Blueberry Ginger Kombucha Recipe

A glass pitcher filled with blueberry ginger kombucha sits on a wooden table, surrounded by fresh blueberries and ginger slices

Kombucha, a fermented tea, has gained popularity for its tangy taste and probiotic benefits. When you add blueberries and ginger to your kombucha, you’re not just infusing it with a deliciously fruity and spicy kick—you’re also packing it with antioxidants and additional health benefits.


  • Kombucha: This is the base of your drink, which should have already gone through primary fermentation.
  • Blueberries: Fresh or frozen work well. They lend a natural sweetness and a powerful antioxidant boost.
  • Ginger: Known for its digestive aid, ginger adds a warming, spicy note that complements the blueberries.

Preparation Steps:

  1. Mash the blueberries: This helps release their juices and flavor.
  2. Mix with kombucha: Combine the mashed blueberries and freshly grated or candied ginger with your kombucha.
  3. Second fermentation: Seal the mixture in bottles and let it ferment again to build carbonation.

This concoction is not just a tasty beverage but a bubbly probiotic health drink. The fermentation process encourages the growth of beneficial bacteria which can support gut health. Meanwhile, blueberries and ginger each bring their own set of benefits, from anti-inflammatory properties to aiding digestion and boosting immunity.

For detailed recipes and variations, peek into Fit Happy Free’s blueberry ginger kombucha or check out the method by Bucha Buddha for additional tips and tricks. Keep in mind that the quality and flavor of your final product can vary based on the proportions of ingredients and the length of fermentation. Get creative with it and enjoy the process as much as the drink itself!

Preparing the Ingredients

Fresh blueberries and ginger are laid out on a clean countertop, ready to be used in the preparation of a delicious blueberry ginger kombucha recipe

Before you begin brewing your own blueberry ginger kombucha, getting your ingredients ready is key for a tasty beverage. Use the freshest produce and quality ingredients to ensure a delicious result.

Selecting Fresh Blueberries

You’ll want to select ripe and plump blueberries that are uniform in color with no signs of bruising. If they’re in season, get them fresh from a local market. Out of season? Thawed frozen blueberries work just fine—just make sure they’re free from added sugars or syrups.

Choosing Quality Ginger

Look for firm ginger roots with a smooth skin. If it’s wrinkly or feels soft, it’s not fresh. Fresh ginger will have a spicy, pungent aroma, which is a good sign—it means your kombucha will have that zesty kick. Peel and then grate or thinly slice the ginger to maximize its flavor release during brewing.

Brewing and Flavoring Steps

Blueberry Kombucha

The journey to a delicious bottle of blueberry ginger kombucha involves three key stages: brewing the base kombucha, infusing it with flavors, and allowing the second fermentation to work its magic.

Initial Kombucha Brew

To get started, you’ll need a clean, one-gallon glass jar. Prepare the tea base by steeping four family-sized black tea bags (or eight regular bags) in hot water. Once brewed, remove the tea bags and dissolve one cup of sugar into the tea. Let it cool to room temperature before introducing your SCOBY (Symbiotic Culture of Bacteria and Yeast), the living home for the bacteria and yeast that transform sweet tea into tangy kombucha.

Flavor Infusion Process

After your base kombucha has fermented for about 7 to 10 days, you’re ready to infuse it with flavors. With about 1/4 cup of blueberries per 16 fl oz bottle and a generous amount of ginger, you’re set to start the flavor infusion. If you’re using fresh blueberries, mash them slightly to release their juice; if they’re frozen, thaw and then mash. For the ginger, finely chopping or grating will expose more surface area and release more flavor.

Second Fermentation

Transfer the flavored kombucha into bottles, leaving a bit of space at the top. Seal the bottles tightly, which will cause carbonation to build up during the second fermentation. Store them at room temperature, out of direct sunlight, for 3 to 7 days. This process will not only carbonate your drink but also allow the kombucha to take on the rich flavors of blueberry and ginger. Once the flavor and carbonation levels are to your liking, refrigerate to stop the fermentation and enjoy chilled.

Yield: 8

Blueberry Ginger Kombucha Recipe

Blueberry Kombucha

Energize your taste buds with this invigorating blend of sweet blueberries and warming ginger, infused in a bubbly and tangy kombucha. Perfect for a refreshing sip on a hot summer day, this fizzy brew will leave you feeling revitalized and satisfied.


  • 1 gallon (128 oz) brewed kombucha (first fermentation complete)
  • 2 cups of fresh blueberries (diced)
  • 2 thumbs of fresh ginger, peeled and thinly sliced


  1. Begin with your base kombucha, which has been fermented and is ready to be flavored.
  2. After removing the SCOBY, add the diced blueberries and sliced gigner directly into the brewed kombucha.
  3. Using a funnel, pour the kombucha into air-tight swing top bottles, leaving some room at the top.
  4. Close the air-tight bottles and allow the kombucha to go through a second fermentation with the fruit and ginger added. This typically takes about 2-7 days, depending on the temperature and desired level of carbonation. Consider "burping" the bottles daily to avoid any excess pressure build-up.
  5. Once the second fermentation is complete, strain out the blueberries and ginger.
  6. Chill in the refrigerator.
  7. Serve cold and enjoy!

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