Description
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.
Ingredients
Scale
- Quart size mason jars
- 1 1/2 – 2 cups mixed berries (blueberries, raspberries, blackberries)
- 1 Tablespoon raw honey
- 1/2 teaspoon sea salt (use less if you have culture starter)
- 4 cups purified water
- Half a lime, sliced
- 4 mint leaves
- Optional but recommended for quick fermentation–> 1/4 cup 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)
Instructions
- Clean and sterilize your mason jars.
- Divide the ingredients between two quart-size mason jars (or one large jar). Add the mint leaves last — about 2 leaves per jar.
- Fill with purified water, leaving some headspace. Seal and gently shake to dissolve the honey and combine the ingredients.
- Let the jars sit at room temperature for 2–7 days (about 5 days is typical).
- Once bubbles appear (usually after 1 day), briefly loosen the lid to release pressure, then reseal. If you don’t see bubbles yet, keep sealed and check again on day 2.
- When the fruit looks softened and the liquid is bubbly, strain out the fruit and transfer the liquid to a sealable bottle. This is your kvass.
- Leave the sealed bottle at room temperature for another 1–3 days to build carbonation. The longer it ferments, the less sweet it becomes — start tasting after 2–3 days and refrigerate once it reaches your preferred balance of sweetness and fizz.
- Add fresh mint or berries before serving, if desired. Enjoy!
Notes
Quick Tips: If using a culture starter, reduce the salt by half or omit it entirely Fermentation time varies by temperature — warmer kitchens ferment faster Color and flavor will vary depending on the fruit used
** Nutrition is estimated after straining the fruit. Fermentation may further reduce sugars depending on time and temperature, and because the fruit solids are removed, kvass contains little to no fiber.
- Prep Time: 3 to 7 days
- Cook Time: n/a
- Category: drink
- Method: fermentation
Nutrition
- Serving Size: 1 cup
- Calories: 16-20
- Sugar: Fermentation reduces sugar content so less than 4 g
- Sodium: 288 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Protein: 0.8 g
- Cholesterol: 0 mg
