Description
A fizzy, fruity homemade kombucha infused with fresh strawberries. This refreshing probiotic drink is tangy, lightly sweet, and perfect for a healthy treat.
Ingredients
Scale
- 7 cups filtered water
- 2 black or green tea bags
- 1/2 cup granulated sugar
- 1 cup unflavored kombucha (with live cultures)
- 1 SCOBY disk
- 1 cup strawberries, hulled and sliced
Instructions
- Clean all tools and bottles with hot soapy water, then rinse well.
- Brew 2 tea bags in 2 cups boiling water. Stir in sugar until dissolved and let cool.
- Pour cooled tea into a glass jar, add 5 more cups of filtered water and the unflavored kombucha. Gently place the SCOBY on top.
- Cover the jar with a cloth or coffee filter and secure with a rubber band. Ferment at room temperature, out of sunlight, for 7 to 10 days.
- Once the kombucha tastes tangy, remove the SCOBY and reserve it for future use.
- Add sliced strawberries to clean bottles and pour the kombucha over them, leaving 1 inch of headspace.
- Seal bottles tightly and ferment at room temperature for 2 to 4 days, burping them daily to release pressure.
- Refrigerate the bottles to stop fermentation. Strain before serving if desired.
Notes
- Use organic strawberries for better flavor and fewer chemicals.
- Bottle tightly but burp daily to avoid pressure buildup.
- A small piece of ginger adds extra zing and helps carbonation.
- Label bottles with dates to track fermentation time.