Strawberry Basil Kombucha
Our Strawberry Basil Kombucha is delicious, nutritious, and as refreshing as it gets! The sweet strawberries are perfectly complemented by the crisp, fresh flavor of the basil leaves. To sweeten the pot, this recipe only takes about 10 minutes! Despite its simplicity, this Strawberry Basil Kombucha recipe delivers on flavor and is sure to become a quick favorite.
Ingredients
- 12 oz Plain Kombucha Kombucha must have completed primary fermentation
- 3-4 Large Strawberries
- 3 Basil Leaves, Large & Fresh
Instructions
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Wash strawberries and cut off the stems/leaves
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Wash Basil Leaves
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Add strawberries & basil to blender or food processor*, puree until smooth
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Place funnel inside of an empty 16 oz flip-top bottle. Pour puree into the bottle
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Use kombucha to rinse remaining puree out of your blender or food processor (you can even run it for a few seconds with about a quarter cup of kombucha in the blender). Pour the kombucha/puree combination into the same flip-top bottle afterwards
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Add kombucha to fill the bottle, leaving approx. 1 inch of headspace at the top of the bottle
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Seal the kombucha bottle and allow it to sit at room temperature in a dark area for 1-5 days**, "burping" the bottle or releasing built up carbonation each day. Taste daily when burping.
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Refrigerate and enjoy once flavor meets your preferences! Garnish with an extra basil leaf if desired!
Recipe Notes
*I use a single-serve Ninja blender cup. I also multiply the recipe and blend ingredients for all bottles we are filling at once.
**With the ingredients pureed, this tends to ferment faster. It is usually perfect for my taste after 2-3 days.