huckleberry fizz

huckleboocha

It’s become a fall tradition to go huckleberry picking with my mom on the central Oregon coast, where her family has been camping and fishing since she was a tiny one. The western slopes of the coast range is full of huckleberries and the season is long lasting. This kombucha was made from the last batch of berries left in the freezer. It’s double fermented, extra fizzy, tart, and delicious!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s