Short answer
Add two or three thin slices of Pink Lady apple and one or two torn basil leaves to each 500 ml bottle of plain kombucha. Seal the bottle and leave it at room temperature for two to three days, burping daily. Start with one basil leaf. Basil is strong, and too much can taste like cut grass.
Why Pink Lady and basil work together
Pink Lady apples are firm and sweet-tart, which gives the drink a clean, crisp base. Basil adds a green, peppery note that lifts the apple without making the drink taste savoury. Use the sweetness of the apple for fizz and the basil for interest.
What you need (per 500 ml bottle)
- Two or three thin slices of Pink Lady apple, or about 2 tablespoons of diced apple
- One or two fresh basil leaves
- Plain first-ferment kombucha, about 500 ml
- A pressure-rated swing-top bottle and a funnel
How to make it
- Slice the apple thinly or dice it small. Smaller pieces give more flavour.
- Tear the basil leaves gently, or bruise them lightly between your fingers, to release the oils.
- Put the apple and basil into a clean bottle.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for two to three days.
- Burp the bottle once a day over a sink. Taste a small amount on day two, and chill when the flavour and fizz suit you.
- Strain out the apple and basil before serving if you prefer a clear drink.
How much basil?
Start with one leaf per 500 ml bottle. Taste after a day. If you want more basil flavour, add a second leaf in the next batch. Basil can turn bitter if it sits for too long, so do not leave the leaves in the bottle beyond the ferment.
Choosing the apple
Pink Lady apples are a good choice because they are firm and sweet-tart. Leave the skin on for colour and a little extra flavour, or peel it if you prefer a softer drink. Any firm apple will work, but a very soft, mealy apple will break down quickly and make the drink cloudy.
Is there an apple-flavoured kombucha available?
Yes. Apple-flavoured kombucha is sold commercially, and the range changes over time. Check the label for sugar and alcohol content, and check the flavour list on the bottle. Making your own lets you control the apple and the basil.
Can you start a SCOBY from scratch?
You can grow a SCOBY, but it takes time, and the starter you use matters. For the details, including why apple cider vinegar is not a good replacement for kombucha culture, see can you make kombucha with apple cider vinegar.
How do I get it fizzy?
Fizz needs sugar, a sealed bottle, time and warmth. Apple adds natural sugar, so this batch should fizz without much help. If it does not, see why your kombucha is not fizzy.
Related recipes
For another spiced fruit option, see the ginger kombucha recipe. For the full second-ferment method, see how to flavour kombucha.