Months ago, I shared about a magical placenta-looking mushroom, growing on my counter, “I’ve been brewing a colony of bacteria and yeast, fed by pure white sugar, which looks like a placenta, on my kitchen counter for weeks. All for the purpose of drinking the resulting liquid.” Remember that? (Don’t wonder too far, but if you need a refresher you can read more, here)
It freaked a few people out, but an overwhelming amount of the online world rose up and declared their great love for this liquid called, “Kombucha”. It’s been nearly nine months since I confessed my love and shared the step-by-step details on how to make this delicious drink, and guess what? I’m still brewing my delicious colony of bacteria and yeast. In fact, my family (at least some of them) have also started making their own. It’s good, friends, and if you’re not making and drinking this good-for-you tea, it’s my duty today to convince you to start.
Let’s recap a few reasons I drink this delicious golden blend of fizz and probiotics (and why you should too):
1. I’m a mom- Motherhood is an amazing experience. The delight of watching little people grow and learn, make messes, and explore and love life. It’s a magical responsibility, but it’s also beyond tiring. I want to go back to my “younger” self and demand I catch up on all the rest I now miss. By afternoon my energy has been zapped to nil, gone, with no sign of returning. Rest? Ah, no! Dinner must be made and laundry folded (or at least run through the dryer for the tenth time). Along with baths, playtime, and bedtime. I need a pick-me-up. So, I pour myself a tall glass of fizzy tea, flavored to my liking, sit in my comfy chair and sip for at least a couple minutes, enjoying every last drop. I look forward to my daily Kombucha time, it’s rejuvenating and just the healthy pick-me-up I need.
2. Gut health- I’m on a quest to get back to the days of great-grandma, days of simplicity, in terms of food and natural living–just let me keep my washing machine and dishwasher. Our great-grandparents knew a simple secret to good health, fermented and probiotic food. Whether they actually knew the science behind such food, I don’t know, but they consumed lots of them. From pickling to sourdough and culturing- all contain bacteria which replenish our guts and boost our immune-system. We’ve lost such food in our modern day culture and are paying the price with gut-related issues. Kombucha is a super simple way to get the beneficial bacteria the gut needs. Plus, it’s much cheaper than expensive pills or supplements.
3. I’m a former soda addict- It’s true. I used to crave the fizz, the sugar, the syrupy-taste. Addiction might be a bit mild of a word. I drank at least one or two tall glasses, daily. Switching to real food meant soda had to go. Mourning took place, but over time I slowly lost my desire for the dark syrup. Kombucha was a joyous discovery, a fizzy drink with amazing health benefits. A welcome break from constant water and the occasional green juice. Sometimes you just need fizz and flavor in life.
All that to say, I still love my kombucha and enjoy a glass everyday (and you should too). Since I’m an easily bored person (I think we call that “ADHD” in the modern mainstream medical community– I’m sticking with curious and a love for life), I’m always playing with new combos and flavors. With berries in season and the desire for a pitcher of springtime lemonade, I created a berry lemonade kombucha. And oh, friends, it’s good. By far one of my favorite kombucha flavors.
Sharing is caring, so today, I pour you a glass of this berry-filled lemony tea and share my simple recipe. All because I love you and your gut, and if you’re mom, I know you need a special fizzy treat in your life and probably a quiet, rejuvenating bathroom break. Since I can’t give you the later (sorry, mom) I bring you a tall glass of fizzy berry-lemonade kombucha. Rejuvenating, gut-pleasing, and a delight to the taste buds.
Homemade Berry Lemonade Kombucha
Ingredients
- kombucha I use 4 green tea and 1 black tea for this particular brew
- 2 strawberries or 4-5 blackberries, cut into small chunks, per liter of kombucha
- 1 inch lemon cut into small chunks, per liter of kombucha
Instructions
- Add the berries and lemon chunks to each bottle, squeezing a bit of juice from the lemons as you add them. For one batch of kombucha, I'm able to make two liters of berry-lemonade kombucha. I usually make one bottle with lemon and strawberry chunks and the second bottle with whole blackberries and lemon chunks.
- Pour the kombucha (which has just gone through a first ferment, see step-by-step details here) into each bottle. The lemon and berries will float to the top.
- Close the top of the bottle, store on the counter for two days. This is called the "second ferment". This ferment infuses the berry-lemonade flavor and gives the kombucha soda-like fizz.
- After two days, store bottles in fridge and enjoy, daily.
Hey Kristin! I made this recipe this week and it’s delicious! However, during the second ferment, on day 2, one of my bottles (glass ones dactyl like you recommend) burst suddenly!!!! It scared me to death:). Should I not close the cap all the way?? What did I do wrong? Thanks so much!
Hey Leanne, Oh no, I’m sorry that happened. My mother-n-law had that happen a couple of months ago. The pressure built up so much that the bottle exploded. Since then, she’s switched over to using different bottles since the glass wasn’t strong enough for the kombucha and the pressure that can build up.
Ok, I’ll give that a try! Maybe it was the brand I used. I really love this recipe, though and I’m going to keep making it:) Thanks for the reply!
I just used strawberries but my kombucha just tasted very vinegary even though it fermented only Seven days. Maybe my starter was too vinegary? Or is that just typical of kombucha?
Hey Bethany, Homemade kombucha is very vinegary. The flavorings will distract from the vinegar taste, but the homemade versions are always much more vinegary than the store-bought kombucha. It definitely takes time to get used to.
First timer here… Very excited! So is the “plastic like film” the new baby? Also how do you store the SCOBY. Thanks so much for sharing all you do. We have tried so many things from your site!
