Free recipe from The Kombucha Book
Peach & basil
Ripe peach and a few basil leaves make a fragrant summer bottle with a clean green finish.
Ingredients
About 700 ml
- 650 ml finished plain kombucha
- 45 ml fine-strained peach nectar
- 3 small basil leaves, lightly bruised
Method
- Add the peach nectar and basil to a clean pressure-rated 750 ml bottle.
- Top with kombucha, leaving 3–5 cm headspace, then seal.
- Keep at 20–23°C for 12–24 hours, then chill for 12–24 hours and strain before drinking.