Strawberry Basil Kombucha
This homemade Strawberry Basil Kombucha recipe is the epitome of summer. It's bursting with berry flavor and a hint of basil!
Servings: 8 cups
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1cup (differs by fermentation length) | Calories: 38kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 11mg | Fiber: 2g | Sugar: 3g