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.

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❤️ 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

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.

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.

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.

💭 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.