STRAWBERRY BASIL BALSAMIC KOMBUCHA
This Strawberry Basil Balsamic Kombucha is an elegant fusion of sweet, tangy and herbaceous flavours that invigorate the senses and nurture gut health. Fresh strawberries bring a gentle fruity note and natural antioxidants, while a small basil leaf offers aromatic depth. A touch of balsamic vinegar adds a surprising richness, balancing the drink’s acidity with a sophisticated twist. This infusion is ideal for those looking to elevate their kombucha experience with something unexpected yet refreshing. It’s quick to prepare, requiring no special equipment or cooking, making it perfect for busy schedules or leisurely afternoons. Kombucha provides gut-friendly probiotics and natural fizz, while the fresh ingredients enhance its flavour profile. Whether enjoyed on a summer terrace or paired with a light meal, this kombucha variation is a bold yet balanced choice that celebrates the harmony of fruit, herbs and fermentation.
RECIPE CATEGORY
Juice
SERVING SIZE
1
CUISINE
Californian
PREPARATION/TECHNIQUES
5 ingredients or less, No-Cook
OCCASION/HOLIDAY
Summer, Picnic, Party, Cocktail Party, Spring, Graduation
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Quick & Easy, Healthy, Alcohol–Free Drinks, Raw, Vegetarian, Low Fat, Wheat / Gluten-Free
DISH TYPE
Iced Tea
INGREDIENTS
There are the following ingredients for Strawberry Basil Balsamic Kombucha:
- 200 ml plain kombucha
- 2 strawberries, sliced
- 1 small basil leaf
- 1/8 teaspoon balsamic vinegar
FULL NUTRITIONAL INFORMATION
- Calories: 35 kcal
- Fat: 0.1 g
- Carbohydrate: 8.2 g
- Sugar: 3.1 g
- Sodium: 9 mg
- Fiber: 0.5 g
- Protein: 0.2 g
- Calcium: 5.1 mg
- Iron: 0.1 mg
- Potassium: 43 mg
PREPARATION
These steps are followed for the preparation of Strawberry Basil Balsamic Kombucha:
- Slice The Strawberries: Rinse and slice the strawberries into thin rounds.
- To Release The Aroma: Lightly bruise the basil leaf by pressing it between your fingers to release the aroma.
- Place IT Into Jar: Place the strawberries and basil into a glass or jar.
- Add Balsamic Vinegar: Add the balsamic vinegar over the fruit and herbs.
- To Preserve The Natural Fizz: Slowly pour in the chilled plain kombucha to preserve the natural fizz.
- Mix All The Ingredients: Stir gently to combine all flavours, being careful not to agitate the bubbles.
- Let It Rest: Let it rest at room temperature for 10 to 15 minutes or chill in the fridge for 1 to 2 hours.
- Enjoy It With Fruit Pieces: Strain before serving if preferred or enjoy with fruit pieces for texture.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
- Use Ripe Strawberries: Choose ripe and aromatic strawberries for maximum flavour.
- Chill Kombucha in Advance: Starting with cold kombucha preserves its fizz and freshness.
- Balance the Vinegar: Stick to the recommended 1/8 tsp to avoid overpowering acidity.
- Bruise the Basil Leaf: Gently press the leaf to activate its essential oils without tearing it.
- Serve in Clear Glass: Highlight the beautiful colour layers for an eye-catching presentation.
VARIATIONS
- Add Crushed Black Pepper: A pinch adds unexpected warmth and complexity.
- Include Lemon Zest: Enhances brightness and boosts vitamin C content.
- Swap Basil for Mint: This creates a cooler and more refreshing take on this kombucha.
- Use Flavoured Kombucha: Try a hibiscus or green tea kombucha base for added nuance.
- Add a Slice of Cucumber: Offers spa-like freshness and complements the balsamic note.
PREPPING AND STORAGE
- Refrigerate Immediately: Store in a sealed glass container for up to 24 hours.
- Consume Within 6 To 8 Hours: Best enjoyed fresh for optimal fizz and herbal brightness.
- Avoid Freezing: Freezing kombucha may kill probiotics and alter texture.
- Strain if Prepping Ahead: Remove fruit and basil after a few hours to prevent overpowering or bitterness.
- Store Away from Heat: Maintain flavour and probiotic potency by keeping kombucha chilled and away from direct sunlight.