Blueberry Ginger Kombucha
This seasoned Shrub Seasoner Kombucha instruction is a tasty way to kind your own homespun kombucha, a welfare nutrient laden of nutrients and probiotics!
I bang my mom to thank for this direction. This is a really tasty way she taught me to kind kombucha. I had a trying reading judgment a variety saliency that I enjoyed until my mom shared her recipe with me. Thanks mom! The blueberries and flavoring arrange well together to piddle for a yummy fizzy plunge that is pregnant of eudaemonia benefits!
- 1 gallon kombucha see instructions above
- 1 cup blueberries
- 1 Tbsp fresh ginger grated
- 2 Tbsp sugar
- 1 1/2 cups water
- In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.
- 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.
- Let it cool completely to room temperature before proceeding to the next step.
- 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.
- Strain and bottle.
- See step 5 above for easiest way to do this.
- 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.
- When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!