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Ginger Blueberry Lemon Kombucha Recipe

Ginger Blueberry Lemon Kombucha Recipe

This ginger blueberry lemon Kombucha recipe is for 1 gallonof Kombucha. This amount is enough for six 16 oz. fermentation bottles.
If you want to use less or more Kombucha required in thisrecipe, you can adjust the amount of the ingredients accordingly.
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 6

Equipment

  • 1 Homebrewing kit This is for 1st fermentation
  • 1 Heating mat This is for 1st fermentation
  • 1 Boochsleeve This is for 1st fermentation
  • 1 Bottlebrush kit To clean your bottles
  • 6 Bottles (16 oz.)
  • 1 Funnel For the 2nd fermentation process
  • 1 Mesh strain colander For the 2nd fermentation process
  • 1 PBW cleaner To clean your bottles

Ingredients
  

  • 1 gal Kombucha
  • 2 tbsp Ginger ($0.90 per 0.25 lb.)
  • 1 cup Blueberries ($5.15 per lb.)
  • 2 tsps Lemon juice ($0.72 per lb.)

Instructions
 

  • Clean your bottles
    You should make sure that your bottles are cleaned thoroughly witha bottlebrush kit and PBW cleaner to prevent any contamination. After cleaning,rinse and dry your bottles properly. 
  • Prepare your Ingredients 
    For the ginger, you can opt to chop or grate them. You mayalso use ginger powder however remember that using powder can give yourflavored Kombucha more ginger flavor so we suggest adding less than 2 tbsp. ofginger powder.To prepare your blueberries, chop your blueberries finely and setaside. For the lemon juice, squeeze your lemon using your hand or a juicer toget the fresh juice.
  • Add the ginger, blueberry, and lemon to your bottles or growlers
    Takethe funnel and use it to add your flavorings to your chosen fermentationbottles.
  • Pour your Kombucha liquid to your bottles
    Pour the Kombucha liquid to your fermentation bottle with thefunnel on its mouth to avoid spills. If you have extra time, you can strainyour Kombucha with a mesh strain colander to remove the excess yeast. Leaveabout ½ to 1 inch of headspace for good carbonation buildup. 
  • Ferment
    Make sure to seal your bottles tightly and ferment your flavoredKombucha at room temperature between 60℉ to 85℉ for 3 to14 days depending on your preferred taste and the carbonation buildup. If youare fermenting in a cool place, we suggest using a heating mat so you canferment your Kombucha with the right warm temperature. 
  • Keep your bottled Kombucha in the refrigerator
    If you think that your flavored Kombucha is ready, move and keepthem in the refrigerator to inhibit fermentation and preserve their taste. 
  • Serve and enjoy
    You can strain your Kombucha before serving to remove unappealingresidues from the yeast and flavorings. 
Keyword blueberry, ginger, kombucha, lemon
Tried this recipe?Let us know how it was!