In a small saucepan, heat the berries over medium heat until they have released their juices.
Lightly pureed them in the Vitamix or blender.
Spoon the mixture into an ice cube tray. Freeze until solid.
Two cubes will be ~1/4 cup of fruit puree.
After your unflavored homemade kombucha tea is done fermenting, transfer it to a 32 oz mason jar. Add two cubes or ¼ cup of blueberry-raspberry puree. Close the lid and allow to ferment again from 1-3 days – again, it depends on your taste. You may want more or less blueberry-raspberry puree or more or less carbonation. Mine took 2 days until I thought it was perfect. You may want to strain the flavored kombucha to remove any seed reside. When it’s done, add your chia seeds and stir well so they don’t clump together.
Keep the extra cubes frozen for your next batch.
Blueberry-Raspberry Homemade Kombucha Tea
Amount Per Serving
Calories 65Calories from Fat 18
% Daily Value*
Vitamin A 20IU0%
Vitamin C 11.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.