This homemade Fruit kvass with berries, lime, and mint is a gluten free version of a popular Russian fermented drink. Loaded with probiotics, it’s a refreshing, tangy, bubbly drink that you can make right at home. An invigorating and fruity way to get more probiotics in your life!
And here we go, the third “gut healthy” recipe! In cased you missed it, I’ve “accidentally” been focusing on gut health specific recipes. It all began with the cheater’s apple kimchi salad, then the detox broccoli salad, now this fruit kvass. I have about 3 more to round up in the next week or so. Sound good? Cool. Cause your gut will thank you. At least I hope!
Now, let’s focus in on this bubbly fruity drink right here.
Confession. I may have developed a slight kombucha addiction. I LOVE that it’s a probiotic, but I don’t love paying upwards of $5 a bottle. Aaaand since we’re relying on one income right now, I thought making it at home would be the responsible thing to do, am I right? But kombucha can feel intimidating to make. Although, it really just takes patience. Just see my original “how to make a scoby” recipe post from way back when!
Anyways, we’re trying to keep things SIMPLE these days, you with me? So, that’s where kvass comes in.
A little background to get you more excited about Kvass, because it’s going to be your new go-to refreshing summer drink, mmm k? Kvass is a fermented beverage that originated in Russia, and it’s typically made with rye bread. I kid you not, there are actual kvass trucks and Russians line up in the summer kinda like our version of the ice cream truck. Pretty sure the kvass truck will never replace the ice cream truck here, LOL!
This version is made with fresh 3 kinds of berries (yes, more berry love), lemon, mint, and raw honey.
Sounds delicious already! And even though it’s grain free, it’s still got all the GOOD probiotic qualities. It ferments on the counter for about 5 days in an air-tight glass container. You’ll have to shake it a few times to prevent mold, but that’s IT!
Once the fruit looks cooked, strain and pour yourself a tall glass of kvass. I’ve even got the kiwi hooked!
Now I’m going to nerd out on you, because I want y’all to know how nutritious kvass is, mmm k? The probiotics in kvass populate your gut with healthy bacteria, improving intestinal tract health and crowding out all those bad microbes. And you know how much I hate those bad microbes! After what I’ve been through with my digestive issues, I’m seriously ALL about getting in my probiotics! Another added bonus, probiotics stimulate and enhance the immune system. Goodbye Summer cold! Hold on, ‘cause there’s even MORE! Fruit kvass is high in antioxidants. You remember all those berries and the lemon? They’re ready to fight free radicals (Oxidative Stress) and boost your immune system. Ya, what’s not to love about it?
Seriously, this drink is AMAZING! It’s slightly sweet, slightly acidic, a little bubbly (aka fermented fizzy goodness), and has some powerful health benefits! So go make it! The hardest thing will be waiting for it to ferment. Yes, first world problems.
This homemade Fruit kvass with blackberry lime and mint is a gluten free version of a popular Russian fermented drink. Loaded with probiotics, it’s a refreshing, tangy, bubbly drink that you can make right at home.
- Quart size mason jars
- 1.5 to 2 cups mixed berries (blueberries, raspberries, blackberries)
- 1 tbsp raw honey
- 1/2 tsp sea salt (use less if you have culture starter)
- 4 c purified water
- Half a lime, sliced
- 4 mint leaves
- Optional but recommended for quick fermentation–> 1/4 c or less kombucha or brine from previous fermented source (i.e or kefir water). You can also use a whey, probiotic, or culture starter. (Culture started, Source and tips)
- Clean and sterilize your mason jars.
- Divide your ingredients into 2 quart size mason jars, or one larger mason jar. Add mint leaves last, 2 in each Jar.
- Cover with purified water and shake it up to mix the honey, mint, and berries together.
- Seal jar with lid let it sit on the counter for 2-7 days. I let it sit for 5 days.
- When you start to see bubbles (usually after 1 day) release the lid and let a little air out so it won’t get over carbonated. If you don’t see any bubbles, just keep it sealed until the 2nd day.
- When your fruit looks cooked and your brew is bubbly, open lid and strain out the fruit. Place liquid in a seal proof bottle. This is your kvass.
- Leave the fruit kvass liquid sealed in an airtight bottle on the counter for another 1-3 days to build up more carbonation, or just feel free to go ahead and keep in fridge.
- Add more mint leaves and/or berries before serving, if desired. it in the fridge and enjoy!
The longer it ferments, the less sweet it gets. Taste kvass after 2-3 days on counter.
If you are using a culture starter, you cut the salt in half or not use at all.
- Serving Size: 1 cup
- Calories: 30
- Sugar: Fermentation reduces sugar content so less than 4 g
- Sodium: 292.7 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3.1 g
- Protein: 0.8 g
- Cholesterol: 0 mg
Have you tried Fruit Kvass? Beet Kvass? Any kind of homemade kvass? Well, dare I ask that you join me in this little “gut healthy” recipe venture? Haha, too many questions, I know!
Cheers to rebooting that immune system!