Blueberries are the quiet ones in the fruit bowl. Never cause trouble. Never make a scene. Then you mash them into kombucha and they turn everything the colour of a Prince album.
This one is smooth, jammy and a little bit posh. It's the kombucha you serve when you want people to think you've got your life together. You haven't. None of us have. But the drink doesn't know that.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: 2 to 3 days
Skill level: beginner. Sunglasses optional, but recommended.
What you need
Blueberries, herbs and two purple bottles. Very moody. Very Batman.
- About 850ml of finished plain kombucha from your first ferment
- 100g of blueberries, fresh or frozen
- A small sprig of thyme or a few lavender buds (optional, for when you're feeling fancy)
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Squash the blueberries. Whole ones barely give up any flavour, so mash them properly or give them a quick blitz. Show them who's boss.
- Split them between the bottles, adding the thyme or lavender if you're using it.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for 2 to 3 days.
- Burp once a day over the sink.
- Fridge it when it's fizzy enough, then strain to serve.
Kev's tips
Mash, don't drop. Whole blueberries just bob about like pool floats on a Spanish holiday. Burst them and the colour floods out.
Lavender is strong. A few buds are plenty. Any more and it'll taste like your nan's knicker drawer.
Add a squeeze of lemon if your blueberries are very sweet. It brightens the whole thing up.
What it tastes like
Rich, jammy blueberry with a soft fizz and a gentle tang. With thyme, it gets a lovely herby edge. With lavender, it's floral and a bit fancy. Like it's about to tell you about its trip to Provence.
Serve it in a wine glass with a few frozen blueberries as ice cubes. Very Instagram. Very not-Gwyneth.
Can't be bothered?
Fair enough. Someone else has done the squashing.
Or have a wander through our fruity kombucha collection and build a box of your own.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Next up, try my raspberry and lemon kombucha, or go tropical with mango and lime.
