This fruity refreshing Mixed Berry Kombucha is the ultimate drink for summer. Made with three kinds of berries.
This Mixed Berry Kombucha can be made any time of the year since it can be made with fresh or frozen berries.
It is sweet, tart, and refreshing. Since it's a second fermentation kombucha it is fizzy from carbonation.
You can make it sweeter by adding maple syrup or your favorite sweetener.
❤️ Why You'll Love It
- It is sweet and tart.
- It's made with fresh or frozen berries, so you can have it year-round.
- It's cheaper than store-bought kombucha and you can control the ingredients.
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.
For the second fermentation, you remove the scoby and take the kombucha you made in the first fermentation, and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment the flavored kombucha 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.
- Mixed berries: You can use fresh or frozen mixed berries.
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 fresh or frozen mixed berries into each bottle.
Step 2: Pour your freshly fermented 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.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting 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.
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.
- Refrigerate after the kombucha is done fermenting.
- If you don't want chunks of berries, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass.
Other Kombucha Recipes
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Mixed Berry Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha
- 2 cups mixed berries (blackberries, blueberries, and raspberries)
- If using frozen berries, allow them 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 berries 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.