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Looking for a fun new flavor for your homemade kombucha? This Pineapple Basil Kombucha is delightfully tropical with an herby twist!
In my book, For the Love of Popsicles, I have a recipe for Pineapple Basil Popsicles that I adore. But I think people have been pretty scared to test it out, because basil is only for savory things, right?
Wrong!
Pineapple brings that intense tropical sweetness while the basil brings an anise-y, peppery punch. And I just can’t get enough of it.
So obviously I had to try the dynamic duo out on my latest batch of kombucha, and it did not disappoint! A bit like the tulip-man’s Ginger Pepper Kombucha, (which initially tastes like ginger until you get that inkling of pepper, this Pineapple Basil Kombucha has layers of flavors and is great served in place (or in) cocktails!
“What can i do to stop a volcanic release of kombucha when I open my bottles?”
I would burp them more regularly, and pop them in the fridge for 12 hours before opening to help reduce volcanoes! To prevent spillage…
There are two main fermentation phases when making kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our step-by-step guide to homemade kombucha)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like pineapple!) and bottling it.
In order to make this Pineapple Basil Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated!
INGREDIENTS TO MAKE PINEAPPLE BASIL KOMBUCHA
- Kombucha from a first fermentation: You’ve brewed your kombucha and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Pineapple: You can use fresh, frozen, or canned pineapple to make kombucha! If using frozen pineapple, just be sure to thaw it first. Not a fan of pineapple? Blackberries and strawberries also work well with basil!
- Basil: We’ll use fresh basil here, blending it up with the pineapple to get an even distribution of flavor.
HOW TO MAKE PINEAPPLE BASIL KOMBUCHA
Making your own flavored kombucha with pineapple is super easy. The process goes something like this:
- Puree the pineapple and basil: The more surface area of the fruit that is exposed to the kombucha, the more flavor and fizz you’ll have in the end! This also helps to infuse the basil flavor more evenly across your bottles.
- Bottle: Transfer kombucha into fermentation bottles, then evenly pour pineapple mixture into each.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Strain out pineapple basil debris (optional), then chill in the fridge before serving.
Want something more simple?
Looking for something a bit more simple? Plain pineapple kombucha is one of my favorites! Just add 1/4 cup of pineapple chunks to 4 cups of kombucha and let it ferment until carbonated. BOOM! This drink will have you feeling like you magically transported to Hawaii!
Home Brewed Pineapple Kombucha Recipe (With Basil!)
Ingredients
- ½ gallon kombucha from a first fermentation this is not storebought kombucha, 1.9 L
- ½ cup chopped pineapple 100 g
- ¼ cup loosely packed fresh basil leaves 20 g
Instructions
- Puree: Use a handheld immersion blender or countertop blender to puree pineapple and basil until smooth (if needed, add a splash of kombucha to get things moving).
- Bottle: Transfer kombucha into fermentation bottles**, leaving about 3 inches empty at the top. Evenly distribute pineapple mixture into each bottle. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Strain the kombucha to remove debris (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Notes
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Nutrition
I first published this Pineapple Basil Kombucha on my vegetarian food blog, Live Eat Learn.
Put them in fridge for 12 hours before opening. The refrigeration ramps down the fermentation and will help with over pressure. Also remove the fruit after the second ferment.
This sounds delish!
Currently (2 days in) growing my scoby, & this will be one of the first flavors I try.
Thanks for all your greaat information on this site!
What can i do to stop a volcanic release of kombucha when I open my bottles? At 3 days it’s sort of fizzy and by 5 it’s Krakatoa! (In the beginning I’ve had to clean off the ceiling, cabinets and me). Now I open my bottles outside with a glass close by so I can catch some of the explosion. I know I must be doing something wrong.
I would burp them more regularly, and pop them in the fridge for 12 hours before opening to help reduce volcanoes! To prevent spillage, put a plastic bag over the top of the bottle, and set the whole contraption in a large bowl when opening.