How to Make Blackberry Kvass

Want a healthy summer drink that is rich in anti-oxidants? A cold beverage that will carbonate, reminding you of soda pop but one that tastes so much better? If so, you must try blackberry kvass!

If you live near a blackberry patch, you’re in luck! All you’ll need are sun-ripened blackberries, water, a touch of raw honey and a mason jar!


How to Make Blackberry Kvass as a Cool Summer Drink




  • 1-1 1/2 C blackberries, fresh or frozen
  • 1 Tbs raw honey
  • 1/4 C lightly packed & grated, organic ginger (optional)
  • non-chlorinated water

Directions: place honey in the bottom of a quart jar. Add berries and (if using) grated ginger. Cover with chlorine-free water, filling to the top of jar’s shoulder.

Seal with a canning lid and metal band. Let your jar sit in temperatures of 60-70F (15-21C).

Gently shake it every time the thought comes to mind. This will help release fruit juices and prevent mold growth on top of the floating berries

As each day passes, your liquid will grow darker. Once the fermenting process is under way, foamy bubbles will begin to appear on the surface. As the drink carbonates, berries and ginger will rise to the surface.


How to Make Blackberry Kvass as a Cool Summer Drink

At this point, be sure to break the jar’s seal every day. After 10 days have passed, begin testing the drink for strength. Once you are happy with the results, strain the juice through a cloth, catching both berries and ginger.


How to Make Blackberry Kvass as a Cool Summer Drink

You should then bottle the juice and adjust it’s sweetness by adding a few drops of liquid stevia or more honey. Once sweetened, be sure to seal and refrigerate the liquid. This (mostly) stops the fermentation process and preserves the carbonation.

Once completed, your blackberry kvass should be used in 2-3 week’s time. And should you find yourself in the midst of a hot summer day, be sure to pour this cold drink over ice and enjoy!


Use berries, honey and water to make a delicious fermented summer drink!


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