Blueberry Ginger Kombucha

Ingredients: 12 cups homemade kombucha 2 cups blueberries ½ cup minced ginger

Ingredients: 12 cups homemade kombucha 2 cups blueberries ½ cup minced ginger

If using frozen blueberries, allow them to thaw first so that it's easy to smush them into bottles.

If using frozen blueberries, allow them to thaw first so that it's easy to smush them into bottles.

Line up 4 bottles (25 ounce) with flip top lids. Smush ½ cup blueberries and 2 tablespoons minced ginger into each 25 ounce bottle.

Line up 4 bottles (25 ounce) with flip top lids. Smush ½ cup blueberries and 2 tablespoons minced ginger into each 25 ounce bottle.

Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.

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.

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.

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