Hello! Happy Thursday! I’m just popping in with a quick and easy way to flavor your kombucha during the second fermentation (2F). I cracked open my first ever batch of this flavor yesterday and it turned out great, so I wanted to share right away. This blueberry vanilla kombucha has a delicate and balanced taste that I really like!
A quick note about blueberries: I actually used frozen for this recipe! Blueberries aren’t in season here in Wisconsin and are quite expensive this time of year. Target sells frozen organic blueberries for a good price (especially if you find them on sale or discounted with Cartwheel). They work just fine for flavoring kombucha, but be sure to let them thaw out a bit.
To make our Blueberry Vanilla Dream Kombucha, you’ll need
- 64oz finished kombucha
- About 20 organic blueberries
- 1 tsp vanilla extract
- Four 16oz glass bottles
First, smash the blueberries just enough to get a little juice out of them.
Then, add about 5 blueberries and a little juice plus a 1/4 tsp of the vanilla extract to each bottle. Fill almost to the top with kombucha and cap. Let sit at room temperature for 5-10 days* and then move to the refrigerator. Be sure to monitor your carbonation by burping your bottles every few days.
*We ALWAYS recommend putting glass containers in a box or plastic bin in case of explosion (during the 2F). Not only will an explosion make a huge mess, but could seriously injure someone if they are nearby. Please heed this warning.
While I split the 64oz of kombucha into four Swing top style bottles, you could also use a 64oz growler for this recipe as well.
There you have it. It’s that easy!
- 64 ounces finished kombucha
- Vanilla extract
- 4 16oz swing top bottles
- Smash blueberries to release their juices
- Add about 5 blueberries and little juice into each bottle
- Add ¼ tsp of vanilla extract into each bottle
- Fill almost to the top with kombucha and cap
- Let sit at room temperature for 5-10 before transferring to the refrigerator