Strawberry Basil Kombucha

By • July 1, 2015 0 Comments

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

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Makes makes three 34 ounce bottles

  • cups Strawberries, halved
  • 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)
  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.
  2. Transfer strawberry mixture to food processor or blender and puree until smooth. Let cool completely.
  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.
  4. 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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