We’ve always loved the fizzy tang of homemade kombucha and now we’re diving into our favorite twist: the Blackberry Kombucha Recipe. This vibrant fermented drink combines the probiotic punch of traditional tea with juicy blackberries for a refreshing burst of flavor that’s as fun to make as it is to sip.
Originating from ancient fermentation techniques it’s a modern health boost packed into every bubbly glass. Whether you’re a kombucha newbie or a pro we’ll show you how simple it is to craft this nutrient-rich treat right in your kitchen.
Ingredients
To craft our vibrant Blackberry Kombucha at home, we gather high-quality ingredients in the order we use them. This ensures a smooth brewing process while highlighting the natural probiotics and flavors that make this recipe a favorite.
Below, we list the ingredients with precise measurements and prep notes for accuracy and ease:
- Filtered water: 8 cups – We start by boiling this as the base for brewing the tea, ensuring it’s free from chlorine to protect the SCOBY.
- Black tea bags: 4 bags (or 4 teaspoons loose black tea) – Used next to infuse the water with tannins that support fermentation; steep them for optimal flavor extraction.
- Granulated sugar: 1 cup – Added to the hot tea mixture to feed the SCOBY during the first fermentation; we recommend organic cane sugar for a cleaner taste.
- SCOBY (Symbiotic Culture Of Bacteria and Yeast): 1 SCOBY with 1 cup of starter tea – Introduced after the tea cools to kickstart fermentation; handle it gently to maintain its health.
- Fresh blackberries: 2 cups, washed and lightly mashed – Incorporated during secondary fermentation for their tart sweetness; we suggest using ripe, organic berries for the best flavor profile.
| Batch Size | Water (cups) | Blackberries (cups) | Sugar (cups) |
|---|---|---|---|
| Small (1 gallon) | 8 | 2 | 1 |
| Medium (2 gallons) | 16 | 4 | 2 |
| Large (3 gallons) | 24 | 6 | 3 |
Equipment Needed
To brew our delicious Blackberry Kombucha successfully, we rely on a few essential tools that ensure a smooth fermentation process and maintain the drink’s vibrant flavors and probiotics. Building on the ingredients we’ve outlined, selecting the right equipment helps us achieve consistent results whether you’re preparing a small batch or scaling up.
Here is a curated list of the key equipment we recommend:
- Glass Fermentation Jar: We use a 1-gallon glass jar with a wide mouth for primary fermentation. It allows air circulation while keeping contaminants out and is ideal for housing the SCOBY and tea mixture.
- SCOBY Hotel or Extra Jar: A secondary 1-quart glass jar helps us store and maintain our SCOBY between batches. This ensures the culture remains healthy and ready for our next Blackberry Kombucha brew.
- Breathable Cover: We opt for a clean cotton cloth or paper towel secured with a rubber band. This covers the jar to allow oxygen in while protecting against dust and insects during fermentation.
- Funnel and Strainer: A fine-mesh strainer paired with a funnel makes it easy for us to strain out blackberry pulp and SCOBY when bottling. We prefer a stainless steel set for durability and ease of cleaning.
- Bottles for Second Fermentation: We recommend flip-top glass bottles (12-ounce size) to carbonate the kombucha. They help build pressure for that fizzy finish without risking explosions.
- Measuring Tools: Accurate measurements are key so we always have a digital kitchen scale and measuring cups on hand. For instance, use the scale to weigh out granulated sugar precisely.
- Long-Handled Spoon or Stirrer: A non-metal spoon (like bamboo or wood) is essential for us to stir the mixture without damaging the SCOBY. Avoid metal to prevent reactions with the acidic brew.
| Batch Size | Recommended Jar Size | Number of Bottles Needed | Notes |
|---|---|---|---|
| Small (1 gallon) | 1-gallon jar | 4-6 (12-ounce bottles) | Perfect for beginners; requires minimal equipment |
| Medium (2 gallons) | 2-gallon jar | 8-12 (12-ounce bottles) | Allows for more experimentation with blackberry flavors |
| Large (3+ gallons) | 3-gallon or larger jar | 12+ (12-ounce bottles) | Ideal for experienced brewers; may need additional strainers |
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, let’s guide you through brewing our vibrant Blackberry Kombucha step by step. We’ll ensure each phase delivers a probiotic-rich beverage with the perfect balance of tart blackberry sweetness and effervescent tang.
Brew the Sweet Tea
To start, we’ll prepare a strong sweet tea base that feeds the SCOBY and sets the foundation for fermentation. Begin by boiling 4 cups of filtered water in a medium saucepan over high heat. Once boiling, remove from heat and add 4 black tea bags, allowing them to steep for 10 minutes to extract their robust, earthy flavors.
Next, stir in 1 cup of granulated sugar until it fully dissolves, creating a nutrient-rich solution that enhances the tea’s natural sweetness. Carefully pour this mixture into a 1-gallon glass fermentation jar, then dilute it with 12 cups of cool filtered water to bring the total volume to about 1 gallon. Let the tea cool to room temperature—around 68-72°F—to avoid damaging the SCOBY and preserve its live cultures.
Ferment the Base
With our sweet tea ready, we’ll now introduce the SCOBY to begin fermentation, transforming the mixture into a tangy, probiotic-packed base. Gently place the SCOBY and 1 cup of starter tea (the liquid from a previous batch) into the cooled sweet tea in the 1-gallon jar, ensuring the SCOBY is fully submerged.
