Blueberry Pineapple Kombucha

🧂 Ingredients

• 12 cups homemade kombucha
• 1 cup chopped pineapple
• 1 cup blueberries

Instructions

• 1 If using frozen pineapple and blueberries, allow them to thaw first so that it's
  easy to smush them into bottles.
• 2 Line up 4 (25 ounce) bottles with flip top lids
  [https://www.amazon.com/gp/product/B08288CYQM/ref=as_li_tl?ie=UTF8&tag=creatmindf-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B08288CYQM&linkId=493f46657faec27d38b95b4df53af57e]
  or other air tight bottles.
• 3 Smush ¼ cup chopped pineapple and ¼ cup blueberries into each 25 ounce bottle.
• 4 Using a funnel
  [https://www.amazon.com/gp/product/B000HJBFC6/ref=as_li_tl?ie=UTF8&tag=creatmindf-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000HJBFC6&linkId=647e3dd025227983c45c2aa152a84c41],
  pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head
  space.
• 5 Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each
  day to let out the pressure of the carbon dioxide. Taste each day to test its
  flavor and fizziness.
• 6 Refrigerate when you are happy with the amount of fizz and flavor.

Nutrition Info