Strawberry watermelon kombucha is just the thing we all need to help savor these cooler, late-summer days. This is an amazing recipe that makes for a sweet, crisp, and super-fizzy refreshing end product. This recipe can be fermented longer for those of us who like a tart kombucha, or placed in the fridge after just a day or two to keep it nice and sweet.
A Fizzy Kombucha Recipe
Strawberry watermelon kombucha brings the FIZZ! Strawberry and watermelon are two of my favorites for creating lots of fizz, and this recipe is certainly no exception. I would recommend burping daily with caution as long as you are finding you have excess carbonation to release each time. After burping mine multiple times daily–temperatures were high and the fizz was relentless—I still ended up with so much fizz that my kombucha was almost frothy! If you love fizz and carbonation, this is definitely the recipe for you!
If you are concerned about an explosion, I would recommend placing your bottles inside an empty cooler during second fermentation. If worst comes to worst, your bottles would be contained and clean-up would be much easier! Having said that, I have never dealt with a full-on explosion after thousands of brews, so this is just a precautionary measure 🙂
Sweet or Tart: Take Your Pick!
Strawberry watermelon kombucha is another recipe that could easily become a family favorite; if you don’t let it ferment for too long, it will stay nice and sweet for kids and those with a sweet tooth. If you like a tart kombucha, simply let it ferment for at least 3 days. That extra sweetness will turn into even more fizz and flavor! Personally, I prefer it this way. It almost has a dry champagne-like feel to it!
Primary Fermentation + Airtight Glass Bottles
FYI, this is a second fermentation kombucha recipe. That means you need to have kombucha that has already completed the initial fermentation process on hand. Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part! If you don’t know where to begin with brewing kombucha, no worries! We offer a Kombucha Starter Kit with everything you need to brew your first batch! It also comes with very straightforward instructions.
This recipe also requires airtight glass bottles. These are a staple for kombucha home brewers. I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall!
Scale to Your Batch
This recipe is written out for a single 16 oz bottle. If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe. We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards. Do whatever is easiest for you!
Strawberry Watermelon Kombucha
Strawberry Watermelon kombucha is an amazing way to welcome late Spring weather or savor summer's end. This recipe creates an incredible amount of carbonation, can be made sweet or tart, and is simple as can be. Enjoy!
Ingredients
- 4 Strawberries medium-size
- 2 tbsp Watermelon juice can use puree or sliced watermelon instead- if so, add enough to fill approx. 1/4 cup between strawberries & watermelon
- 12-14 ounces Fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace
Instructions
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Slice strawberries in small pieces and place in bottle
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Use funnel to add watermelon juice OR add watermelon slices to bottle
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Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
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Seal bottle and move gently to combine ingredients
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Allow kombucha to ferment in a dark, warm space for 2-3 days*. Then, begin tasting daily.
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Once kombucha meets your flavor preferences, refrigerate it and enjoy!**
Recipe Notes
*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis. If there isn’t much pressure to be released after 24 hours, try every other day.
Start with 2 days if you want a sweet kombucha, and 3 days if you would prefer it on the tart side.
**You may strain fruit pieces out of kombucha prior to drinking if preferred. It is fine (and delicious/nutritious) to eat them as well!
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Have any questions or comments? We would love to hear from you– feel free to comment below. Enjoy! 🙂
