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Blueberry Ginger Kombucha

Author: Flavelo
Recipes Drinks
The real magic of kombucha brewing lies in the flavoring. The anthocyanins in blueberry skins dye the drink a beautiful violet hue, while the berries add a forest-fresh sweetness. This version is an antioxidant bomb that works with probiotics to support your immune system.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Flip-top bottles
  • Funnel
  • Strainer

Instructions

1 ✓

Mash the blueberries with a fork or pulse briefly in a blender to release their juices. Slice the ginger thinly.

Tip: Breaking open the fruit helps the yeast access the sugars faster.
2 ✓

Remove the SCOBY from your finished plain kombucha (set it aside for the next batch). Stir the blueberry puree, ginger, and lemon juice into the liquid.

Tip: Lemon juice adds freshness and helps stabilize the bright color.
3 ✓

Pour the mixture into flip-top bottles, leaving about 2-3 inches of headspace at the top. Seal tightly.

Tip: The gases need room to expand, otherwise the bottle will overflow when opened.
4 ✓

Let ferment at room temperature for 2-3 days. Check the pressure daily.

Tip: If it hisses when you crack the seal, it's carbonated enough.
5 ✓

Refrigerate to stop fermentation, then strain before serving (or drink with the fruit bits).

Tip: Chilling stabilizes the flavor and keeps the bubbles crisp.

Recipe FAQ

What is a SCOBY?
It stands for Symbiotic Culture Of Bacteria and Yeast – the living home for the bacteria that ferment the tea.
Can I use frozen blueberries?
Yes! Once thawed, they work perfectly. Freezing actually breaks down cell walls, releasing more juice.

Ingredients

  • 4 cups Finished Kombucha (First Ferment)
  • 0.5 cup Blueberries (fresh or frozen)
  • 1 tbsp Sugar (if berries are tart)
  • 1 inch Fresh Ginger
  • 1 tbsp Lemon Juice