Cover the jar with a breathable cover secured by a rubber band, then position it in a warm, dark spot away from direct sunlight—ideally at 75-85°F. Allow it to ferment for 7-14 days, tasting daily after day 7 to monitor acidity; the tea will develop a sharp, vinegary aroma and flavor as beneficial bacteria multiply. For reference, here’s a quick guide to fermentation times based on temperature:
| Temperature (°F) | Fermentation Time (Days) | Expected pH Level |
|---|---|---|
| 68-72 | 10-14 | 3.5-4.0 |
| 75-80 | 7-10 | 3.0-3.5 |
| 85+ | 5-7 | 2.5-3.0 |
Once the desired tanginess is achieved, the base is ready for flavor infusion.
Infuse with Blackberries
To infuse our fermented base with the juicy, antioxidant-rich essence of fresh blackberries, we’ll add them now for a burst of vibrant, sweet-tart flavor that elevates the kombucha’s profile. First, carefully remove the SCOBY and 1 cup of the liquid (set aside for future batches) using a long-handled spoon, then discard or compost any sediment.
Add 2 cups of fresh blackberries—mash them lightly with a spoon to release their deep purple juices and aromatic notes—directly into the fermented tea in the jar. Stir gently to distribute the fruit, then cover with the breathable cover and let it sit at room temperature for 1-3 days. During this time, the blackberries will impart their bright, fruity sweetness and subtle floral undertones, turning the liquid a rich, inviting hue; taste daily to achieve your preferred intensity.
Bottle and Carbonate
Finally, we’ll bottle our infused kombucha and encourage natural carbonation, resulting in a fizzy, refreshing drink that showcases the crisp tartness of fermented tea paired with blackberry’s bold flavor. Strain the mixture through a funnel and fine-mesh strainer into flip-top glass bottles, leaving about 1 inch of headspace in each to allow for pressure buildup.
For carbonation, add 1-2 tablespoons of mashed blackberries to each bottle for extra flavor and natural sugars, then seal tightly and store at room temperature for 1-3 days—burp the bottles daily by opening them briefly to release excess pressure and prevent overflow. Once the desired fizziness is reached, refrigerate the bottles to halt fermentation; the end result will be a effervescent, probiotic-rich elixir with a delightful blackberry twist, ready to enjoy within 1-2 weeks for optimal freshness.
Conclusion
We’ve loved crafting this Blackberry Kombucha recipe and know it’ll become a favorite in your routine. It’s a simple way to boost your gut health while enjoying fresh, vibrant flavors right at home.
As we wrap up, remember we’re here to help if you experiment with new twists. Let’s raise a glass to homemade brews that keep us feeling energized and alive!
Frequently Asked Questions
What is Blackberry Kombucha?
Blackberry Kombucha is a homemade fermented tea drink that combines the health benefits of traditional kombucha with the sweet, tangy flavor of fresh blackberries. It’s rich in probiotics, aiding digestion and boosting immunity, and offers a refreshing twist on the classic recipe. This vibrant beverage is easy to make at home, perfect for beginners and enthusiasts alike.
What ingredients are needed for Blackberry Kombucha?
You’ll need filtered water, black tea bags, granulated sugar, a SCOBY, and fresh blackberries. For a basic batch, use 1 gallon of water, 8 tea bags, 1 cup sugar, and 1 SCOBY. Blackberries add natural sweetness and flavor—about 1-2 cups per gallon. These high-quality ingredients ensure a probiotic-rich drink with vibrant taste.
What equipment is required to brew Blackberry Kombucha?
Essential equipment includes a 1-gallon glass fermentation jar, a secondary jar for the SCOBY, breathable covers, a funnel and strainer, flip-top glass bottles for carbonation, measuring tools, and a long-handled spoon. Choose jar sizes based on batch: small (1/2 gallon for 2-4 bottles), medium (1 gallon for 4-6 bottles), or large (2 gallons for 8-12 bottles) to maintain flavors and probiotics.
How do I make Blackberry Kombucha step by step?
Start by brewing a strong sweet tea base with water, tea bags, and sugar, then cool and add the SCOBY for first fermentation (7-10 days). Monitor acidity with taste tests. Add fresh blackberries for flavor infusion (2-3 days). Bottle the mixture, seal, and let it carbonate at room temperature for 1-3 days. Chill and enjoy within 1-2 weeks.
How long does it take to ferment Blackberry Kombucha?
The first fermentation takes 7-10 days, depending on temperature and desired tanginess. After adding blackberries, allow 2-3 more days for flavor infusion. Total brewing time is about 10-14 days, followed by 1-3 days for carbonation. Always taste-test to ensure the right balance before bottling.
Is Blackberry Kombucha healthy?
Yes, it’s packed with probiotics from the SCOBY, which support gut health and immunity. Blackberries add antioxidants and vitamins, making it a nutritious, low-sugar alternative to soda. However, moderation is key, as over-fermentation can increase acidity. Always use fresh ingredients and proper hygiene for the best benefits.
How should I store Blackberry Kombucha?
After bottling and carbonating, store in the refrigerator to slow fermentation and maintain fizziness. It stays fresh for 1-2 weeks. Keep the SCOBY in a separate jar with some kombucha at room temperature for your next batch. Avoid direct sunlight to preserve flavors and probiotics.
