Strawberry Kvass

Preparation info
  • Yield:

    1 quart

    • Difficulty


Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year

By Stephanie Thurow

Published 2017

  • About

We make kvass with pretty much any fruit we have available to us throughout the growing season. We enjoy the lightly carbonated and fruity flavored drinks over ice. Strawberry kvass is one of our top favorites to make and is very refreshing.


  • cups strawberries quartered
  • 2½ –3 cups water, as needed
  • 1 tbs


Wash strawberries, remove stems, and remove any bruised or flawed areas. Add prepped strawberries to a clean quart jar. Add water to the jar, leaving 1 inch of headspace. Mix in honey; it will effortlessly dissolve on its own in time. Place the canning jar lid on the jar and tightly screw on the ring. Store at room temperature, ideally between 60 and 75°F (15 and 23°C). Keep out of direct sunli