Blueberry Ginger Kombucha

 

Blueberry Ginger Kombucha

This fizzy  Blueberry Ginger Kombucha is one of my go to anti-aging drinks packed with  free radical scavenging antioxidants, anti-inflammatory properties and probiotic bacteria for a healthy gut.

Just a quick note, if you don't have any starter tea on hand, you can either use a store bought starter or add 2 tablespoons of apple Cider vinegar to the mix. Give this drink a try and share how it goes. Happy brewing!

Blueberry Ginger Kombucha Elixir

Ingredients:

- 1 cup blueberries (fresh or frozen)

- 1-inch piece of ginger, sliced

- 1 tablespoon raw honey

- 1 kombucha SCOBY (symbiotic culture of bacteria and yeast)

- 4 cups brewed green tea (cooled)

- 1/2 cup starter tea from a previous batch of kombucha

Instructions:

1. In a large glass jar, combine the blueberries and ginger slices.

2. Add the raw honey to the jar.

3. Pour the cooled brewed green tea over the blueberries and ginger.

4. Place the kombucha SCOBY on top of the liquid.

5. Pour in the starter tea from a previous batch of kombucha to help kickstart the fermentation process.

6. Cover the jar with a clean cloth or paper towel and secure it with a rubber band. This allows air circulation while preventing debris from entering.

7. Place the jar in a warm, dark area for about 7-14 days, depending on your desired level of fermentation. Taste it periodically to determine when it reaches the desired flavor.

8. Once fermented, strain out the blueberries and ginger, and transfer the kombucha to bottles for a second fermentation if desired. This step can enhance the carbonation.

9. Refrigerate the bottles for a few days before enjoying your antioxidant-rich, probiotic-packed, anti-aging elixir!