Blackberry Kombucha Recipe for a Refreshing Homemade Drink

There’s nothing quite as refreshing and invigorating as a homemade batch of kombucha, especially when infused with the sweet and tangy flavors of fresh blackberries. Blackberry kombucha offers a delightful balance between the natural tartness of fermented tea and the juicy sweetness of ripe berries.

Not only does it taste fantastic, but it also supports gut health thanks to its probiotic content. Whether you’re a seasoned kombucha brewer or new to fermenting, this recipe will guide you through crafting a delicious and vibrant drink that’s perfect for any season.

In this blog post, you’ll learn how to make your own blackberry kombucha from scratch using simple ingredients and easy steps. Plus, we’ll share tips on fermentation, flavor variations, and serving ideas.

Ready to add a burst of berry goodness to your homemade kombucha? Let’s dive in!

Why You’ll Love This Recipe

Blackberry kombucha is a fantastic way to enjoy the health benefits of fermented tea while indulging in the luscious flavor of summer berries. This recipe is:

• Refreshing and naturally fizzy – perfect for warm weather or as a healthy alternative to sodas.
• Rich in probiotics – kombucha supports digestion and gut health.
• Customizable and easy to make – if you have a SCOBY and some blackberries, you’re ready to brew!
• Cost-effective – homemade kombucha is far less expensive than store-bought versions.
• Fun to experiment with – try different fruits, herbs, or spices for unique flavor profiles.

This recipe also offers a gentle introduction to fermentation, making it accessible for beginners while rewarding experienced brewers with a delicious, fruity kombucha.

Ingredients

• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) – essential for fermentation
• 1 cup organic cane sugar – feeds the SCOBY
• 8 bags black or green tea – provides base flavor and nutrients
• 14 cups filtered water – chlorine-free for healthy fermentation
• 2 cups fresh blackberries – washed and slightly crushed
• 2 cups starter tea (from previous kombucha batch or store-bought raw kombucha) – to acidify the brew

Equipment

• 1-gallon glass jar – for primary fermentation
• Breathable cloth or coffee filter – to cover the jar and allow airflow
• Rubber band – to secure the cloth
• Glass bottles with airtight lids (for second fermentation and storage)
• Wooden or plastic stirring utensil – avoid metal as it can react with kombucha
• Funnel – for bottling
• Measuring cups and spoons

Instructions

1. Brew the sweet tea: Boil 14 cups of filtered water. Remove from heat and steep 8 tea bags for 10 minutes. Remove the tea bags and stir in 1 cup of organic cane sugar until fully dissolved. Allow the tea to cool to room temperature. This may take a few hours, but it’s crucial to avoid killing the SCOBY.
2. Prepare the fermentation jar: Once the sweet tea is cool, pour it into your 1-gallon glass jar. Add 2 cups of starter tea to acidify the mixture and help prevent mold growth.
3. Add the SCOBY: Gently place your SCOBY into the jar. The SCOBY might sink or float — both are normal.
4. Cover and ferment: Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band. Place the jar in a warm, dark place (around 70-75°F) and let it ferment for 7-10 days. The fermentation time depends on your taste preference. Less time yields a sweeter kombucha, while longer fermentation produces a more tart and vinegary flavor.
5. Prepare blackberries for the second fermentation: Wash and slightly crush 2 cups of fresh blackberries. Crushing helps release their flavor and natural sugars, which encourage carbonation in the second fermentation.
6. Bottle and add blackberries: Remove the SCOBY and 2 cups of kombucha (to use as starter tea for your next batch) from the jar. Using a funnel, pour the fermented kombucha into clean glass bottles, leaving some headspace. Add the crushed blackberries to each bottle.
7. Second fermentation: Seal the bottles tightly and leave them at room temperature for 2-4 days to carbonate. Burp the bottles daily to release excess pressure and avoid explosions.
8. Refrigerate and enjoy: Once your blackberry kombucha is fizzy and flavorful, place the bottles in the refrigerator to slow fermentation. Serve chilled and enjoy!

