Lemon strawberry kombucha is delightfully flavorful and tangy. Like all kombucha recipes, lemon strawberry kombucha is an easy and tasty way to add extra probiotics to your diet. While you can buy kombucha at the store, making your own is a fantastic way to save money without much effort on your part.
I use Meyer lemons in this recipe because we have a Meyer lemon tree in our backyard. I’m sure that you could substitute a Eureka lemon, although the resulting flavor may be a bit different. I’d encourage you to experiment to see what you like!
- 1/2 gallon fermented kombucha
- 1/2 Meyer lemon, visible seeds removed
- 2 medium strawberries, fresh or frozen
- First, make a batch of unflavored kombucha according to the directions in my how to make kombucha post post. Depending on how sour you want your kombucha to be, this may take anywhere from 7 days to a few weeks.
- When your kombucha is finished fermenting, fill a half gallon jar with kombucha. Take your lemon half and squeeze it into your kombucha. I usually do this by hand, but you can use a reamer if you want. Add the lemon half to your jar. Add your two strawberries, then cap tightly and store at room temperature.
- The lemon and strawberries will start infusing into the kombucha immediately, but it may take a day or more before they've sufficiently flavored the kombucha. You can either remove the fruit after a few days or leave them in until you're done drinking your kombucha. (I usually leave them in, and have yet to have any issues with them going bad.)
- Enjoy your delicious lemon strawberry kombucha! You can store it at room temperature or in the fridge. If you leave it out at room temperature, just know that it will continue to ferment and become more sour as time passes. We drink it quickly enough that this is rarely an issue in my house, but occasionally I do end up tossing the end of a bottle because it's become too tart for my tastes.
- You should also know that eventually a new SCOBY may start growing in your finished kombucha. This is not a problem; just discard it when you're done with the bottle, or earlier if it gets in your way. Don't use it to start a new batch of kombucha--you only want to use SCOBYs from unflavored kombucha.
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