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Strawberry Basil Kombucha Recipe
Strawberry basil kombucha is THE summer recipe with bright seasonal flavours! You can also enjoy it all year round by using frozen strawberries and herbs.
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Preparation Time
15
minutes
mins
Fermentation Time
10
days
d
Course
Drinks
Servings
3
L
Equipment
Wide mouth jar (about 4 litres)
Cloth and rubber band to cover the container
Filter
Pressure-resistant bottles
Ingredients
1x
2x
3x
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
To be enjoyed in a bathing suit around a pool in the middle of a heat wave!
Have you tried it?
Share and tag @revolutionfermentation!