This elegantly tart kombucha is best with fresh blackberries. If you only have access to frozen, allow them to thaw for a couple of hours beforehand.

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Mash the blackberries using a spoon until their juices are all extracted.
Add the blackberry mixture, sage, and kombucha to a 1-gallon glass container.
Secure the vessel with a clean cloth and rubber band. Leave to ferment for 2 days at 72°F.
Strain the mixture using a strainer, removing the pulp of the blackberries and sage residue.
Pour the mixture into bottles. Leave a 1-inch headspace and tightly cap them afterward.
Leave the bottle at room temperature in a warm storage area for 2 days.
Place the bottles in a fridge for at least 6 hours and enjoy at your leisure.

You can use oolong or black tea as an alternative to green tea.

If you don’t have fresh sage, use 2 tsp dried sage.

Add 1/3 cup of cane sugar during the second fermentation to sweeten the drink.

Add a squeeze of lemon or lime juice to bring some summertime freshness to the drink.