Strawberries, fresh and sweet, lend a light fruitiness to kombucha. Strawberry-flavored kombucha is available commercially and is usually made with a strawberry puree of some sort. This strawberry kombucha, on the other hand, is made with a handful of fresh, plump berries.


  • 4-6 medium strawberries
  • 1/2 tsp. sugar, maple syrup, or honey, optional
  • Enough kombucha to fill a 16-ounce vessel


  • Add the strawberries to a 16-ounce vessel.
  • Fill with kombucha, leaving about 1/2 inch of headspace.
  • Cap tightly and culture 3-7 days or until kombucha is carbonated to your liking.
  • Move bottles to refrigerator.
  • When ready to drink, open carefully to avoid spilling the bubbly kombucha over the top of the bottle.
  • Strain the strawberries out when serving, if desired.