! I can't wait for you to taste this blueberry-raspberry-Meyer lemon combination I created, plus 3 bonus flavors I've concocted over the years!
I couldn't have started fermenting kombucha without this incredibly well-written, thorough article from Brewbuch.com. If you're looking for recommendations on how to get started or products to buy, make this your go-to article. I'm just here to share my favorite flavors I've discovered through experimenting with the second fermentation!
Blueberry Kombucha FAQ
How long does it take to ferment blueberry kombucha?
The first fermentation takes anywhere from 6 to 10 days, and the second fermentation takes anywhere from 3 to 10 days. Overall, that comes out to a minimum of 9 days total, and a maximum of nearly 3 weeks.
Is blueberry kombucha vegan?
Yes, kombucha is vegan. Kombucha is made with tea, sugar, fruit, and a culture of good bacteria and yeast, all of which are allowed in a vegan diet.
Can blueberry kombucha help with weight loss?
The simple act of drinking kombucha will not automatically lead to weight loss. However, because kombucha is typically light on calories, it's an excellent alternative to high-calorie caffeinated & alcoholic beverages.
What's the best tea to make blueberry kombucha with?
I always use the standard Lipton black tea, but am really excited to experiment with green tea and other varieties. However, there are some teas that will not work because they either don't provide the right nutrients for fermentation, or the added flavors and spices will cause your fermentation to go bad. Check out this article on the best teas for kombucha for more info!
My Favorite Flavored Kombucha Recipes
Below are my top favorite flavored kombucha recipes I've crafted thus far. Each recipe fits in a 34 oz. glass bottle and is made with kombucha from the first fermentation (see recipe card). After the fruit and sugar is added, the second fermentation can begin.
*Note: The amount of plain kombucha varies for each recipe depending on the volume of the fruit and/or juice that is added to leave enough space at the top of the bottle.
Blueberry-Raspberry-Meyer Lemon
- ⅓ cup raspberries
- ⅓ cup blueberries
- 2 tablespoon Meyer lemon juice
- 4 teaspoon sugar
- 3.5 cups plain kombucha (from the first fermentation)
Blueberry-Nectarine
- 1 nectarine, pit removed
- ⅓ cup blueberries
- 2 tablespoon lemon juice
- 3 teaspoon sugar
- 3 cups plain kombucha (from the first fermentation)
Mango-Meyer Lemon
- 7 tablespoon mango nectar
- 2 tablespoon Meyer lemon juice
- 2 teaspoon sugar
- 2 ¾ cups plain kombucha (from the first fermentation)
Watermelon-Strawberry-Lime
- 2 strawberries + 4-6 chunks watermelon (½ cup total when blended)
- 3 teaspoon lime juice
- 3 teaspoon sugar
- 2 cups plain kombucha (from the first fermentation)
Can I create my own kombucha flavors?
Yes, experimenting is so much fun! I imagine it's similar to experimenting with brewing different beer varieties and flavors--you have to wait for the fermentation process to finish to test the finished product!
When I experiment with creating a new flavored kombucha, it's important to balance flavor and sweetness. If I am using a sweeter fruit like mango or pineapple, I try to balance it with an acidic, sour flavor like lemon, lime, or grapefruit.
The ripeness of the fruit also determines how much sugar I add. In my experience, using a sweet fruit and too much sugar results in kombucha that tastes more like syrupy medicine than anything else.
The Dietitian's Nutrient Notes
Kombucha: A cure-all? It's no secret that some have christened kombucha as a magic elixir that cures all. While there aren't a lot of good quality research studies out there, a review of health benefits includes supporting the good bacteria in your gut, providing B vitamins, reducing the risk for chronic disease, promoting detoxification by supporting your liver, etc.
Sugar Content: Determining how much sugar is present in homemade kombucha can be challenging to determine because of the two-step fermentation process. Because of this, I've decided to leave off the nutrition facts on this specific recipe.
*Note: It is important to note that kombucha should not be consumed by pregnant women, children, individuals with liver or kidney disease, individuals with compromised immune systems, and those with alcohol dependency.
Bonus Tips
How to keep blueberry kombucha fizzy: Once your kombucha has chilled and is ready for drinking, I've found that it's best to keep the fruit pulp in the bottle when storing it in the refrigerator. If you filter out the fruit pulp, the kombucha loses its carbonation. I filter the kombucha as I pour it into my glass using a small mesh strainer, just like the ones bartenders use to strain cocktails.
Having trouble getting your kombucha bottles clean? Use denture cleanser tablets. Fill the bottle with water (no soap), drop in a tablet and let soak for an hour. Rinse with water and voilà--you have a sparkling clean bottle!
Keep the kombucha in a warm, dark place while fermenting. I keep my bottles (both first and second fermentation) in a plastic bin, wrapped in a dark towel, in one of my kitchen cabinets.
After the second fermentation, hold the bottles over the sink when opening. They don't all explode, but when they do, it's a mess.
I hope you enjoy fermenting these delicious fruit-flavored kombuchas & experimenting as much as I do. If you come up with any new flavor combinations you love, share them in the comments!
If you're looking for another delicious summer beverage, check out my Spinach Mango Smoothie or my Berry Watermelon Mojito. Both are the perfect-thirst quencher for a hot summer day!
All my love & a little butter,
Olivia Sokolowska, MBA, RD
Blueberry Raspberry Kombucha
Love fruit flavored kombucha? Sip on this mouth-watering favorite made with fresh raspberries, blueberries, and Meyer lemon juice.
Ingredients
- First Fermentation
- 14 cups tap water
- 1 cup white sugar
- 8 black tea bags
- 1 SCOBY
- 2 cups unflavored kombucha
- Second Fermentation
- ⅓ cup raspberries
- ⅓ cup blueberries
- 2 tablespoon Meyer lemon juice
- 4 teaspoon sugar
- 3 cups plain kombucha (from the first fermentation)
Instructions
First Fermentation
1. In a pot, heat 4 cups of water and the white sugar, stirring until the sugar has dissolved. Steep the tea bags until the tea has completely cooled. Discard the tea bags.
2. In your large glass jar (I use a 1 gallon jar), add in the SCOBY, sweetened tea, 2 cups of unflavored kombucha (or the liquid your SCOBY came in) and remaining 10 cups of water.
3. Use a large rubber band to secure a piece of cloth over the top of the jar. Place in a dark, room temperature (70-75° F) place where it won't be disturbed by pets or people.
4. Let the tea ferment for anywhere from 6-10 days. Use a plastic straw or clean plastic spoon to taste (no metal allowed--it can harm your SCOBY). *If it's been longer than that, don't worry! The more time the tea has to ferment, the more the good bacteria will eat up the sugar, making it taste less sweet and more vinegar-y.
Second Fermentation
5. Using a small food processor or smoothie blender, blend the raspberries & blueberries until liquified.
6. Use a funnel to pour the sugar, lemon juice, berry mixture, and 3.5 cups of kombucha from the first fermentation into a 34 oz glass bottle with a locking stopper lid.
7. Close the bottle with the stopper & lock it in place. Place the bottle back in the dark, room-temperature location and leave for 3-10 days. (I typically wait at least a week.)
8. When the kombucha is ready, open the bottle over the sink to release the carbonation. The bottle should easily pop open. Place it in the refrigerator until fully chilled.
9. When you're ready to drink your homemade kombucha, use a small bar strainer to strain the pulp as you pour your kombucha into a glass. Enjoy!
Notes
*Each 34oz bottle yields 3 8-oz servings.
Did you try this recipe? Share your thoughts!