Tips & Variations

“Always use glass containers for kombucha brewing to avoid chemical reactions and maintain the purity of your brew.”

• Adjust sweetness and tartness: Taste your kombucha during fermentation. If it’s too sweet, ferment longer; if too tart, shorten the fermentation time.
• Try other berries: Substitute blackberries with blueberries, raspberries, or strawberries for different flavors.
• Add herbs or spices: During second fermentation, add fresh mint, ginger slices, or a cinnamon stick with the berries for added complexity.
• Use frozen berries: Frozen blackberries work well too and may add a slightly different flavor profile.
• Sweeten after fermentation: If you like sweeter kombucha, add a small amount of natural sweetener like honey or agave after refrigeration.

Nutrition Facts

Serving Suggestions

Blackberry kombucha is incredibly versatile and pairs well with many dishes. Here are some ideas to enjoy it:

• Serve chilled as a refreshing afternoon pick-me-up or a healthy alternative to soda.
• Pair with light meals like salads or sandwiches, such as those found in our Veg Grilled Sandwich Recipes That Are Quick and Delicious.
• Use as a base for kombucha cocktails or mocktails by adding fresh herbs or citrus slices.
• Enjoy alongside vegan snacks or fruit-based desserts, including our Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy for a fruity flavor complement.
• Incorporate it into a healthy brunch spread featuring dishes like those in Dassana Veg Recipes: Easy and Delicious Meals to Try.

Conclusion

Making blackberry kombucha at home is a rewarding and enjoyable process that brings probiotic-rich, flavorful beverages right to your kitchen. This recipe offers a simple path to a delicious drink bursting with the natural sweetness and tartness of fresh blackberries.

With just a few basic ingredients and some patience during fermentation, you can create a bubbly treat that supports your digestive health and delights your taste buds.

Whether you’re new to kombucha or an experienced fermenter, this blackberry version is a wonderful way to experiment with natural flavors and customize your brew. Plus, it’s a wonderful conversation starter when shared with friends or family.

For more wholesome and tasty recipes to complement your kombucha experience, explore the variety of vegan meals and snacks available on our site.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Blackberry Kombucha Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A refreshing homemade blackberry kombucha with a fruity twist. Perfect for a probiotic-rich, naturally fizzy drink.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “P7DT15M”, “recipeYield”: “1 gallon”, “recipeIngredient”: [“1 cup fresh blackberries”, “1 gallon brewed sweet tea (black or green tea with 1 cup sugar)”, “1 SCOBY (Symbiotic Culture of Bacteria and Yeast)”, “1 cup starter kombucha (from a previous batch)”, “1 glass jar (1-gallon capacity)”, “Cheesecloth or breathable cloth”, “Rubber band”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Brew 1 gallon of sweet tea and let it cool to room temperature.”}, {“@type”: “HowToStep”, “text”: “Pour the cooled tea into the glass jar.”}, {“@type”: “HowToStep”, “text”: “Add 1 cup of starter kombucha to the tea.”}, {“@type”: “HowToStep”, “text”: “Gently place the SCOBY into the jar.”}, {“@type”: “HowToStep”, “text”: “Cover the jar with cheesecloth and secure with a rubber band.”}, {“@type”: “HowToStep”, “text”: “Ferment at room temperature away from direct sunlight for 7 days.”}, {“@type”: “HowToStep”, “text”: “After primary fermentation, remove the SCOBY and 1 cup kombucha for your next batch.”}, {“@type”: “HowToStep”, “text”: “Add fresh blackberries to the kombucha for secondary fermentation.”}, {“@type”: “HowToStep”, “text”: “Seal the jar with a tight lid and ferment for 2-3 more days to carbonate.”}, {“@type”: “HowToStep”, “text”: “Strain out the blackberries and refrigerate before serving.”}], “nutrition”: {“calories”: “30”, “proteinContent”: “0.1g”, “fatContent”: “0g”, “carbohydrateContent”: “7g”}}