Blueberry Mojito Kombucha
Say hello to my very first batch of homemade kombucha!
That makes me like a bonafide hippie now, right?
Next thing you know, I’ll be living in a yurt in the woods, foraging for wild plants to eat.
Okay no, that would never happen. I’m way too impatient for wildcrafting. My luck I would go out into the woods in a hangry rage, pick the wrong plant and end up like the guy in the movie, Into the Wild.
But the yurt part, I could get down with. Especially if it was in Hawaii.
Cold Blueberry Mojito Kombucha + beautiful Hawaiian beach = happy Sarah.
In case some of you are new to kombucha, it’s basically just a naturally bubbly drink that’s full of gut-friendly probiotics. Read: a delicious and healthy alternative to soda. :)
Brewing your own at home is actually incredibly easy and, if you’ve formed an addiction to the store-bought varieties such as Brandon and myself, then making your own can also save you quite a bit of money. I’ve been wanting to try it pretty much ever since I laid eyes on Julia’s book Delicious Probiotic Drinks. There are so many wonderful recipes in her book and she breaks down the entire process for you!
Now finding a SCOBY (Symbiotic Culture of Bacteria and Yeast) might seem difficult at first but you can actually buy them online and have them shipped right to you. I was nervous that it wouldn’t survive the shipping process so I went to a place in Berkeley that sells these starter kits but apparently I could have saved myself the trip because it came sealed in a plastic baggy that they had shipped to them. #rookiefail
Anyways, making your own buch is a lot of fun, especially because you are able to experiment with whatever flavors you want. I chose a blueberry mint combo to start and it turned out to be really light and refreshing, not to mention pretty.
With that I hope I can inspire a few of you to give kombucha a try! And if you want to try brewing your own, don’t be afraid to buy your SCOBY online. :)
Cheers to healthy guts!
64 ounces kombucha
3/4 fresh blueberries
1/3 cup organic sugar
1/3 cup water
1/4 cup chopped fresh mint (about 15 leaves)
squeeze of fresh lime juice
fresh blueberries, mint and lime wedges for garnish
- Combine the sugar, blueberries, water and mint in a small saucepan over medium heat and bring to a boil.
- Use a fork to smash the blueberries then reduce the heat and continue to gently boil for another 5 minutes.
- Remove the saucepan from the heat and allow to cool to room temperature. You can speed up this process by transferring it to a bowl or a glass and placing in the refrigerator.
- Next combine the blueberry mixture with the 64 ounces of kombucha in a large jar or container and stir together. Then pour it into separate kombucha bottles, distributing the pulp evenly amongst each. Tightly seal the bottles and place in a dark, warm place for 2-4 days to allow it to go through a secondary fermentation.
- Refrigerate at least 24 hours before you’re ready to drink. If you like it to have a good amount of carbonation, wait at least one week before drinking. It gets fizzier the longer you wait!
- When ready to drink, use a fine mesh strainer to strain out the pulp and the newly formed SCOBY. Pour into separate glasses with ice, a squeeze of fresh lime juice, fresh blueberries and fresh mint, then enjoy!
Method adapted from Delicious Probiotic Drinks