Looking for a new flavor to try out on your homemade kombucha? This Mint Lime Mojito Kombucha recipe is refreshing, zesty, and makes for a fun non-alcoholic cocktail (but of course, you can sneak in some booze too!)
Coming at ya with another tulip-man original kombucha flavor…Mint Lime Mojito! As someone who loves experimenting with flavor combos, homemade kombucha was a natural fit for the tulip-man (who after making just one batch, declared that we should start a kombucha brewing business).
And while the idea of selling my kombucha is slightly terrifying (oh the liability!) I do love sharing all of our flavor ideas with you. So without further ado, let’s brew!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today!)
In order to make this mojito-flavored kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated! This video shows you how to get to that point.
Ingredients for Mint Lime Kombucha
- Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Mint: Fresh mint leaves make this kombucha ultra-refreshing.
- Lime: Aim for fresh lime juice, which has more flavor than the bottled stuff.
- Sugar: We’re using brown sugar for it’s rounder flavor, but you could also use white sugar here.
How to make Mojito Kombucha
Making your own mint lime kombucha is super easy. The process goes something like this:
- Puree the mint and lime: We experimented with just adding whole mint leaves and lime slices vs. blending them and straining out the fibers. We found that blending and straining results in a less bitter kombucha in the end (the whole mint leaves and lime slices gave it a bitter aftertaste).
- Bottle: Add kombucha and pureed mint lime mixture to fermentation bottles.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving.
Is kombucha a good mixer?
Kombucha makes a great low-sugar mixer for cocktails! To make this Mojito Kombucha alcoholic, just add 2 oz of white rum for every 8 oz of finished mint lime kombucha. Serve with fresh mint over ice!
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 2 limes
- 2 sprigs of mint
- 2 Tbsp brown sugar
Instructions
- Puree: Remove and discard the peel from the limes. Use a handheld immersion blender or countertop blender to puree the lime flesh, mint leaves, and sugar into a smooth pulp (add a splash of kombucha if needed to get things moving). Strain mixture through a wire mesh sieve to remove fibers, collecting the minty lime juice.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Equally distribute mint lime juice into bottles. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Tips & Tricks
- *If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
- To make this Mojito Kombucha alcoholic, just add 2 oz of white rum for every 8 oz of finished mint lime kombucha.
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Diane says
Just making homemade kombucha once again
I love this learning different flavors everything has changed a lot since 5 YRS ago
Thank you
Diane
Sarah says
There’s so much more information out about it now! Enjoy the flavors, I’m always adding more to the blog as I make them! 😀
Petra says
Does this have to be made with brown sugar? Or do you think honey would work as well? Also do you have to strain the mixture prior to putting it in the bottles? Or would it work to strain it after it has fermented? Thanks!
Sarah says
Honey works well too! Use the same amount as brown sugar 🙂 We found that straining before helped to reduce bitterness, because you’re straining out the more bitter fibers in the mint and lime.
Alyssa says
Did you use black tea kombucha or green tea?
Sarah says
I used black tea kombucha for this one, but green tea would be great! 😀
Christina says
This was DELICIOUS. My husband, brother, and children who typically tolerate kombucha at best were asking for seconds. This was like drinking soda. I didn’t even get to try it with gin because everyone drank it so quickly. I am so excited to make this flavored kombucha again. Thanks for your recipe!
Mike Francis says
Hi Sarah,
I am new to making kombucha and have my very first batch brewing. Now I love lime and love mint so this recipe is an absolute must for me to make.
Just need to know a couple of things about the lime. Can we not add some of the peel as that is usually very fragrant. Also I know from cooking that the white part of citrus fruits are bitter. Should we not discard these bits and the pips too? By blending them I fear this will make the drink bitter.
Am loving your site and look forward to making and drinking Kombucha and never having to buy it again! 😉
Mike F
Sarah says
You can leave out the peel and white parts if you’d like! I like adding some peel because it brings the lime flavor, without the added sourness. Happy brewing!
GITA says
can you make any of the flavoured Kambuchas without the added sugar after the 1st fermentation?
Sarah says
You’ll need to add some sugar (whether in fruit or sugar form). The good news is that the kombucha is “eating” all that sugar and turning it into carbonation, so your end result won’t have much sugar in it.
Amanda says
What happens if you try to grow a Scooby from flavored kombucha?
Sarah Bond says
It increases your chance of developing mold!