homemade Fruit kvass in glass decanter

Homemade Fruit Kvass with Mint

  • Author: Lindsay Cotter
  • Prep Time: 3 to 7 days
  • Total Time: 3 to 7 days
  • Yield: 4 1x


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)


  1. Clean and sterilize your mason jars.
  2. Divide your ingredients into 2 quart size mason jars, or one larger mason jar. Add mint leaves last, 2 in each Jar.
  3.  Cover with purified water and shake it up to mix the honey, mint, and berries together.
  4. Seal jar with lid let it sit on the counter for 2-7 days. I let it sit for 5 days.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

  • Category: drink
  • Method: fermentation


  • 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

Keywords: kvass