Berry Mint Lemonade

With summer just around the corner, we’ve created the ultimate sip-on-your-front-porch kind of booch: Berry Mint Lemonade! The blend of strawberry and blackberry gives this brew such a lovely bite, and together with the freshness of mint and the tang of lemon, it’s definitely a holy grail kind of booch flavor.

For the tea, we chose a blend of Yerba Mate and Sencha. The two of them together create a beautiful, crisp canvas for all those citrusy berry notes.
 

Tea Base: Sencha  and Yerba Mate (2.5 tbsp each of loose-leaf total, per 1 gallon of spring water)
Second ferment ingredients (per 64 oz of finished kombucha): Equal parts organic strawberry and blackberry (2.5 tbsps, mashed); Fresh mint leaves (1.5 tbsp); Fresh-squeezed lemon juice (1 tbsp)

Process:
Brew your kombucha to your usual tart/sweet preference. We let this brew sit at room temp for 8 full days.

Into a high-speed blender, pour in 1 cup of your finished kombucha and combine all of your berries (we used frozen ones that we defrosted fully before flavoring), along with your mint and lemon, and blend until sooth. Add into a clean vessel that can hold 64 oz of liquid, pour in your finished kombucha (gently stir your finished booch first to make sure all of the yeast incorporates evenly), seal and leave at room temp for one full day.

The following day, have your bottles ready. Gently swirl the flavored brew so that all of the ingredients incorporate evenly. Strain the flavored brew into your bottles using a fine mesh strainer. Seal and set aside at room temp for 2-3 more days. Refrigerate for at least 12 hours and enjoy!