Blackberry kombucha is an earthy, tart and sweet bubbly treat. With the flavor of summer sun and ripe fermented deliciousness, this is a probiotic-rich drink perfect for a warm and slow summer day.
Want to save this post for later?
We'll send it to your inbox, plus get updates from us every week!
Slow Summer Blackberries
Blackberries have always been my favorite berry, since I was a kid. They were my very first forage, really! There’s just something about their tart sweetness, with juice made flavorful directly from hot sun.
The best thing about a hot summer is the slow ripeness of blackberries. My sister and I used to go out every summer barefoot and tan to collect the blackberries that grew at the school near out house.
With colanders full of ripe August berries and the sweet earthy smell of blackberry stained hands, dirt, and sap, we’d beg our mom to make blackberry cobbler. It was the pinnacle of our summer!
Now, I have a handful of blackberry recipes I like to make each year like blackberry mead, peach and blackberry cobbler, and pear and blackberry crisp. This blackberry kombucha, though, is a new level!
It takes the deep sweetness of the blackberry juice and pairs it with smooth tartness, and is absolutely the best way to cool down when poured over ice on a hot summer afternoon.
Flavoring Kombucha
Just a quick note to those of you new to homemade kombucha! This recipe is considered a second fermentation, which uses already fermented kombucha and adds flavor to it via fruit and sugar.
Need a recipe to make your first batch of kombucha before making this blackberry second ferment? Find my basic kombucha recipe here. You’ll also learn all about the SCOBY basics!
SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast, it looks like a slimy pancake, has babies, and is in fact what drives the fermentation of kombucha making.
SCOBYs are what makes kombucha the amazing probiotic rich drink that it is known and loved to be. It feeds on sugar and caffeine, makes bubbles, and is good for your gut! What’s not to love?
Need a SCOBY? Grab a mother culture over at Kombucha Kamp, my favorite SCOBY-by-mail dealer. Or, if possible, check with your neighborhood hippy that you know is brewing ‘booch in their very own kitchen.
Blackberry Kombucha Recipe
With optional mint added, this blackberry kombucha recipe is an easy way to use your pile (or colander full) of fresh picked blackberries this summer. This ferments quickly but is perfect for a slow day!
It turns out with the most deep yet refreshing summer flavor, brought to you by the gift of the actual sun!
Ingredients
Blackberries: It’s okay to use either fresh or frozen blackberries for to make the puree. I always prefer fresh, but hey, if I’ve got some frozen and can sip the sunshine later in the year, that’s a plus!
Sugar: I use organic cane sugar to make kombucha. Honey works too, and it’s also okay to add more or less sugar. However, it does need some type of sugar since that is what feeds the yeast and creates carbonation.
Fresh mint: This is optional, however, if you have mint growing in your garden readily available, I highly recommend! It pairs amazingly with blackberry for an earthy, sweet, tart, and refreshing kombucha flavor.
Fermented kombucha: To start a second fermentation, you’ll need a first batch of kombucha made with a SCOBY. I like to use black tea kombucha for this, but green tea kombucha works too.
Blackberry Kombucha: Second Fermentation
This recipe starts with making a puree with blackberries and sugar. It makes a super fizzy ferment, and is a quick and easy process.
Make the Puree
First, combine the blackberries, water, sugar, and optional mint sprigs in a large pot.
Stir it up to dissolve the sugar as you bring the pot to a boil.
Then, reduce the heat and let it simmer for about 5-7 minutes to help the blackberries soften up. Stir the mixture occasionally to keep the blackberries from sticking to the pot.
Note: It can help to use a potato masher to break down the blackberries a little bit more if needed.
Remove the pot from heat and set it aside to cool all the way down to room temperature.
Once the blackberry mixture has completely cooled, strain it into a jar using a fine mesh sieve and funnel, and mash the blackberry pulp with your hands or the back of a spoon to squeeze out the extra juice.
Make Blackberry Kombucha
Gently swirl the fermented kombucha from the first fermentation process before you pour it into the bottles to make sure the yeast is evenly distributed.
Then, use a funnel to pour the fermented kombucha into swing-top bottles, or any bottle that has a tight-fitting lid, to about halfway full which should be about 1 cup per bottle.
Add the blackberry puree to each bottle, leaving about an inch of headspace at the top of the bottle.
