Home Brewed Mint Lime Kombucha Recipe
Servings: 3 Days
This Mint Lime Mojito Kombucha recipe is refreshing, zesty, and makes for a fun non-alcoholic cocktail (but of course, you can sneak in some booze too!)
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Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 2 limes
- 2 sprigs mint
- 2 Tbsp brown sugar
Instructions
- 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.
Video
Notes
- *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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Nutrition
Serving: 1Cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g