Pineapple Basil Kombucha

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Ingredients

Adjust Servings:
10 tea bags brown or green
3 1/2 Quarts of water
1 cup of sugar
2 cups of starter kombucha from a previous batch
1 SCOBY
2 slices of pineapple fresh and diced
3 tablespoons of basil fresh or dried

Pineapple Basil Kombucha

Cuisine:

    Whether it is in the middle of summer or the middle of winter, you will need the nutrients found in this kombucha flavoring.

    • 10 days, 1 hour, 29 minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Kombucha flavoring can consist of many different combinations, one of which is pineapple and basil. When you combine the tart taste of pineapple and the warm taste of basil, you combine the delicious taste of Kombucha flavored with pineapple and basil.

    Pineapple is packed with nutrients which include folate, soluble and insoluble fiber, beta carotene, thiamin, and potassium just to name a few. The vitamins and nutrients found in pineapple can consists of managing arthritis, improve immune system,  improve tissue and cellular health, decrease the chance of cancer formation, improved blood circulation, bone health, and oral health. It can also help with coughs that develop due to colds. Like many fruits, pineapple can build the immune system to be stronger and more powerful – able to fight colds.

    Basil is the herb that combines perfectly with the taste of kombucha and the sweet taste of pineapple. There are over sixty varieties of basil that has been identified, each one with a different look and taste. With basil, you can add vitamin K which is essential in forming blood clots, potassium, magnesium, manganese, and more. Basil can help to improve cardio health and is an anti-inflammatory.

    To create this combination of flavoring, you will need to brew a basic batch of kombucha using the recipe you can find here. For this recipe, you will need to have the following equipment on hand:

    * 1-2 coffee filters

    * Thick rubber band

    * 1 gallon size glass jar to brew your kombucha in

    * Pot for boiling water

    * Funnel

    * Measuring cups and spoons

    * 6 – 8 ounce plastic bottles that are washed out thoroughly.

    Basically, you will need to let the tea brew in hot boiling water for fifteen minutes. Then, let the water cool down before pouring it into the gallon sized glass jar. Add the remaining ingredients before placing the coffee filter on top and secure it with the rubber band. Let this brew set for seven days before preparing it for the pineapple and basil flavoring.

    Steps

    1
    Done
    7 days

    Brew kombucha

    Follow the recipe above to brew the first part of kombucha. After the seven days are up, you will remove the coffee filter and take out the scoby.

    2
    Done
    15 minutes

    Prep the Pineapple

    Everyone has a way of cutting open a pineapple and none are very easy so just peel the pineapple and then slice it into round slices. Take two of the slices and dice them into small diced cubes.

    3
    Done
    2 minutes

    Add the Pineapple to the Bottles

    Place an equal amount of cubes into each bottle.

    4
    Done
    5 minutes

    Prep the Basil

    If you are using fresh basil, you will want to gently run water over them to rinse the leaves and then pat dry. Chop the leaves up very fine and separate them so they don't stick together. Place an equal amount into each bottle. If you are using dried basil, simply measure out one-half tablespoon per bottle.

    5
    Done
    2 minutes

    Add Kombucha brew

    Fill each of the six bottles up with the kombucha brew that you made. Leave one inch from the top.

    6
    Done
    3 days

    Prepare for fermentation

    Place the lid on the bottles and set the bottles inside of a dark cabinet or dark corner in your kitchen for a total of three days. During this time, the flavors will infuse and create a drink you will love. Check the bottles daily to ensure that the carbonation is not reaching dangerous levels in the bottles, causing a tight feel when you squeeze the bottle. If the bottle is completely tight, you will want to slowly and carefully release the cap to allow some of the carbonation to escape.

    7
    Done

    After three days, refrigerate the bottles until you are ready to drink it.

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    Lemon & Rosemary Kombucha Kick
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    Pear & Almond Infused Kombucha
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