We know strawberry and basil are not everyone’s go to flavor combination, but believe it or not, strawberry and basil make a mind-blowing pair as Kombucha flavoring. Strawberries have a sweet taste that is well complemented by the fragrant fresh flavor of basil leaves. This makes the final Kombucha product tasting fresh, tangy, and definitely delectable.
In this strawberry basil Kombucha recipe, we walk you through all the necessary steps you need to achieve the best tasting flavored Kombucha. This recipe is also made easy for you so you can enjoy your strawberry basil Kombucha anytime you want right at the comfort of your home.
Table of Contents
Health Benefits
Strawberry
Strawberry is a universally loved fruit that contains vitamin C, fiber, antioxidants, potassium, and manganese. It is a sodium-free, fat-free, cholesterol-free, and low-calorie food that can be enjoyed by both children and adults. It is known to protect against heart diseases, increase good cholesterol, lower blood pressure, and provide defense against cancer. Furthermore, it can help regulate blood sugar and effectively regulate blood pressure.
Basil
Basil is a nutrition packed herb that is commonly used in cooking. It contains various kinds of vitamins, minerals, antioxidants, and essential oils that give basil its impressive health benefits. Incorporating basil into your diet can help reduce oxidative stress, regulate blood sugar level, and prevent diseases like heart disease and cancer. It is also known to boost mental health, reduce inflammation, as well as protect the body against infections with its antibacterial properties.
How To Make Strawberry Basil Kombucha
This strawberry basil Kombucha recipe requires strawberry, basil, and Kombucha that has finished first fermentation.
Kombucha mainly undergoes two fermentation processes namely first fermentation (F1) and second fermentation (F2). The first fermentation of Kombucha is for making the Kombucha liquid. During this fermentation process, the sweet tea is converted to Kombucha with the Kombucha culture or SCOBY. After the first fermentation, the second fermentation follows. During the second fermentation, the Kombucha is transferred to bottles for flavoring and carbonation. If it’s your first time doing a second fermentation, feel free to check our complete guide here.
Strawberry Basil Kombucha Recipe
Equipment
- 1 Homebrewing kit This is for 1st fermentation
- 1 Heating mat This is for 1st fermentation
- 1 Boochsleeve This is for 1st fermentation
- 1 Bottlebrush kit To clean your bottles
- 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
- 1 Funnel For the 2nd fermentation process
- 1 Mesh strain colander For the 2nd fermentation process
- 1 PBW cleaner To clean your bottles
- 1 Blender
Ingredients
- 1 gal Kombucha
- 1 cup Strawberries ($1.37 to $1.5 per lb)
- 1/2 cup Fresh basil leaves ($1.99 per 0.5 oz.)
Instructions
- Clean your bottlesDilute your PBW cleaner and scrub your bottles using your bottlebrush kit. After cleaning, rinse, and dry your bottles thoroughly before addingany of your ingredients.
- Prepare your ingredients Wash your strawberries and basil thoroughly. Add strawberries andbasil to a blender or food processor and puree until smooth. If you plan to usefrozen strawberries, thaw them first before adding them to the blender. Divideyour puree into six portions.
- Add the strawberry basil puree into the bottleAdd one portion of the pureed strawberry and basil for eachbottle. Feel free to add or lessen the amount of flavorings in your bottledepending on your preferred taste.
- Fill your bottle with Kombucha liquid Place the funnel on the mouth of your bottle and pour in yourKombucha liquid slowly. You may filter the excess yeast of your Kombucha with amesh strain colander before pouring in your Kombucha to the bottles. Leaveabout ½ to 1 inch of headspace on your bottles for good carbonationbuildup. Slightly shake your bottle to mix the ingredients.
- Ferment Shut your bottles to prevent the carbon dioxide from escaping.Allow your Kombucha to ferment under room temperature that is between 60℉ to 85℉. Ferment for 3 to 14 days depending on thecarbonation and your preferred taste. If the temperature in your fermentationstation is cooler than your desired temperature, you may use a heatingmat.
- Store your finished Kombucha in therefrigerator If you think that your bottled Kombucha ferment has alreadyreached your preferred balance of sweet and tart, move and keep them in therefrigerator. The cold temperature will inhibit the fermentation process andpreserve your desired Kombucha flavor.
- Serve and enjoy Bottled Kombuchas tend to have floating residues. If you feeluncomfortable drinking these residues, you may strain them beforeserving.
How to level up the taste
Apart from blending your strawberries and basil leaves, you can opt to chop them and cook them in a small saucepan together with sugar and a little amount of water. Cook your mixture until the sugar has completely dissolved and the strawberries have broken down. The added sugar in your cooked flavoring will encourage yeast activity and give your Kombucha a stronger taste.
You may also serve finished strawberry basil Kombucha with some honey if you prefer drinking sweet Kombucha. If you like adult drinks, you can add some white rum or vodka to your strawberry basil Kombucha to make a strawberry basil Kombucha mojito.
Why Did My SCOBY Does Kombucha Expire?
Featured Product
The Brew Dr. Kombucha Strawberry Basil Kombucha boasts of its pleasant balance of tart and sweetness. It combines strawberries with sencha green tea and two types of basil. It is organic and certainly good for your gut.
The Life Booch Kombucha Strawberry Basil claims to be handcrafted in small batches. It is raw and unfiltered and offers a sparkling taste that makes the drinking experience more enjoyable.
Morning Light Kombucha offers Strawberry Basil Kombucha that is made with locally and ethically sourced strawberries and basil. It is made with organic ingredients and guaranteed farm fresh.
