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!