Lemon Lime Mint Kombucha Recipe
Course: Kombucha, Kombucha Recipes, Lemon, Lime, Mint, Lemon Lime, Lemon Lime MintCuisine: KombuchaDifficulty: Easy
16 FL Oz Bottles
Prep time
10
minutes
Second Fermentation
2-10 Days
This lemon-lime mint kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.
Ingredients & Supplies
- Ingredients
16OzKombucha from a completedprimary fermentation.
1-2TBSPLemon (1/2 Lemon)
1-2TBSPLime (1/2 Lime)
1SprigFresh Mint (or 3-5 large leaves)
- Supplies
16 OzSwing Top Bottles
Citrus Juicer
Directions
Using a funnel, fill clean bottle with juice from lemon and lime, add mint.
Top bottle off with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.
Tips
- First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.
- If you have one, this is helpful to catch the seeds. If you do not have one, squeeze the juice into a cup first so you can remove the seeds.
