This DIY Blueberry Kombucha is an easy inexpensive way to get your kombucha fix. Made with frozen blueberries, you can have it all year long!
If you love kombucha on a regular basis like I do, making your own is a no-brainer. It is really easy to make and is so much cheaper than store-bought.
You can even put your kombucha aside in its own scoby hotel if you need to take a break.
This fruity blueberry kombucha is the perfect thirst quencher for after a workout.
You can make it with fresh or frozen blueberries, which is nice because I always have frozen blueberries in my freezer.
Another blueberry recipe to try is my Vegan Blueberry Ice Cream recipe.
❤️ Why You'll Love It
- You can use fresh or frozen blueberries, so you can have it all year long.
- It is sweet and refreshing.
- It is cheaper than store-bought.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Blueberries: You can use fresh or frozen blueberries.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Smush ½ cup of fresh or frozen blueberries into each bottle.
Step 2: Pour homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- Strain the blueberries after fermenting, if desired.
- You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
Yes, you can use fresh or frozen berries to make kombucha. Thaw them first you can smush them easily into bottles and so they aren't too cold for the kombucha.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
If you tried this Blueberry Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha
- 2 cups fresh or frozen blueberries
- If using frozen blueberries, allow to thaw first so that it's easy to smush them into bottles.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup blueberries into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.