Looking for a new flavor to try out on your homemade kombucha? This Mint Lime Kombucha recipe is refreshing, zesty, and makes for a fun non-alcoholic cocktail (but of course, you can sneak in some booze too!)
Coming at ya with another tulip-man original kombucha flavor…Mint Lime Mojito! As someone who loves experimenting with flavor combos, homemade kombucha was a natural fit for the tulip-man (who after making just one batch, declared that we should start a kombucha brewing business).
And while the idea of selling my kombucha is slightly terrifying (oh the liability!) I do love sharing all of our flavor ideas with you. So without further ado, let’s brew!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today!)
In order to make this mojito-flavored kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated!
INGREDIENTS FOR MINT LIME KOMBUCHA
- Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Mint: Fresh mint leaves make this kombucha ultra-refreshing.
- Lime: Aim for fresh lime juice, which has more flavor than the bottled stuff.
- Sugar: We’re using brown sugar for its rounder flavor, but you could also use white sugar.
HOW TO MAKE MOJITO KOMBUCHA
Making your own mint lime kombucha is super easy. The process goes something like this:
- Puree the mint and lime: We experimented with just adding whole mint leaves and lime slices vs. blending them and straining out the fibers. We found that blending and straining results in a less bitter kombucha at the end (the whole mint leaves and lime slices gave it a bitter aftertaste).
- Bottle: Add kombucha and pureed mint lime mixture to fermentation bottles.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving.
IS KOMBUCHA A GOOD MIXER?
Kombucha makes a great low-sugar mixer for cocktails! To make this Mojito Kombucha alcoholic, just add 2 oz of white rum for every 8 oz of finished mint lime kombucha. Serve with fresh mint over ice!
- ½ gallon kombucha from a first fermentation (this is not store bought kombucha), 1.9 L
- 2 limes
- 2 sprigs of mint
- 2 Tbsp brown sugar
- Puree: Remove and discard the peel from the limes. Use a handheld immersion blender or countertop blender to puree the lime flesh, mint leaves, and sugar into a smooth pulp (add a splash of kombucha if needed to get things moving). Strain mixture through a wire mesh sieve to remove fibers, collecting the minty lime juice.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Equally distribute mint lime juice into bottles. 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: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
- *If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
- To make this Mojito Kombucha alcoholic, just add 2 oz of white rum for every 8 oz of finished mint lime kombucha.
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Serving Size:1 Cup (differs by fermentation length)
Amount Per Serving: Calories: 50 Sodium: 10mg Carbohydrates: 12g Sugar: 10g
I first published this Mojito Kombucha on my vegetarian food blog, Live Eat Learn.