Candyce
Hey Candyce, It’s great to hear you’re loving Live Simply and the recipes! Thank you!
You’re correct–the “plastic like film” is the SCOBY baby. You can use the baby for future kombucha-making, pass it along to an interested friend, or put in your garden. Enjoy the kombucha!
Hello!
I am about to start the 2nd fermentation process today for the first time brewing ever! I noticed that the SCOBY made almost a plastic like film on the top of the kombucha in my 2 gallon jar. Is that normal? Thanks!
Steph
Very exciting, Stephanie! Yes, a film on top of the kombucha is 100% normal. The film is a good sign that your kombucha fermented and produced a baby SCOBY. Enjoy!!
I love making my own kombucha and experimenting with flavors! This looks totally great – can’t wait to try it!
Awesome, Chelsea. It’s a lot of fun to experiment with different kombucha flavors!
i am super interested in Kombucha but I’m kind of afraid of the taste. It was recommended that I buy a bottle from the store and give it a go. So I put my game face on & purchased some. It. Was. HORRIBLE. I didn’t even swallow the first sip, let alone try a second. Please tell me a homemade version will be tastier than the stuff you buy in the stores……
Hey Jacque, Kombucha takes some getting used to ;). It’s actually more of a medicinal drink (traditionally speaking) than a sit-down-and-enjoy-a-big-glass-of-tea drink. Homemade kombucha tends to be more vinegary tasting than store-bought kombucha. I usually suggest people start by drinking a small amount each day or every other day (1/4 cup) for the health benefits and hopefully acquiring a taste during this time. The good news is that probiotics can be found in many different “ferments,” such as: yogurt, milk kefir, sauerkraut, real pickles, and kimchi. So the options are plentiful for getting probiotics and good bacteria.
Hello! Great recipe. I am just about to start the second fermenting process and I am just curious what the shelf life is after I put it in the fridge and begin drinking it. Will the fruit begone to expire inside the kombucha??
Hi Amanda, Thank you. I’m not sure how long the fruit will last, but I personally have kept the bottled kombucha (with fruit) for 2.5 weeks in the fridge without any issues. If keeping for longer, you may want to strain the fruit and then place the kombucha back in the bottle. The cultured kombucha helps keep the fruit from expiring too quickly.
Do you think I could use the glass Perrier water bottles and their screw top lids for this?
Hey Christa, I think Perrier bottles would work wonderfully. I’m not sure they will create a super fizzy Kombucha, but still a great tasting drink.
Thanks. Do you have a schedule that you follow to ensure you always have kombucha around?
Christa, I usually start a new batch for brewing every time I bottle a second ferment. It works well for me that way. I’m the only one to really drink it regularly, so by the time I need more, a fresh batch is ready for the second ferment.
HI Kristin. Thank you for posting your kombucha recipe. I love the swing top bottle that you have in your photos. Can you tell me where you bought it? We produce kombucha on Maui and we are looking for a unique bottle. I would love to see if we can source it for our product. thank you and Aloha,
Michelle
Hey Michelle, Wow, Hawaii! Someday I hope to visit, for now I can dream ;). I link to the bottles in the recipe found on Amazon (click “where to buy”), but I’ve also picked them up at Home Goods, TJ Maxx, and IKEA.
I absolutely LOVE this recipe. And the photos are breath-taking! You blog is such a bright light of inspiration!! xo
Will you just drive up from the coast and make some of this for me? 🙂
Of course I will. Just pay the gas ;).
Inspiring me to make my own buch! So much of what we can find now in the stores is just too sweet and flat.
Thank you :). I agree, the stuff in the store is really sweet and flat. Homemade is so tasty!
This is just so so pretty! My girls would love this! Will be on the to-do list as soon as we berry pick!
This looks delicious, Kristin. Your pictures are just gorgeous, too. <3
Thank you 🙂
My husband and I {plus our littlest} LOVE kombucha and can’t wait to try making my own. Your pictures are breathtaking, I wish I could reach through the screen and drink some. Thanks so much for sharing this!
Thank you, Emily :). I’m still trying to convince my little ones to try Kombucha. Hopefully soon!
I still haven’t brewed my own Kombucha. Perhaps this recipe will be my first attempt! It looks amazing and refreshing. It just may end up in my monthly favorites…now there’s a surprise.
YUM! My go-to flavor is ginger+lemon but I’m going to give this a whirl for my next fermentation! Thanks so much!!
Hi Karen, Yummo! I love lemon and ginger!! Love all the wonderful flavor possibilities with a bottle of homemade Kombucha.
Kristin, these pretty bottles are enough for me to make this lemonade. Thx for the recipe!
Thank you ecokaren!
Oh Kristin! I have to say to you that I LOVE soda too and even worse, diet soda! I’ve been trying to kick the habit for so long, and did for a while with fantastic kombucha. I quit brewing for a while and eventually started with the soda again, and I’m ready to get back to my homebrew! I’ve got some in the cupboard now, probably ready to be bottled. I’m armed with your recipe and my swingtop bottles and ready to try your recipe this weekend! Thanks!
Hi Kristi, So glad I’m not alone in the soda obsession ;). Hope you enjoy the Kombucha 🙂
Awesome recipe! I’m actually bottling some Kombucha tonight and I’ve been trying to decide what fruits I want to add. I think I’ll definitely do a bottle with strawberries and lemonade! Your pictures are gorgeous.
Hi Alysia, Thank you so much :). Enjoy the Kombucha.