Lime and mint make this refreshing Mojito Kombucha taste like the cocktail but without the alcohol.
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.
Lime and mint make this refreshing Mojito Kombucha taste like the cocktail but without the alcohol. Click To Tweet
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 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.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Pour ¼ cup lime juice, ¼ cup agave syrup, and 4 mint leaves into each bottle. Pour homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
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 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.
Other Kombucha Recipes
Tips
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Refrigerate after the kombucha is done fermenting.
- You can substitute the agave syrup with maple syrup, brown sugar, white sugar, or another sweetener, but if you leave sweetener out altogether you'll get less carbonation because the only ingredient feeding the kombucha would be the lime juice.
Recipe
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You May Need:
Mojito Kombucha
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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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