Blackberry Cucumber Kombucha Recipe

Sweet, Tart Blackberries Combine with Crisp, Fresh Cucumbers to Create a Drink that is Equal Parts Delicious and Refreshing

Blackberry Cucumber Kombucha

Dark, rich purple and blue tones of blackberries with the vibrant greens of cucumber, you can be sure that this drink will look as beautiful as it tastes! The juxtaposition of flavor profiles of these two ingredients creates a flavor experience unique compared to other Kombucha recipes, and the sweet earthiness of blackberries combines with the natural flavors of kombucha in a very delightful way.

Whether you are sipping poolside or bundled up on the couch, this is the perfect beverage to satisfy and comfort your tastebuds.

Blackberry Cucumber


It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle

Shop Kombucha Brewing Ingredients, Supplies, and SCOBYs


  • Kombucha: Use kombucha that has completed primary fermentation and is ready to bottle and flavor.
  • Fresh Cucumbers: A trip to your local grocer will find you this staple ingredient, and be sure to look for a dark, ripe green without any blemishes and one that is firm to the touch. These will result in the most uplifting infusions in your brew
  • Fresh Blackberries: A deep purple to black when freshest, blackberries are a naturally sweet, tart, and earthy treat and can be found at most of your mainstream grocers. The best blackberries will also be firm, absent of any white or green patches, and with consistent coloring throughout.


This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, prepare the following:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. Use this as the starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, there will be enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.  

Blackberry Cucumber Kombucha Recipe

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipes, Blackberry, CucumberCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles



Prep time



Second Fermentation

2-10 Days

This Blackberry Cucumber kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch


  • 1 – 2 inch slice Fresh Cucumber

  • 4-5 individual Fresh Blackberries

  • 1 – 16 oz Kombucha Bottles

  • Funnel

  • Blender


  • You can either puree the blackberries and cucumbers together in a high-speed blender or chop up finely, all depending on whether you want the final product altogether or strained before drinking. We recommend testing out both to find out your favorite!
  • Place clean 16 oz bottle in the sink.
  • Add the blackberry and cucumber mixture into each bottle.
  • Using a funnel, slowly pour kombucha from your brew jar into the bottles, ensuring there is about one inch of headspace left from the top of each bottle. The kombucha may foam up as you pour so be sure to pour carefully.
  • Tightly place caps on each bottle.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.


  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.