Blueberry Pineapple Kombucha

Ingredients: 12 cups homemade kombucha 1 cup chopped pineapple 1 cup blueberries

Ingredients: 12 cups homemade kombucha 1 cup chopped pineapple 1 cup blueberries

If using frozen pineapple and 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.

If using frozen pineapple and 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 ¼ cup chopped pineapple and ¼ cup blueberries into each 25 ounce bottle.

Smush ¼ cup chopped pineapple and ¼ cup blueberries 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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