Elderberry Kombucha is sweet, tart and marvelously fizzy. It combines the goodness of elderberry with the vibrant fire of fresh ginger for an easy, immune-boosting tonic. To make it, you begin first by preparing an elderberry syrup that you then swirl into prepared kombucha before culturing them together.
Pour the elderberries and ginger into a saucepan. Pour in the water, and bring it to a boil over high heat. Immediately turn the heat down to medium, and simmer about 15 to 20 minutes or until the liquid reduces to ½ cup.
Turn off the heat, and stir in the coconut sugar until it dissolves completely in the liquid.
Set a fine-mesh sieve over a jar, and then strain the syrup into the jar. Allow it to cool to room temperature, approximately 70 to 80 degrees Fahrenheit.
Add the elderberry syrup to the kombucha.
Pour the prepared kombucha into a gallon-sized jar or another large vessel. Stir in the room temperature elderberry syrup, and then pour the liquid into bottles. Seal the bottles tightly.
Ferment the kombucha.
Allow the kombucha to ferment about 2 to 3 days. Enjoy it right away, or transfer it to the fridge to keep up to six months.