- 1/2 cups of blueberrieswhole – fresh or frozen
- 1/4 cup of cinnamonground
Summertime flavors always include the fresh taste of berries. When flavoring kombucha, you may be wondering what you could add with blueberries that would wow your taste buds. Blueberries go well with many different flavors including cinnamon, which is what this recipe calls for. When adding a few sprinkles of cinnamon to your blueberries, you create a mouthwatering nutritious drink.
Blueberries are full of vitamins and nutrients such as antioxidants. When preparing blueberries for kombucha, you want to rinse each blueberry well. Let the berries dry naturally in a strainer or if you must dry them in a towel, pat them gently.
Use fresh blueberries whenever possible or you can use frozen If you are making this recipe during the fall season. The fresher the berry, the stronger the flavor will be.
Cinnamon is readily available in supermarkets all around. It’s already ground up for you so you simply need to measure and add it. If you have the opportunity, use cinnamon sticks instead. The fresh taste of cinnamon from the stick is richer and better tasting.
When making kombucha, keep your fermentation time down to around seven days. When you allow the kombucha to ferment for longer than seven days, it takes on more acidic and less sweet. It’s best to wait until the seventh day to taste your batch of kombucha. Use a straw or anything that is not metal. Go past the Scoby and get a sip to see if it is sweet enough. If it is, remove the Scoby and then you can add the flavor. See the recipe below.
Equipment you will need for Blueberry and Cinnamon Flavored Kombucha
• 6 bottles that have been washed and rinsed thoroughly
Make a batch of kombucha
Add the Cinnamon
Add the Kombucha
Ferment for three days
Place the lid on the bottles and place the jars in a dark place for three days.
After the three days, you can enjoy the delicious tasting blueberry and cinnamon flavored kombucha within six weeks. Refrigerate your kombucha immediately to keep your kombucha from spoiling.