Elderberries are delicious. Used dry, as in this recipe, they impart a rich, jammy flavor to bubbly kombucha.
The sugar in this recipe is used to impart some extra carbonation to the end result, but you may omit it or switch it out for honey or maple syrup.
- 4 teaspoons dried elderberries
- 1/2 teaspoon sugar, optional
- Enough kombucha to fill a 16-ounce vessel.
- Add the elderberries and sugar to a 16-ounce vessel.
- Fill with kombucha, leaving about 1/2 inch of headspace, depending on the shape of the container.
- Cap tightly and shake gently to dissolve sugar. Allow to culture 3 to 7 days or until kombucha is carbonated to your liking.
- Move bottles to the refrigerator for storage.
- When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
- Strain kombucha through a small strainer in order to remove elderberries. Serve cold.
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