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    Home » Recipes » Kombucha

    Modified: Aug 20, 2024 · Published: Oct 30, 2021 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Mojito Kombucha

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    Lime and mint make this refreshing Mojito Kombucha taste like the cocktail but without the alcohol.

    Mojito Kombucha in glass with bottle next to it.

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    This Mojito Kombucha is one of my favorite kombucha recipes, and I've made quite a few. It's light and refreshing, just like a Mojito cocktail.

    It does not contain alcohol, which makes it perfect for a non-alcohol option at a party or get-together.

    I've also made Strawberry Mojito Kombucha and Chocolate Mojito Kombucha. For a mojito mocktail, try my Orange Mocktail Mojito.

    A mojito recipe to try is my Grapefruit Basil Mojito recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • Two Types of Fermentation
    • What Makes Kombucha Fizzy?
    • 🧾 Ingredients
    • 🥣 Supplies
    • 🔪 Instructions
    • Should I Burp My Second Ferment Kombucha?
    • How Long Does It Take To Get Fizzy Kombucha?
    • 💭 Tips
    • 🥃 Other Kombucha Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is light and refreshing.
    • It tastes like a mojito but in kombucha form.
    • It's cheaper than store-bought kombucha.

    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, which is what you'll be doing for this recipe.

    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.

    🧾 Ingredients

    Ingredients for mojito kombucha on a cutting board with labels.
    • Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
    • Lime juice: Fresh lime juice is best. I do not recommend store-bought bottled lime juice.
    • Agave syrup: Adds sweetness. You could also use simple syrup.
    • Mint: I used fresh mint leaves. You might be able to get away with using mint extract in a very small quantity, but I haven't tried it so I cannot speak to the outcome.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    🥣 Supplies

    • Funnel
    • 4 (25 ounce) bottles with flip top lids
    • Measuring cup

    🔪 Instructions

    Lime juice being poured into a funnel into a bottle.

    Step 1: Pour ¼ cup lime juice into each bottle

    Agave syrup being poured into a funnel into a bottle.

    Step 2: Pour ¼ cup agave syrup into each bottle.

    Mint being put into a funnel into a bottle.

    Step 3: Pour 4 mint leaves into each bottle.

    Kombucha being poured into a funnel over a bottle.

    Step 4: Pour homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

    Flip-top bottle being popped open.

    Step 5: 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 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.

    How Long Does It Take To Get Fizzy Kombucha?

    It can take anywhere from 1-14 days. It depends on a few things.

    1. 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.
    2. 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.

    💭 Tips

    • Refrigerate after the kombucha is done fermenting.
    • You can substitute the agave syrup with simple syrup, white sugar, or another sweetener, but if you leave the sweetener out altogether you'll get less carbonation because the only ingredient feeding the kombucha would be the lime juice.
    Mojito Kombucha close up.

    5 Secrets To Making Kombucha

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🥃 Other Kombucha Recipes

    • Spiced Kombucha
      Spiced Kombucha
    • Blueberry Ginger Kombucha
      Blueberry Ginger Kombucha
    • Pineapple Kombucha
      Pineapple Kombucha
    • Mango Kombucha
      Mango Kombucha

    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    If you tried this Mojito 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!

    📋 Recipe

    Mojito Kombucha
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    5 from 2 votes

    Mojito Kombucha

    Lime and mint make this refreshing Mojito Kombucha taste like the cocktail but without the alcohol.
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 10 minutes minutes
    Servings 12
    Calories 118kcal
    Author Willow Moon
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    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups homemade kombucha
    • 1 cup lime juice
    • 1 cup agave syrup
    • 16 mint leaves finely chopped

    Instructions

    • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
    • Pour ¼ cup lime juice, ¼ cup agave syrup, and 4 mint leaves 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.

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    Nutrition

    Calories: 118kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 32mg | Fiber: 1g | Sugar: 27g | Vitamin A: 67IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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    Mojito Kombucha

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