• Start Here
  • Recipes
  • About
  • Contact
  • Search
  • Wellness
  • Recipes
  • Truth
  • Comment Policy
  • Privacy Policy
  • Terms of Service
  • Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Civilized Caveman Logo

Easy Paleo Gluten Free Recipes - Wellness - Truth

  • Start Here
  • Recipes
  • About
  • Contact
  • Search
  • Wellness
  • Recipes
  • Truth

Fermented – Blueberry-Basil Fizz

JT  11 Comments

FacebookTweetPinLinkedInSMS
Fermented

Fermented foods have become quite the star in recent years – the rise of kombucha availability alone has proven that the fermented food movement is here to stay.  Jill Ciciarelli, author of First Comes Health & certified life coach, is the fermented-food maven – just look at her baby, the go-to manual for all things fermented. With her book, Fermented: A Four Season Approach to Paleo Probiotic Foods, Jill gives us a season-by-season guide to everything you can ferment.

The benefits to eating fermented foods and beverages are incredible – and we’ve been doing this for CENTURIES.  Eating probiotic foods is like sending a massive good-bacteria foot soldiers into your gut to fight the good fight & boost your immune system. From sauerkraut to kombucha to pickles and yogurt – Jill has recipes for all of these and everything in between.

Now, fermentation is a process – so if you’re looking for a quick mid-week homemade kombucha fix, think again. Plan ahead, be attentive and BE PATIENT. If you’ve ever tried to ferment anything, you know you have to be patient.  Think of your kitchen as a mad-scientist food lab, and go to town experimenting. Be mindful to keep tabs on your creations & always be careful when opening your ‘booch. No one likes an explosion! See? How exciting! Fermenting your own foods can be like a Mission Impossible movie. And delicious :)

Jill has been nice enough to share one of her recipes from the book – Blueberry-Basil Fizz. Sounds tasty! You can choose to use water kefir or kombucha – which are recipes in the book – but if you’re in a hurry, store bought will do. Fermented will be released on August 6th – pre-order now!

Fermented - Blueberry-Basil Fizz

George Bryant
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 d
Total Time 2 d 5 mins
Servings 1 quart

Ingredients
  

  • 1 pint blueberries
  • 10 fresh basil leaves
  • 32 ounces kombucha

Instructions
 

  • Put blueberries and basil leaves in a blender or the bowl of a food processor and blend until liquified
  • Put through a fine mesh sieve and reserve the liquid
  • Divide the infusion between 2 flip-top bottles and add the kombucha
  • Seal bottles and let sit at room temperature for 1 to 3 days or up to 5 days
  • Refrigerate and use caution when opening bottles

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

FacebookTweetPinLinkedInSMS

Category: Drinks, Reviews

You Might Also Like

  • Rich Food Poor Food
    Rich Food Poor Food - The Book you Need to Survive

    In the growing Paleo resource world, we can find dozens…

  • PaleoCon
    Magimix Food Processor Giveaway

    Wow its been a few months since I have launched…

  • Blueberry Mango Muffins

    Here are the amazing Blueberry Mango Muffins you have all…

  • Easy Coleslaw Recipe
    Easy Caveman Coleslaw

    Want to know a secret? I actually made and photographed…

  • Blueberry Banana Brownies

    These are by far the most delicious brownies I have…

  • Caveman Catsup

    I completely forgot to take pictures of this when I…

Previous Post: «Against All Grain Mint Chip Ice Cream – Against All Grain Book Review
Next Post: Paleo Bruschetta – Everyday Paleo Italian Cuisine Everyday Paleo Italian»

Reader Interactions

Comments

  1. Tj

    January 18, 2014 at 9:16 am

    I make about 7 flip top bottles of Kombucha every 3-4 days for my second fermentation, since I have a continuous brewing system going. It’s just my Mom and I drinking it and I let the 2nd fermentation go about 7-8 days, because we like lots of bubbles. Consequently, I can have up to 14 bottles at a given time in my fridge and they often sit for a week or longer before we get them all consumed. We’ve not noticed any ill effects from it. Flavor wise, we don’t some experimenting and we love my brew of ginger, lemon, apple and cranberry. It pretty much rocks! I also have a SCOBY motel, where I store my excess scobies because with the continuous brew, they multiply quickly and if you leave them all in the continuous brewing vessel, the turn over rate before it’s super vinegar-y is less than 2 days. That’s just too fast for us. I leave a fairly thick one (scoby) in my pot and put the rest in the hotel. Haven’t tried the bad breath fix for the dogs yet, but since I have four of them, maybe I’ll give it a go, especially since one of them has a sensitive tummy and frequent intestinal issues. Maybe the fermented scoby will give her some good gut bacteria, huh? Sorry this was so long…I tend to go on and on about my Kombucha!

    Reply
    • George Bryant

      January 19, 2014 at 10:25 am

      Wow, that all sounds awesome. I love love love ginger.

      Reply
  2. Casey

    September 30, 2013 at 8:38 pm

    Patience isn’t a strength for me but I have been hearing so many good things about fermentation that I might have to try at be patient and give it a go. The combination of basil and blueberries sounds interesting.

    Reply
  3. Jill

    August 7, 2013 at 7:37 pm

    I love kombucha and making it isn’t hard. The biggest hurdle is often finding a SCOBY. Now I have several and can bring myself to toss them if no one wants one. My favorite flavors are ginger lemon and cherry. Can’t wait for the book, now.

    Reply
    • MsJob

      September 13, 2013 at 12:51 pm

      Don’t throw the scoby out. You can add it to the bath for remineralizing your body through the skin, make skin lotions using them, and I even cut them up really small in the dog’s food and have cured her bad breath. At least, put it in a compost pile and let all the good bacteria and yeasts speed up the composting process and enrich the soil.

      Reply
  4. Ashley Bee (Quarter Life Crisis Cuisine)

    August 7, 2013 at 10:03 am

    Looks delish! I need to incorporate more fermented things into my diet, I think!

    Reply
    • George Bryant

      August 7, 2013 at 5:13 pm

      You should :)

      Reply
  5. Donald @ Tea Time

    August 7, 2013 at 4:24 am

    5 stars
    After that 5 days, how long i can keep that? Months?

    Reply
    • George Bryant

      August 7, 2013 at 6:49 am

      I am pretty sure, it is all in the book

      Reply
    • Jill

      August 7, 2013 at 7:38 pm

      I love kombucha and making it isn’t hard. The biggest hurdle is often finding a SCOBY. Now I have several and can bring myself to toss them if no one wants one. My favorite flavors are ginger lemon and cherry. Can’t wait for the book, now.

      Reply
    • Rachel (SouthBeachPrimal)

      August 8, 2013 at 11:06 pm

      Alana Pascal argues that you should consume kombucha within three days of putting it in the fridge after secondary fermentation to guard against excess acetone production. But obviously commercial kombucha sits on the shelf way longer than that with no apparent ill effect to drinkers.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Home » Blog » Fermented – Blueberry-Basil Fizz

Footer

Quick Links

  • Start Here
  • Resources
  • About Me
  • Advertise With Us
  • Contact

Categories

  • Wellness
  • Recipes
  • Truth

About Us

Here at Civilized Caveman, we specialize in gluten-free, grain-free, and paleo-friendly recipes that are simple to prepare and delicious to devour. We also focus on health and... Read More…

  • Comment Policy
  • Privacy Policy
  • Terms of Service

Copyright © 2023 Civilized Caveman · All Rights Reserved · Powered by BizBudding Inc