All this kombucha experimenting has become something of a hobby. This recipe I’m sharing today kinda brings much of the tweaks together – how to make a fructose-free kombucha (using rice malt syrup), and how to pimp things up a treat, using the right quantities of essences and fruits.

Strawberry Shortcake Kombucha, recipe below
Strawberry and Vanilla Kombucha, recipe below

This combo really does work amazingly well. The strawberries will lose their colour a little, but feel free to eat them – they’re lovely and fizzy and, of course, contain very little sweetness.

Strawberry and Vanilla Kombucha

  • 3 cups plain kombucha
  • 5-6 whole strawberries (fresh or frozen)
  • ¼ teaspoon vanilla extract (not essence)

After removing the SCOBY from your plain kombucha, pour into a mason jar. Add the other ingredients, leaving 2cm room at the top, screw on the lid (this second ferment must be done sealed), and let sit at room temperature for 3-4 days depending on how warm your kitchen is. I like to keep the strawberries in there, but you can choose to strain after 1-2 days and then pour into a 750ml bottle (again, leaving 2-3cm of air at the top, and seal with a lid/cap) for the remaining 2 days before placing in the fridge.  Also, you may wish to use a plastic bottle for this so you can test how fizzy it’s getting with a gentle squeeze.

Any combos you’ve been playing with? Do share…

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