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Blueberry, Elderflower & Cucumber Kombucha
Ingredients:
- 450 ml first fermentation kombucha
- elderflower syrup
- frozen or fresh blueberries
- 1–2 slices of fresh cucumber
Method:
Add thawed blueberries, one or two slices of fresh cucumber, and a small amount of elderflower syrup to your first fermentation kombucha (similar amount as you would use when preparing elderflower juice).
Gently crush the blueberries so they release more flavour and colour into the kombucha.
Leave to ferment for 1–2 days at room temperature in a wide-mouth airtight bottle.
After that, strain the liquid into an airtight bottle and leave it at room temperature for another day to build carbonation.
Then refrigerate until serving.
Serving Hint:
Serve with frozen blueberries and small cucumber cubes for extra freshness and a beautiful summer look.
