Strawberries and basil sound like a combination a chef made up to win a TV show. Then you try it and realise they were right all along, which is annoying, because now you have to admit a man in a white hat was right.
The basil doesn't make it taste like pesto, I promise. It just makes the strawberry taste more like strawberry. It's Wimbledon in a bottle, minus the queue and the bloke in front of you with a giant hat.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: about 2 days
Skill level: beginner. Balancing a strawberry on your head is advanced level.
What you need
Strawberries and basil. A couple so good together they should have their own reality show.
- About 850ml of finished plain kombucha from your first ferment
- 100g of ripe strawberries, hulled and chopped small
- 4 to 6 fresh basil leaves
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Chop or lightly mash the strawberries. Small pieces fit through the bottle neck and give up their flavour faster. Whole strawberries in a bottle neck is a game of Tetris you will lose.
- Tear the basil leaves and split everything between the two bottles.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for about 2 days.
- Burp once a day over the sink.
- Fridge it when it's fizzy enough, then strain to serve.
Kev's tips
Use the ugly strawberries. Soft, slightly squashed ones are full of flavour. Save the pretty ones for the top of your glass. It's what's inside that counts. I tell myself this every morning.
Don't overdo the basil. Four to six leaves is plenty. You want a whisper, not a lecture.
Swap the basil for mint if that's what's growing in the garden. Also delicious. And mint will take over your garden anyway, so you may as well use it.
What it tastes like
Juicy, ripe strawberry with a soft, peppery herb note in the background. Light, fizzy and very easy to drink in the sunshine. Both days of it.
Serve it ice cold with a strawberry on the rim. Feel smug. You've earned it.
Can't be bothered?
That's what we're here for. Put the chopping board down.
There's loads more to try in our fruity kombucha collection.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Still in a berry mood? Try my raspberry and lemon kombucha, or go green and fresh with pineapple and mint.
