Blueberry Mojito Kombucha
Say hello to my very first batch of homemade kombucha!
That makes me like a bonafide hippie now, right?
Next thing you know, I’ll be living in a yurt in the woods, foraging for wild plants to eat.
Okay no, that would never happen. I’m way too impatient for wildcrafting. My luck I would go out into the woods in a hangry rage, pick the wrong plant and end up like the guy in the movie, Into the Wild.
But the yurt part, I could get down with. Especially if it was in Hawaii.
Cold Blueberry Mojito Kombucha + beautiful Hawaiian beach = happy Sarah.
In case some of you are new to kombucha, it’s basically just a naturally bubbly drink that’s full of gut-friendly probiotics. Read: a delicious and healthy alternative to soda. :)
Brewing your own at home is actually incredibly easy and, if you’ve formed an addiction to the store-bought varieties such as Brandon and myself, then making your own can also save you quite a bit of money. I’ve been wanting to try it pretty much ever since I laid eyes on Julia’s book Delicious Probiotic Drinks. There are so many wonderful recipes in her book and she breaks down the entire process for you!
Now finding a SCOBY (Symbiotic Culture of Bacteria and Yeast) might seem difficult at first but you can actually buy them online and have them shipped right to you. I was nervous that it wouldn’t survive the shipping process so I went to a place in Berkeley that sells these starter kits but apparently I could have saved myself the trip because it came sealed in a plastic baggy that they had shipped to them. #rookiefail
Anyways, making your own buch is a lot of fun, especially because you are able to experiment with whatever flavors you want. I chose a blueberry mint combo to start and it turned out to be really light and refreshing, not to mention pretty.
With that I hope I can inspire a few of you to give kombucha a try! And if you want to try brewing your own, don’t be afraid to buy your SCOBY online. :)
Cheers to healthy guts!
Blueberry Mojito Kombucha
Yield: 64 ounces
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 64 ounces kombucha
- 3/4 fresh blueberries
- 1/3 cup organic sugar
- 1/3 cup water
- 1/4 cup chopped fresh mint (about 15 leaves)
- squeeze of fresh lime juice
- fresh blueberries, mint and lime wedges for garnish
Combine the sugar, blueberries, water and mint in a small saucepan over medium heat and bring to a boil. Use a fork to smash the blueberries then reduce the heat and continue to gently boil for another 5 minutes. Remove the saucepan from the heat and allow to cool to room temperature. You can speed up this process by transferring it to a bowl or a glass and placing in the refrigerator.
Next combine the blueberry mixture with the 64 ounces of kombucha in a large jar or container and stir together. Pour it into separate kombucha bottles, distributing the pulp evenly amongst each. Tightly seal the bottles and place in a dark, warm place for 2-4 days to allow it to go through a secondary fermentation.
Refrigerate at least 24 hours before you’re ready to drink. If you like it to have a good amount of carbonation, wait at least one week before drinking. It gets fizzier the longer you wait!
When ready to drink, use a fine mesh strainer to strain out the pulp and the newly formed SCOBY. Pour into separate glasses with ice, a squeeze of fresh lime juice, fresh blueberries and fresh mint, then enjoy!
Method adapted from Delicious Probiotic Drinks
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!