Strawberry Basil Kombucha
Vicky | Things I Made Today

Photo by Vicky | Things I Made Today
- Serves
- makes three 34 ounce bottles
A sweet and seasonal addition to homemade, tangy kombucha.
Ingredients
- 1¼ cup Strawberries, halved
- 1½ ounce Basil, chopped
- 1/3 cup Sugar
- 1/3 cup Water
- 15 cup home brewed kombucha from The Kombucha Shop Kit
- 3 34-ounce swing top bottles (or equivalent)
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Directions
- Step 1
In a small saucepan, combine strawberries, basil, sugar, and water. Bring to a boil, reduce heat, and cook until strawberries have broken down, about 6-7 minutes.
- Step 2
Transfer strawberry mixture to food processor or blender and puree until smooth. Let cool completely.
- Step 3
Pour ⅓ of the puree into a large glass pitcher. Add about 5 cups of kombucha and stir with a plastic or wooden spoon. Using a plastic funnel, pour liquid into a 34-ounce swing top bottle (alternatively, you can use mason jars or other tightly sealed jars). Repeat with remaining two bottles.
- Step 4
Store bottles in a dark and cool place for 2-4 days, then transfer to fridge. Strain strawberry pulp before serving.