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    Home » Recipes » Kombucha

    Modified: Mar 25, 2024 · Published: Apr 23, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Strawberry Hibiscus Kombucha

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    This fizzy Strawberry Hibiscus Kombucha is sweet, tart, and refreshing. It's the perfect thirst quencher!

    Strawberry Hibiscus Kombucha in two glasses close up.

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    Strawberries and hibiscus kombucha complement each other nicely in this homemade kombucha recipe. You can mix it in a cocktail or drink it as is.

    Some other hibiscus kombucha recipes I've made are Raspberry Hibiscus Kombucha and Blueberry Hibiscus Kombucha.

    I've also made a Hibiscus tea Recipe (Agua de Jamaica).

    Did you know that you can eat the scoby? After you make a few batches of kombucha, you're going to have multiple scobys. What better way to use them than in food!

    Ginger Kombucha Scoby Candy, Kombucha Scoby Strawberry Fruit Roll-Ups, and Kombucha Scoby Ceviche are a few ways you can use those extra scobys. I also like to chop the scoby up and put it in my morning smoothie.

    Jump to:
    • ❤️ Why You'll Love It
    • Two Types of Fermentation
    • What Makes Kombucha Fizzy?
    • 🧾 Ingredients
    • 🥣 Supplies
    • 🔪 Instructions
    • Should I Burp My Second Ferment Kombucha?
    • How Long Does It Take To Get Fizzy Kombucha?
    • 💭 Tips
    • 🥃 Other Kombucha Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is sweet, tart, and fruity.
    • Made with fresh or frozen strawberries, it can be made any time of the year.
    • It's cheaper than store-bought kombucha.

    Two Types of Fermentation

    The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.

    For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.

    You can ferment the flavored kombucha for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.

    Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.

    What Makes Kombucha Fizzy?

    The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.

    🧾 Ingredients

    Strawberry hibiscus kombucha ingredients on a cutting board with labels.
    • Homemade hibiscus kombucha: You'll need freshly made hibiscus kombucha that has not been refrigerated yet.
    • Strawberries: You can use fresh or frozen strawberries.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    🥣 Supplies

    • Funnel
    • 4 (25 ounce) bottles with flip-top lids
    • Measuring cup

    🔪 Instructions

    Chopped strawberries being poured into a funnel into a bottle.

    Step 1: Smush ½ cup fresh or frozen strawberries into each bottle.

    Hibiscus kombucha being poured into a funnel into a bottle.

    Step 2: Pour your freshly fermented hibiscus kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

    Flip-top bottle being popped open.

    Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.

    The video below is for homemade kombucha with black tea, but the process is the same:

    Should I Burp My Second Ferment Kombucha?

    Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

    How Long Does It Take To Get Fizzy Kombucha?

    It can take anywhere from 1-14 days. It depends on a few things.

    1. It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
    2. It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.

    💭 Tips

    • Strain the strawberries out after fermenting, if desired.
    • You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
    • Refrigerate after the kombucha is done fermenting.
    Strawberry Hibiscus Kombucha in two wine glasses.

    5 Secrets To Making Kombucha

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🥃 Other Kombucha Recipes

    • Raspberry Hibiscus Kombucha
      Raspberry Hibiscus Kombucha
    • Beet Kombucha
      Beet Kombucha
    • Pomegranate Kombucha in two glasses.
      Pomegranate Kombucha
    • Cara Cara Orange Kombucha
      Cara Cara Orange Kombucha

    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    If you tried this Strawberry Hibiscus Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Strawberry Hibiscus Kombucha
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    5 from 1 vote

    Strawberry Hibiscus Kombucha

    This fizzy Strawberry Hibiscus Kombucha is sweet, tart and refreshing. It's the perfect thirst quencher!
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 5 minutes minutes
    Servings 12
    Calories 63kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups hibiscus kombucha
    • 2 cups chopped strawberries

    Instructions

    • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
    • Smush ½ cup strawberries into each 25 ounce bottle.
    • Using a funnel, pour freshly made hibiscus kombucha into each bottle leaving 1-2" head space.
    • Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day (or a few times a day) to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
    • Refrigerate when you are happy with the amount of fizz and flavor.

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    Nutrition

    Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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    Strawberry Hibiscus Kombucha

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