Blueberry Ginger Kombucha

Step 1

In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.

Step 2

Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.

Step 3

Let it cool completely to room temperature before proceeding to the next step.

Step 4

Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the blueberry-ginger syrup into the gallon. Do this slowly as it may foam up a little. Stir slowly with a wooden spoon.

Step 5

Strain and bottle.See step 5 above for easiest way to do this.

Step 6

Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid. If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.

Step 7

When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!