Note: The ratio of kombucha to blackberry puree can be adjusted. Half and half is a good place to start, but if you want more kombucha and less blackberry puree in each bottle that will work too.
Now seal the bottles tightly and store them at room temperature out of direct sunlight.
It is important to check this kombucha for carbonation every day. Whole fruit blackberry kombucha has a tendency to complete the second fermentation process quickly, and it will build up lots of carbonation!
As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once daily to release pressure.
Note: This flavor can be active and very bubbly. I recommend opening your bottles over a sink with a rag on top to keep any messes minimal.
If there is built up pressure and bubbles race to the top, then move that bottle to the refrigerator.
The second fermentation process can take anywhere from 3-7 days depending on the ambient temperature, warmer temps will ferment faster.
Note: Be sure to mark the date that you bottled so that you can keep track of how long it’s been to help prevent any bottle explosions due to built up pressure.
A Slow Summer Drink
Chill the bottles in the refrigerator before serving for a deliciously refreshing slow-summer-flavored glass of blackberry kombucha.
I like to just let the time pass on a hot afternoon, and not expect too much of myself. I recommend you go easy on yourself too, and just let the hours slip by when it’s too hot to do anything productive.
In fact, taking care of yourself is productive! Sweat it out, heal your gut with kombucha, taste the summer sun in a chilled drink, and just let it be.
As always I like to slow my day down with happy hour, and this blackberry kombucha vodka smash recipe is a perfect way to do that! Pair it with Queen Anne’s lace fritters for a perfect late summer snack.
Best Kombucha Flavors
- Blueberry Kombucha
- Dandelion Kombucha
- Ginger Kombucha
- Hibiscus Kombucha
- Lavender Kombucha
- Rose Kombucha
- Strawberry Kombucha
- Watermelon Kombucha
- Elderberry Kombucha
- Apple Ginger Kombucha
- Pumpkin Kombucha
- Cranberry Kombucha
Blackberry Kombucha Second Ferment
Equipment
- Potato Masher optional
Ingredients
Blackberry Puree
- 6 cups blackberries fresh or frozen
- 2 cups water
- 1 cup sugar more or less to taste
- 1-3 sprigs fresh mint optional
Blackberry Kombucha
- 4 cups fermented kombucha
- 4 cups blackberry puree
Instructions
Blackberry Puree
- Combine the blackberries, water, sugar, and optional mint sprigs in a large pot. Stir to dissolve the sugar. Bring to a boil and reduce heat to simmer. Simmer for 5-7 minutes to help the blackberries soften. Stir occasionally to keep the blackberries from sticking. You can also use a potato masher to break down the blackberries a little bit more. Remove from heat and set aside to cool to room temperature.
- Once the blackberry mixture has completely cooled, strain it into a jar using a fine mesh sieve and funnel. Mash the blackberry pulp with your hands or the back of a spoon to squeeze out the extra juice.
Blackberry Kombucha
- Gently swirl the fermented kombucha (from the first fermentation process) before you pour it into the bottles to evenly distribute the yeast.
- Use a funnel to pour the fermented kombucha into swing-top bottles, or any bottle that has a tight-fitting lid, to halfway full (about 1 cup per bottle).
- Add the blackberry puree to each bottle, leaving about an inch of headspace at the top of the bottle.
- Seal the bottles tightly and store them at room temperature out of direct sunlight.
- As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once daily to release pressure. If there is built up pressure and bubbles race to the top, then move the bottles to the refrigerator. The second fermentation process can take anywhere from 3-7 days depending on the ambient temperature (warmer temps will ferment faster).
Notes
- The ratio of kombucha to blackberry puree in the bottles can be adjusted to your liking. Half and half is a good place to start, but if you want more kombucha and less blackberry puree in each bottle that will work too.
- It is important to check this kombucha daily for carbonation. Since we are using whole fruit, the kombucha has a tendency to complete the second fermentation process quickly, and it will build up lots of carbonation!
- This flavor can be active and very bubbly. I recommend opening your bottles over a sink with a rag on top to keep any messes minimal.
- The bottles can go right into the refrigerator for the 2 ferment if you prefer, but it will slow down fermentation.
- Be sure to mark the date that you bottled so that you can keep track of how long it’s been to help prevent any bottle explosions due to built up pressure.
Leave a Reply