Strawberry Tamarind Kombucha

I started brewing my own kombucha because I drink so much that it was more cost effective and I Iove being able to make something new. My future mother in law actually bought me my first brew kit for Christmas from The Kombucha Shop ( and I’ve brewed so many batches since then! 

If you’re thinking about about brewing your own kombucha, do it! What do you have to lose? Creating new flavors like this one is one reason why I love to brew my own!! I started off by brewing  with Twinnings English Afternoon tea and cane sugar and let it sit for 15 days. (I taste my kombucha after 2 weeks to see if it’s how I like it to taste – not that sweet and a little tangy.) 

Once it tastes great, it’s ready to move on to second fermentation! I threw strawberries in a blender and mixed the pureed strawberries with tamarind juice I had leftover (…from making margaritas…). Making tamarind juice is a lot easier than it sounds and you can find tamarind pods in any grocery store now. All you do is soak the tamarind pods, take out the seeds and then you have tamarind paste.

So I add the strawberry tamarind puree to each bottle and strain the tea brew to leave a couple inches from the top. Make sure you leave those few inches away from the top or else you run the risk of your bottles exploding from the carbonation in the second fermentation!

*Another tip to prevent over carbonation is to keep your bottles in a cabinet and to “burp” them once a day. Burping your bottles is simply opening the top to let the C02 escape instead of building up.

Strawberry Tamarind Kombucha

  • 6 bags English Afternoon tea (or any black tea)
  • 2 cup cane sugar
  • 8 cups water
  • 1.5 cups strawberries
  • 1/4 cup tamarind juice
  1. Simmer 4 cups of water. Turn off heat, add all the tea bags and let steep for 6-8 minutes. 
  2. Remove the tea bags and stir in the sugar until its dissolved. Add it to your brew bottle and top off with the remaining 4 cups water. If its at temp, add your SCOBY & some of your old brew and let it do its thing for atleast 14 days!
  3.  Once its ready for the second fermentation, blend the strawberries and add the tamarind juice. 
  4. Add 3-4 tbsp to each bottle and strain the tea brew into each bottle about 80% full. (Remember not to overfill!) 
  5. Keep your bottles at room temperature for 2-3 days (I keep mine in a cabinet to keep from light) and then pop into the fridge to enjoy!

If you make this flavor kombucha or any other recipes, comment or tag my on social media!

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