15 cups (~3½ liters) home brewed kombucha from The Kombucha Shop Kit
3 34-ounce swing top bottles (or equivalent)
Instructions
In a small saucepan, combine strawberries, basil, sugar, and water. Bring to a boil, reduce heat, and cook until strawberries have broken down, about 6-7 minutes.
Transfer strawberry mixture to food processor or blender and puree until smooth. Let cool completely.
Pour ⅓ of the puree into a large glass pitcher. Add about 5 cups of kombucha and stir with a plastic or wooden spoon. Using a plastic funnel, pour liquid into a 34 ounce swing top bottle (alternatively, you can use mason jars or other tightly sealed jars). Repeat with remaining two bottles.
Store bottles in a dark and cool place for 2-4 days, then transfer to fridge. Strain strawberry pulp before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/06/11/strawberry-basil-kombucha/