Strawberry Basil Kombucha

Name: Strawberry Basil Kombucha
Yield: Makes makes three 34 ounce bottles
Ingredients: 1¼ cups Strawberries, halved; 1½ ounces Basil, chopped; 1/3 cup Sugar; 1/3 cup Water; 15 cups home brewed kombucha from The Kombucha Shop Kit; 3 34-ounce swing top bottles (or equivalent)

By Vicky | Things I Made Today

July 1, 2015

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Strawberry Basil Kombucha — Photo by Vicky | Things I Made Today

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Author Notes: A sweet and seasonal addition to homemade, tangy kombucha. —Vicky | Things I Made Today

Makes: makes three 34 ounce bottles

1¼ cups Strawberries, halved
1½ ounces Basil, chopped
1/3 cup Sugar
1/3 cup Water
15 cups home brewed kombucha from The Kombucha Shop Kit
3 34-ounce swing top bottles (or equivalent)

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.
Transfer strawberry mixture to food processor or blender and puree until smooth. Let cool completely.
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.
Store bottles in a dark and cool place for 2-4 days, then transfer to fridge. Strain strawberry pulp before serving.