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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.
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Cook Time 1 hour
Ferment time 4 days
Servings: 6 bottles (16 oz)
Ingredients Equipment Method

Ingredients
  

  • 1 gallon finished first ferment kombucha (minus two cups reserved for future next kombucha batches)
  • 3 cups frozen strawberries
  • 1 tsp almond extract

Equipment

  • blender
  • small pot
  • 6 swing-top bottles (16oz)
  • funnel

Method
 

  1. 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!
  2. 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.
  3. Stir the almond extract into the reduced berry puree.
  4. Using the funnel, carefully pour in about an ounce of the strawberry puree to each swing-top bottle. Cap and swirl until combined.
  5. 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!