Pineapple Basil Kombucha
Looking for a fun new flavor for your homemade kombucha? This Pineapple Basil Kombucha is delightfully tropical with an herby twist!
Prep Time 3 days
Total Time 3 days
Servings 8 cups
Puree: Use a handheld immersion blender or countertop blender to puree pineapple and basil until smooth (if needed, add a splash of kombucha to get things moving). Bottle: Transfer kombucha into fermentation bottles**, leaving about 3 inches empty at the top. Evenly distribute pineapple mixture 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.
- *To make plain pineapple kombucha, add ¼ cup of chopped pineapple to 4 cups kombucha, tightly seal, and let ferment as described above.
- *Not a fan of pineapple? Blackberries and strawberries also work well with basil and can be substituted 1:1 for the pineapple.
- **If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
Serving: 1g | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g