Super Simple & Refreshing Mint Kombucha Recipe – Tastes like a Mojito!
This recipe is my latest find in the world of kombucha brewing. Adding fresh mint has turned my homemade kombucha into a deliciously refreshing, mojito-tasting treat!
A very simple recipe, perfect for beginners.
If you’re new to making kombucha, check out this post that explains the process in further detail. I would also recommend downloading a copy of my Free Kombucha Ebook below! The book contains all the information you need to start making your own kombucha right away and have success.
Why you will love this mint kombucha recipe
- Super simple to make
- Get creative and combine different flavors together with mint for a cool mint twist
- Use fresh mint – mint is so easy to grow both indoors & outdoors, so you can grow it yourself!
- Fermented foods are great for your gut & health
Equipment
- fermentation bottles (such as flip-top bottles)
- funnel (optional but very helpful)
Ingredients
- fresh mint leaves (homegrown or organic mint)
- kombucha that has gone through first fermentation
- fruit of choice – I loved combining apples, ginger & mint
Instructions
- Cut up your fruit into smaller pieces
that are small enough to fit through the top of your fermentation bottles - Pull leaves off the mint stalk & rinse
- Place a few pieces of fruit into each bottle, followed by a leaf or two of mint
- Using your funnel, fill each bottle with kombucha that has completed the first fermentation
- Store out of direct sunlight for 2-4 days, until your kombucha completed the second fermentation
Mint Kombucha Tips for Success
- Fill your bottles as close to the top as possible. This will help create more carbonation
- If using flip-top bottles, burb them regularly to avoid explosions
- IF using ginger, leave the skin on – this provides more bacteria & speeds up the fermentation
Mint Kombucha FAQs
What is first and second fermentation?
If you’re new to making kombucha, grab a copy of my free ebook all about it here. This will explain all of the terminology & process in detail.
In summary, the first fermentation is the initial fermentation that kombucha tea goes through. You combine black tea (or green tea, or any other type of tea) with the kombucha culture called SCOBY, 1 cup of starter tea, and sugar. After about a week, your tea will taste tart and be ready for secondary fermentation. This is the stage when you add fruit & other ingredients. This gives your kombucha different flavors and creates carbonation.
Should I store my kombucha in the fridge or at room temperature?
During the fermentation process, definitely store at room temperature (warmer temperatures help speed up the natural fermentation process. If you like a lot of carbonation, continue to keep your kombucha at room temperature until you’re ready to consume it. Once opened, drink right away or store in the fridge.
What is starter tea?
Once again, get a copy of my free ebook! That will explain everything.
Starter tea is a cup of your first fermentation kombucha that you keep for your next batch. It contains the beneficial bacteria that along with the SCOBY help get the fermentation process started in a new batch.
Other kombucha posts you’ll love
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