Fresh Strawberry Basil Kombucha Recipe Easy Homemade Healthy Boost
A refreshing and nourishing homemade kombucha infused with fresh strawberries and basil, offering a perfect balance of tangy, sweet, and herbal flavors with a gentle fizz.
- Prep Time: 15 minutes
- Cook Time: 7-13 days
- Total Time: 7-13 days 15 minutes
- Yield: Approximately 1 gallon (about 16 servings of 8 oz each) 1x
- Category: Beverage
- Cuisine: Fermented Drink
Ingredients
- 4 cups (950 ml) filtered water (chlorine-free for best fermentation)
- 4–5 black or green tea bags
- ½ cup (100 g) granulated sugar
- 1 SCOBY with 1 cup (240 ml) starter kombucha
- 1 cup (150 g) fresh strawberries, hulled and sliced
- 10–12 fresh basil leaves, gently torn
Instructions
- Boil 4 cups (950 ml) of filtered water. Remove from heat and steep 4-5 tea bags for 10 minutes.
- Remove the tea bags and stir in ½ cup (100 g) sugar until fully dissolved.
- Let the sweetened tea come to room temperature (about 1-2 hours).
- Pour the cooled tea into a 1-gallon glass jar. Add 1 cup (240 ml) starter kombucha and gently place the SCOBY on top.
- Cover the jar with a breathable cloth secured with a rubber band. Store in a warm, dark spot between 70-80°F (21-27°C). Let it ferment for 7-10 days.
- Hull and slice 1 cup (150 g) fresh strawberries and gently tear 10-12 basil leaves for secondary fermentation.
- After primary fermentation, gently remove the SCOBY and set it aside in a clean bowl with some kombucha.
- Pour the kombucha through a fine mesh strainer into a large mixing bowl or pitcher to remove any yeast strands or sediment.
- Divide the kombucha into clean glass bottles, adding sliced strawberries and torn basil leaves to each. Leave about 1-2 inches of headspace for carbonation.
- Seal bottles tightly and leave at room temperature for 2-3 days to carbonate and infuse flavors. Burp the bottles daily to release excess pressure.
- Refrigerate once bubbly and fragrant. Serve chilled, strained or with fruit pieces for texture.
Notes
[‘Keep kombucha between 70-80°F (21-27°C) for optimal fermentation.’, ‘Patience is key; do not rush fermentation to ensure good fizz and flavor.’, ‘Use plain white sugar to feed the SCOBY; avoid artificial sweeteners.’, ‘Always keep equipment clean and avoid metal contact with kombucha.’, ‘Burp bottles daily during secondary fermentation to prevent explosions.’, ‘Fresh basil is preferred for infusion; mint can be used as a substitute.’, ‘Frozen strawberries can be used but may alter flavor and liquid content.’, ‘Store finished kombucha in the fridge for up to 2 weeks; avoid freezing.’, ‘Reheat gently if desired, but avoid high heat to preserve probiotics.’]
Nutrition
- Serving Size: 8 ounces (240 ml)
- Calories: 3050
- Sugar: 710
- Sodium: 5
- Carbohydrates: 712
- Fiber: 0.5
Keywords: kombucha, strawberry kombucha, basil kombucha, homemade kombucha, fermented drink, healthy beverage, probiotic drink, summer drink