This Strawberry Basil Kombucha is the epitome of summer. It’s bursting with berry flavor and a hint of basil!
And my favorite herb to pair with strawberry? Basil! While the combination may seem a little weird, it’s not. It’s totally not. The sweetness of the berries pairs with the slightly sweet, spicy basil to create a kombucha flavor that’s more than meets the tastebud.
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like strawberries!) and bottling it.
In order to make this Strawberry Basil Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.
Here’s what you’ll need
- Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Strawberries: You can use fresh or frozen strawberries to make kombucha! Just be sure to thaw frozen fruit before adding it to your kombucha.
- Basil: Fresh basil, with its bright and slightly spicy flavor, is best here. Dried basil tends to be more musty and muted.
How to make strawberry basil kombucha
Making your own flavored kombucha with strawberries is super easy. The process goes something like this:
- Puree: Blend the berries and basil together until smooth, adding a splash of kombucha as needed to get things moving. The more surface area of the fruit that is exposed to the tea, the more flavor and fizz you’ll have in the end! You can also finely dice the strawberries and add them to the kombucha.
- Bottle: Transfer kombucha from a first fermentation to fermentation bottles and add strawberry puree.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Strain out strawberry fibers (optional), then chill in the fridge before serving.
- ½ gallon kombucha from a first fermentation (this is not store bought kombucha), 1.9 L
- ½ cup halved strawberries
- ¼ cup loosely packed fresh basil leaves
- Puree: Use a handheld immersion blender or countertop blender to puree strawberries and basil until smooth (if needed, add a splash of kombucha to get things moving).
- Bottle: Evenly distribute strawberry mixture into each into fermentation bottles. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.
- 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 fibers (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
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Nutrition Information:Yield: 8 Serving Size: 1 cup (differs by fermentation length)
Amount Per Serving: Calories: 38Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 3g