Leftover picnic goodies are a dream come true for homemade kombucha… especially watermelon and juicy strawberries. When prepping flavors for kombucha, “over-ripe” fruit like juicy watermelon and strawberries lend well to strong flavor development. Turn to your leftovers or your grocery store’s “day-old” produce section for other winners like peaches, pears, and even tomatoes!
The fruity pairing of watermelon, strawberry, and a slight touch of basil combines well in fermentation and develops into a most refreshing summer kombucha. What’s naturally sweeter than that combination?
- Strawberry – thawed, frozen, or fresh (1+ tbsp)
- Watermelon – fresh or dehydrated (1 tbsp)
- Basil – fresh leaf (1, if using dried ¼ tsp.)
I love popping this one open before I commute home on a warm, late-summer day. I always give yours truly a compliment after the first sip! Follow my dehydrated fruit tips and tricks in other recipes featured to make Summer Picnic Kombucha year-round!