
Strawberry Marzipan Kombucha (Second Ferment)
This strawberry marzipan kombucha is a simple second ferment that combines summer strawberries with almond extract. The strawberries provide enough sugars to carbonate the kombucha without adding additional sugars.
Ingredients
Equipment
Method
- Carefully fill your swing-top bottles with your completed first-ferment kombucha. Leave about an ounce of space for flavoring and a little space for air too.Be sure to reserve enough starter tea in each jar to make your next batch!

- For making the strawberry puree, I thawed my frozen strawberries, thoroughly blended them, and then reduced them on the stove to about half their original liquid.

- Stir the almond extract into the reduced berry puree.

- Using the funnel, carefully pour in about an ounce of the strawberry puree to each swing-top bottle. Cap and swirl until combined.

- Burp the mixed bottles to release any shook up air. Put your bottles in a spot where they can sit for a few days.Burp them daily until they reach your desired fizziness, then refrigerate and enjoy!


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