This classic Strawberry Kombucha flavor is easy to brew and perfect for flavoring your homemade kombucha!
In my quest to make all the kombucha flavors on the planet, we’re coming at ya today with a classic, simply strawberry! Playing around with herbs and spices in kombucha is fun and all, but sometimes you just need to kick it back to the basics. Fruit + kombucha + fermentation magic.
But if I’m being honest, the real reason I made this batch of Strawberry Kombucha was so that I could create something even more magical from it…a kombucha ice cream float *mic drop* .
I saw the concept at a food truck a while back and have been obsessed with the idea since. Creamy sweet ice cream combined with a tingly tart kombucha. Match made in heaven friends.
Recipe for the Kombucha Float here, but first, let’s make a fruity Strawberry Kombucha!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like strawberries!) and bottling it.
In order to make this Strawberry Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.
Ingredients to make Strawberry Kombucha
- Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Strawberries: You can use fresh or frozen strawberries to make kombucha! Just be sure to thaw frozen fruit before adding it to your kombucha.
How to make Strawberry Kombucha
Making your own flavored kombucha with strawberries is super easy. The process goes something like this:
- Puree the strawberries: The more surface area of the fruit that is exposed to the tea, the more flavor and fizz you’ll have in the end! If you’re in a pinch for time, you can also finely dice the strawberries and add them to the kombucha.
- Bottle: Transfer kombucha from a first fermentation to fermentation bottles and add strawberry puree.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Strain out strawberry fibers (optional), then chill in the fridge before serving.
Variations of strawberry kombucha
While simply strawberry is a delicious flavor on its own, there are some fun ingredients you can add in to change this recipe up!
- Add herbs: Basil works beautifully with strawberry in kombucha! Try adding 1/4 cup of loosely packed basil to the strawberries and pureeing it all together.
- Add or use other berries: Raspberries or blackberries make tasty editions! You can either substitute half of the strawberries for these other berries, or simply cut out the strawberries all together. (For blueberries, I’ve found it’s best to cook them down first. Read more here on Blueberry Kombucha).
- Add ginger: Ginger and kombucha are a match made in heaven. Make a simple strawberry ginger kombucha by throwing in a few pieces of sliced ginger when you go to bottle.
Ingredients
- ½ gallon kombucha from a first fermentation this is not storebought kombucha, 1.9 L
- ½ cup halved strawberries
Instructions
- Puree: Use a handheld immersion blender or countertop blender to puree strawberries until smooth (if needed, add a splash of kombucha to get things moving). Alternatively, you can finely dice the strawberries and add them to the kombucha.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Evenly distribute strawberry puree into each bottle. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Strain the kombucha to remove debris (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Tips & Tricks
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Lenora says
you have a typo – regarding adding ginger to kombucha. Just FYI. Otherwise recipe of great!
Sarah says
Thanks for letting me know! 😀 Happy brewing!
jasmine says
How would I add kiwi juice to this recipe? Just a hint.
Sarah says
I’d probably just throw in 1 pureed kiwi! 😀
Luci Rich says
When you buy a store bought kombucha is doesn’t have any second scoby Growing like mine do. I wonder what they do differently.
Sarah Bond says
They probably strain it before bottling! And the refrigeration and lack of air (via sealing) usually slow the process.
Rondi says
Hi, I love your recipes and have been making Kombucha since summer of 2020. I live in Denver, Colorado, a cool climate. Recently my first Kombucha batch is only taking 2-3 days before i need to bottle it. Sometimes that is just too quick for me.
Is there something that happens with the SCOBY that makes this process go faster? like the older the SCOBY gets the faster the process?
Sarah Bond says
Oh hi from the Highlands of Denver! Small world 🙂 Sometimes as your brew gets a bit older the balance of yeast and bacteria can get a little off, making it brew faster and turn vinegary more quickly. I wrote an article for troubleshooting this problem here.