Learn how to make THE summer drink with this strawberry basil kombucha recipe!
Here we capture summer flavours using ripe, sun-kissed strawberries. If the high season is June and July, you can also use autumn strawberries. Choosing sweet and tasty strawberries is a guarantee of success!
If it is not the high season for strawberries, don’t panic! Choose frozen strawberries which can also be used in this recipe.
For next year, follow our fermentation calendar to plan your recipes ahead!
A Kombucha With Summer Flavours
While you might not think of using herbs to flavour your kombucha, it’s a great way to take advantage of their freshness.
Basil may seem like an odd choice, but don’t dismiss it until you’ve tried it. Its freshness and distinctive taste make it a great ally to strawberries.
No basil on hand? Try lemon balm, mint, or rosemary. Another great way to enjoy summer herbs! Alternatively, check out our recipe for Strawberry, Honey, and Rose Kombucha.
To flavour the kombucha, we use the maceration technique. Since strawberries and basil are very delicate ingredients, we avoid heating them to avoid destroying their aromas.
Instead, they are left to macerate for 24 hours in a cool place to slowly capture all the summer flavours. If you don’t have room in the fridge, let them macerate for 12 hours at room temperature.
For more details on how to ferment kombucha, see the complete guide to making homemade kombucha.
Strawberry Basil Kombucha Recipe
Equipment
Ingredients
- 1 kombucha scoby and its liquid culture (about 350ml)
- 12 g plain tea (6 tbsps)
- 200 g sugar (1 cup)
- 2.5 L chlorine-free or filtered water
- 1 cup strawberries (fresh or frozen)
- 1 handful basil leaves (about 10 leaves)
Steps
Infusion and Fermentation
- Pour 500ml of boiling water into the jar and add the tea. To facilitate the infusion, use a tea bag or a nylon filter.
- Let it infuse for about 15 minutes. Remove the tea.
- Add sugar and stir until dissolved.
- Add water to make a total of 3 litres (your tea should now be lukewarm).
- Add the kombucha scoby with its liquid culture.
- Cover the container with the cloth and rubber band.
- Let it ferment for 10 to 15 days, at room temperature. From day 5, taste each day to observe the evolution of the kombucha taste.
- When the taste is to your liking, remove the kombucha scoby and about 500ml (2 cups) of liquid. Set aside for your next recipe.
Adding Strawberry and Basil Flavour
- Finely chop the strawberries and mince the basil.
- Add the strawberries and basil to the plain kombucha in the jar. Let it macerate for 24 hours in the fridge.
- Filter the kombucha to remove the strawberries and basil.
- Bottle the kombucha in pressure-resistant bottles.
- Store the bottles at room temperature for 3 to 4 days to allow the fizz to develop.
- Put in the fridge when the kombucha is sufficiently fizzy (watch out for the pressure).
Notes
The strawberry basil kombucha can easily be made into a frozen float. Just add a scoop of vanilla ice cream to your glass and you’ll save yourself an expensive trip to the ice cream parlour!
For the older crowd, add a splash of vodka to this kombucha and you’ll have a great summer cocktail. Try it!
Discover our other summer kombucha recipes:
- Pineapple-Mint Kombucha Recipe
- Lime, Honey and Green Tea Kombucha Recipe
- Hop Kombucha Recipe
- White Cedar Kombucha Recipe
Learn how to create your own recipes with our Guide: How to flavour your own kombucha.
