This fruity Strawberry Mojito Kombucha has the flavors of a mojito in kombucha form. It's a great non-alcoholic alternative to a mojito.

Strawberry Mojito Kombucha in two glasses close up with limes.

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Made with homemade kombucha, lime juice, mint, strawberries, and agave syrup, this Strawberry Mojito Kombucha is sweet and tart.

It's a non-alcoholic version of a classic cocktail in kombucha form. It's the perfect thirst quencher for summer.

Other mojito kombucha flavors to try are my Mojito Kombucha and Chocolate Mojito Kombucha. For a mocktail mojito try my Orange Mocktail Mojito.

And if you are in the mood for the cocktail version, try my Grapefruit Basil Mojito.

A couple of strawberry recipes to try are my Strawberry Cream Popsicles and my Vegan Strawberries and Cream 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's sweet, tart, and fruity.
It tastes like a mojito but in the form of kombucha.
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.

For the second fermentation, you remove the scoby and take that 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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Strawberries: You could use fresh or frozen strawberries. Strawberries taste great in my Strawberry Kombucha recipe as well.
Lime juice: Adds a sour flavor.
Agave syrup: Adds sweetness. You could also use simple syrup or maple syrup, but maple syrup will impart a maple flavor.
Mint: Adds the fresh minty flavor that mojito is known for.

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

Chopped strawberries being poured into a funnel into a bottle.

Step 1: Pour ½ cup chopped strawberries into each bottle.

Lime juice being poured into a funnel into a bottle.

Step 2: Pour ¼ cup lime juice into each bottle.

Agave syrup being poured into a funnel into a bottle.

Step 3: Pour ¼ cup agave syrup into each bottle.

Mint being put into a funnel into a bottle.

Step 4: Put 4 chopped mint leaves into each bottle.

Kombucha being poured into a funnel over a bottle.

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

Step 6: 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.

💭 Tips

Shake the bottle before pouring a glassful.
Strain the strawberries and mint after fermenting, if desired.
You can substitute the agave syrup with maple syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.