We're super excited to share this recipe for Strawberry Basil Kombucha as a special preview of our new book, The FarmSteady Guide to Kombucha. This kombucha is light, delicate, and supremely refreshing. Pairing strawberries and basil together is always a delightful combination, especially when muddled into cocktails, lemonade, and, of course, kombucha.
The addition of basil in this recipe lends a hint of complexity, while lemon peel brightens the whole thing up. The result is a delicious summer sipper, perfect for cooling off with on a hot day.
For this recipe, you'll need a batch of kombucha that has already been fermenting for 7 days. If you're new to making your own kombucha, our Green Tea Kombucha recipe will teach you how to get started. And our Kombucha Making Kit contains everything you need to dive right in.
How to make strawberry basil kombucha
In addition to your already-fermented kombucha, you'll just need 3 simple ingredients for this recipe: strawberries, basil, and a lemon. This recipe calls for 8 strawberries, which you can prepare by removing the stems and cutting into quarters.
Add your quartered strawberries to a clean half-gallon fermentation jar. Peel 1/2 of the lemon and add that in too. Grab 6 basil leaves, tear them into slightly smaller pieces, and pop those in as well. Muddle these ingredients together until the strawberries and basil are a little bruised.
Pour in your already-fermented kombucha, cover with a cloth, and secure with a rubber band. Let everything ferment together at room temperature for 2 days. Giving the fruit a chance to ferment too adds a more nuanced flavor to the finished kombucha.
After fermentation, strain out all of the solids (strawberries, basil, and lemon peel) and any SCOBYs that may have formed. If you prefer your kombucha still, it's ready to drink! Go ahead and store it in the fridge.
If you want your kombucha to be lightly fizzed, bottle it (we use swing-top bottles), leaving 1" of headspace, and let the bottles sit at room temperature for 2 more days. For an extra bubbly brew, add 1 tablespoon of sugar per 16-ounce bottle before filling, and let sit for 2-3 days at room temperature before moving to the fridge.
New to making kombucha?
Check out our Kombucha Making Kit for everything you need to get started easily brewing your own kombucha at home. And for endless recipes, inspiration, and helpful tips, pick up a copy of The FarmSteady Guide to Kombucha. We also have more great kombucha recipes on our YouTube channel, including How to Make Concord Grape Kombucha and How to Make Hibiscus Kombucha.
Equipment
Ingredients
- 1 batch finished kombucha
- 8 strawberries, leaves removed
- 6 basil leaves, torn
- peel of ½ lemon
Directions
In a clean half-gallon fermentation jar, muddle strawberries, basil and lemon peel.
Pour in finished kombucha and cover with your cloth and rubber band. Let ferment at room temperature for 2 days.
Strain out all solids and any SCOBYs that may have formed.
Fill bottles with kombucha, leaving 1” of headspace.
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