Strawberry Basil Kombucha
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.
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Fruit|Booze-Free Drinks
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