Recipe using elderberry syrup: Combine 1 Tablespoon elderberry syrup with a 32 ounce jar of kombucha. If the kombucha is already carbonated from a secondary ferment, this can be consumed immediately. If not and you want the carbonation, cap the jar tightly with an airtight lid and leave on the counter for 2-3 days before transferring to the refrigerator to store.
Recipe using dried elderberries: If you don't already have elderberry syrup on hand, a simpler secondary ferment could be made by simply adding 1 Tablespoon of elderberry juice (made by boiling 1/4 cup dried elderberries in 2 cups water for 45 minutes and adding more water as needed) and 1 teaspoon of raw, organic sugar (it will ferment out) to a 32 ounce mason jar of homemade or store-bought kombucha. Cap this tightly with an airtight lid and leave at room temperature for 2-3 days until desired carbonation is reached and then put in the refrigerator until drinking.