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Everyday Booch Recipes

Spring Rhubarb & Strawberry Fizz

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  • 4 cups (32 oz) kombucha 
  • ¼ cup fresh or frozen sliced rhubarb
  • ¼ cup fresh or frozen sliced strawberries

Makes 4 16 oz bottles of kombucha


Using a blender, puree the rhubarb and strawberries. Add a few splashes of kombucha to help blend. Add 2 TBSP of the strawberry rhubarb puree to 16oz bottles of kombucha. Let sit at room temperature for 2-4 days, chill, and enjoy!