How to make Blueberry Ginger Kombucha

This seasoned Blueberry Ginger Kombucha formula is a delicious method to enhance your very own hand crafted fermented tea, a wellbeing drink brimming with supplements and probiotics!

Fermented tea is fundamentally sweet tea that has been aged with a SCOBY, or a "harmonious culture of microscopic organisms and yeast." I know, it looks sort of bizarre, yet it will eat up the vast majority of the sugar and change the sweet tea into a beverage that is loaded with supplements and probiotics, which can help your invulnerability and add to a solid gut.
Ingredients

• 1 gallon kombucha see instructions above
• 1 cup blueberries
• 1 Tbsp fresh ginger grated
• 2 Tbsp sugar
• 1 1/2 cups water

Instructions

1. In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.
2. Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.
3. Let it cool completely to room temperature before proceeding to the next step.
4. Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the blueberry-ginger syrup into the gallon. Do this slowly as it may foam up a little. Stir slowly with a wooden spoon.
5. Strain and bottle.See step 5 above for easiest way to do this.
6. Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid. If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.

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