I love this time of year for harvesting local fruit. I just finished up a blackberry/blueberry kombucha, after first making a lemon zest/ginger batch.
Sometimes I just do blackberry puree, strained and then put in the kombucha for secondary (often in a keg, but bottles if it's a smaller batch). But this time the blueberries we picked this week were so fantastic that I just had to try the black and blue combo.
I'm really loving the ginger/lemon batch. No added sugar, but it does taste very much like a not-too-sweet Vernor's.
If you're not from Michigan, that is a fabulous ginger ale soda but I'm doing very little sugar these days, trying to cut out most refined carbs.
Sometimes I just do blackberry puree, strained and then put in the kombucha for secondary (often in a keg, but bottles if it's a smaller batch). But this time the blueberries we picked this week were so fantastic that I just had to try the black and blue combo.
I'm really loving the ginger/lemon batch. No added sugar, but it does taste very much like a not-too-sweet Vernor's.
If you're not from Michigan, that is a fabulous ginger ale soda but I'm doing very little sugar these days, trying to cut out most refined carbs.
