4 Ingredient Blueberry Kombucha Recipe

The homemade kombucha brewers are going to love this one! This 4-ingredient Blueberry Kombucha recipe is delightfully fruity and easy to brew! Recipe works well with both fresh or frozen blueberries.

Prep time: PT4320M

Total time: PT4320M

Rating

4.77 stars (13 reviews)

Keywords

blueberry kombucha, blueberry lemon kombucha

Ingredients

½ gallon kombucha from a first fermentation (this is not storebought kombucha, 1.9 L)
½ cup blueberries fresh or frozen (100 g)
½ cup water (120 mL)
1 Tbsp sugar (10 g)
Optional: 1 tsp lemon zest (small knob of fresh ginger)

Cuisine

American

Steps

Cook: Add berries, water, and sugar to a medium saucepan (optionally add lemon zest and/or ginger). Cook, uncovered, over medium heat until berries burst, mashing them a bit to form a thick liquid. Let cool to room temperature (to quicken this up, set pan in a sink full of cold water).
Mix: In a large glass bowl or pitcher, stir together blueberry mixture and kombucha.
Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Seal tightly.
Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
Enjoy: Strain the kombucha to remove pulp (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.

Nutitrion

Serving Size: 1 cup (Differs by Fermentation Length)
Calories: 50 kcal
Carbohydrates: 12 g
Sodium: 10 mg
Sugar: 10 g

Reviews

Marie Steele on 2026-01-09 (4 stars):
I made this and used a glass mason jar with a canning lid and used the dimple in the lid to gauge the pressure, then I burped it when the dimple was hard and would not move. However at day 5 it is no longer building up pressure and there is no carbonation. I’m using a heating band to keep it around 75 degrees. What did I do wrong? It tastes good but has no carbonation.
James on 2026-01-03 (5 stars):
Any way to determine the sugar content after fermentation? If the sugar is eaten than over time the sugar content should drop. I am curious if it is possible to get the sugar content for guest that are sensitive to sucrose. Thank you for a great site that is straightforward, clear, inspirational and motivating.
Michael Sisario on 2020-05-30 (5 stars):
I followed this recipe but added a teaspoon of mint. Turned out to be pretty good!!!