Pineapple And Mint Kombucha Recipe

Like a little taste of vacation in your bottles? Try our pineapple mint kombucha recipe!

Pineapple gives a tropical touch to this kombucha. We add a little mint to make a refreshing drink that is a lot cheaper than a trip to the islands!

This recipe makes 3 liters of kombucha.

EQUIPMENT

• Wide mouth jar (about 4 liters)
• Fabric and elastic to cover the container
• OR our Kombucha Brewing Kit

INGREDIENTS

• 1 kombucha scoby and its liquid culture (about 350 ml)
• 12 g (6 tbsp) plain tea
• 200 g (1 cup) sugar
• 2.5 L of chlorine-free or filtered water
• 1½ cup finely diced or coarsely crushed pineapple
• ⅓ cup coarsely chopped fresh mint

Note: pineapple can be fresh, frozen or canned. The important thing is that it has taste! You can also replace it with 1 cup (250 ml) of pineapple juice.

PREPARATION

Infusion and fermentation:

1. Pour 500 ml of boiling water into the jar.
2. Infuse the tea for 10 minutes directly in the jar, then remove the tea.
3. Add the sugar and stir until dissolved.
4. Add water to reach a total of 3 liters (your tea is now lukewarm).
5. Add the kombucha mother with its liquid culture.
6. Cover the container with the fabric and elastic.
7. Leave to ferment for 10 to 15 days at room temperature.

Check out our full article on how to make kombucha to learn more about kombucha brewing.

When is my kombucha ready?

As days pass, the kombucha becomes less sweet and more acidic.

The fermentation time can vary: it depends on your tastes, the ingredients used and the ambient temperature. To know when your kombucha is ready to be flavored, you have to taste it and watch its progress.

1. From the 5th day, taste the kombucha. Repeat every 1 to 2 days.
2. As soon as the kombucha is to your taste, remove the kombucha mother, and refrigerate it in an airtight container. Add about 2 cups of the newly-produced kombucha. This scoby will be used to ferment your next recipe.

Add flavor:

1. Pour the pineapple and mint into the kombucha jar.
2. Cover the jar with a stopper and place in the refrigerator overnight.
3. Take the kombucha out of the refrigerator and strain through a sieve or cloth filter.
4. Save the pineapple chunks and mint for your next smoothie.
5. Bottle, then store the bottles at room temperature for two or three days.
6. For more bubbles, leave for 1 or 2 more days. The duration of the second fermentation may vary depending on the temperature.
7. Refrigerate when the kombucha is sufficiently sparkling (be careful of the pressure).

Warning! Pineapple is renowned for its... "explosive" character! Check out our article on how to make kombucha less sparkling to keep bubbles under control.

Enjoy it while you imagine your toes in the sand.

Want to find out more? See all our recipes to flavor your kombucha.

Get started!

Here is everything you need to make this recipe a success:

• Check out our Ultimate Kombucha Brewing Guide
• Discover our Kombucha Kit
• Get a Kombucha Scoby