Strawberry, Rhubarb, and Parsley Kombucha Recipe

Serves: 4 Save

Ingredients (9)

  • 12 cups (2880 ml) filtered or distilled water, divided
  • 1 1/4 cups sugar (8 3/4 ounces; 248 g)
  • 2 ounces (60 g) flat-leaf parsley leaves and tender stems, coarsely chopped
  • 2 cups parsley, jasmine, or green kombucha starter tea (see note)
  • 1 SCOBY (see note)
  • 1 pound (454 g) fresh or defrosted frozen rhubarb stalks, cut into 1-inch pieces
  • 1 pound (454 g) fresh or defrosted frozen strawberries, hulled and cut into 1-inch pieces
  • 1 1/2 cups (355 ml) filtered or distilled water
  • 1/4 cup (50 g) sugar

Directions

Learn how to make this recipe at Serious Eats

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!