Strawberry Basil Kombucha Recipe D.I.Y.

Strawberry Basil Kombucha Recipe

Hay Guys and Gals, are you Looking for an awesome Strawberry Basil Kombucha Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Strawberry Basil Kombucha Recipe in the world.

Ingredients

• 1-2/3 gallons homemade kombucha (pre-made Scoby needed)
• 2 cups heaping ripe strawberries chopped
• ½ cup sugar
• ½ cup water
• 2 ounces fresh basil chopped (1 cup)

Directions

Place the strawberries, sugar, water and basil into a saucepan and bring to a full boil.

Then reduce heat and simmer for 10 minutes. Remove from heat, mash the strawberries with a fork and allow mixture to cool to room temperature.

Place into your aging with all the ingredients into jar close and place in a warm dark place for fermentation.

After 4 days,

Strain the liquid through a cheesecloth squeezing the pulp gently. It helps to moisten the cheesecloth first so the liquid permeates more smoothly. Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice. (you can use a coffee strainer to)

Next bottle and refrigerate the bottles so they may be chilled before drinking.

When ready to drink, point the bottle away from your face and carefully open, as gasses will have been built and the kombucha will be fizzy.

Congratulations, You Have Completed Making this Awesome Strawberry Basil Kombucha Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

• Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
• Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

• YelloVodka.com

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From Our Sister Blog Terebelo.com

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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