This tasty kombucha can be prepared either on the spot ready to go – or can be fermented over a few days for deeper flavours and more fizz. This recipe combines cranberry and blueberry flavours, although raspberry is also great – just substitute your preferred berries and experiment!

As we know – richly coloured berries are a great source of antioxidants, called anthocyanins which may have a range of beneficial effects helping to fight inflammation and viral infections.1

Combining the probiotic benefits of kombucha with antioxidant rich fruits is a delicious, and healthy alternative to a soft drink or bottled fruit juice.

What does it taste like?

The cranberry compliments the tanginess of the black tea kombucha, and the blueberries add an extra complexity to the flavour – especially if you try the second ferment method. If you like your kombucha a bit sweeter, go with the second ferment method but only ferment for a couple of days.

If you are serving ready to go, a mint and lime garnish adds a nice spark to the kombucha and juice mix.

berry booch kombucha recipe

Ingredients – Ready to go

Recipe for 1L – scale up as needed

  • Approx 600mL organic cranberry juice (juice from concentrate will not taste as fresh)
  • Approx 400mL organic black tea homemade kombucha
  • Punnet of organic blueberries
  • One fresh, large lime
  • Bunch of fresh mint leaves – whole

Method:

  1. Pre-brew your Organic Black Tea Kombucha (don’t have a SCOBY – get one here).
  2. Pre-chill your kombucha and juice.
  3. Pour your juice into your chosen vessel.
  4. Slowly pour the kombucha and gently mix so you don’t lose too much fizz!
  5. Rinse your blueberries and add to the mix.
  6. Juice half of the lime and add to the mix.
  7. Chop the remaining lime into wedges for garnish.
  8. Lightly crush fresh mint leaves to release the flavour, add and serve.

Ingredients – Second Ferment Fizz

Recipe for 1L – scale up as needed

  • Approx 250mL organic cranberry juice (juice from concentrate will not taste as fresh)
  • Approx 750mL organic black tea homemade kombucha
  • Punnet of organic blueberries
  • One fresh lime
  • Bunch of fresh mint leaves – whole
  • ½ teaspoon of organic raw sugar

Before starting:
You will want a solid bottle with a flip top or screw top lids for second round fermenting. The gases can build up a lot of pressure so be careful when opening the finished product! Something with a slightly wider mouth is ideal to help disperse the pressure and also allow you to add fruits and spices for extra flavour.

Method:

  1. Pre-brew your Organic Black Tea Kombucha (don’t have a SCOBY – get one here).
  2. Make sure your kombucha and juice is at room temperature before starting.
  3. Pour your kombucha into your fermenting vessel.
  4. Slowly add the juice.
  5. Add the raw sugar.
  6. Optional – add blueberries to include in the second ferment for deeper flavour.
  7. Ferment for 3-7 days depending on your preferred balance of sweetness and carbonation.
  8. When finished fermenting, move the bottle to the fridge.
  9. When ready to drink, carefully open the bottle to release pressure.
  10. Pour into serving vessel or glasses.
  11. Add blueberries if desired.
  12. Garnish with lime and lightly crushed mint for serving.

Tried the recipe?

Let us know what you think in the comments.

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