Strawberry kombucha is a classic flavor made with a second fermentation process. It has bubbly probiotic goodness and a sweet and sour flavor. This recipe will make about eight 16oz bottles.
Put the strawberries into a 9x13 dish and sprinkle the sugar and the lemon zest evenly over the tops of the strawberries.
Pour the water and the lemon juice over the strawberries and stir everything together.
Cover the mixture and allow the strawberries to thaw in the dish on the countertop before placing the 9x13 dish into the refrigerator.
Leave the mixture in the refrigerator for several hours or overnight.
After the strawberries are marinated, blend them into a puree. Place the strawberries in a blender along with the juices and blend until you have a nice puree with a smooth consistency. Depending on the size of your blender, you may have to break this step up into 2-3 batches.
This mixture can be used right away or stored in jars in the refrigerator for up to 3 days. Any extra puree can be frozen for later use if desired.
Strawberry Kombucha Second Ferment
Pour the fermented kombucha into swing-top bottles or any bottle with a tight-fitting lid to halfway full (about 1 cup per bottle).
Add the strawberry puree to each bottle, leaving about an inch of headspace at the top of the bottle
Seal the bottles tightly and store them at room temperature, out of direct sunlight. Depending on the ambient temperature, the 2nd fermentation process can take 2-14 days (warmer temperatures will ferment faster).
Test the bottles for fizziness every day or two by opening a bottle. The bottles can also be “burped” periodically to release any built-up pressure if needed.
Chill the bottles in the refrigerator before serving.
Notes
Fresh strawberries can be used instead of frozen
The ratio of kombucha to strawberry puree in the bottles can be adjusted to your liking. Half and half is a good place to start, but if you want more kombucha and less strawberry puree in each bottle, that will work, too.
If you prefer, the bottles can go right into the refrigerator for the 2nd fermentation, but this will slow down fermentation.
Be sure to mark the date you bottled it so that you can keep track of how long it’s been. This will help prevent bottle explosions due to built-up pressure.