How to Make Raspberry Kombucha

Raspberry kombucha | Kombucha flavors | Kombucha secondary ferment | Homemade kombucha recipe

Do you drink kombucha? Kombucha is a delicious and healthy probiotic drink. And even better, it’s cheap and easy to make at home! Kombucha can take on many flavors depending on what you choose to add to it during your secondary fermentation. A few weeks ago I shared my strawberry kombucha recipe, so today I thought I’d share another one of my favorite kombucha flavors: raspberry kombucha.

How to Make Raspberry Kombucha
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Ingredients

  • 1/2 gallon fermented kombucha
  • 1/4 cup raspberries, fresh or frozen

Instructions

  1. First, make a batch of unflavored kombucha according to the directions in my how to make kombucha post. Depending on how sour you want your kombucha to be, this may take anywhere from 7 days to a few weeks.
  2. When your kombucha is finished fermenting, fill a half gallon jar with kombucha. Add 1/4 cup raspberries. I use frozen raspberries, because fresh are too expensive for me, but I'm sure fresh would work just as well.
  3. Cap your jar tightly and store at room temperature. The raspberries will start infusing into the kombucha immediately, but it may take a day or more before they've sufficiently flavored the kombucha. Since the raspberries have a tendency to pour into your cup when you're serving yourself some kombucha, I usually use a spoon to remove them from the jar after a couple of days.
  4. Enjoy your delicious raspberry kombucha! You can store it at room temperature or in the fridge. If you leave it out at room temperature, just know that it will continue to ferment and become more sour as time passes. We drink it quickly enough that this is rarely an issue in my house, but occasionally I do end up tossing the end of a bottle because it's become too tart for my tastes.
  5. You should also know that eventually a new SCOBY may start growing in your finished kombucha. This is not a problem; just discard it when you're done with the bottle, or earlier if it gets in your way. Don't use it to start a new batch of kombucha--you only want to use SCOBYs from unflavored kombucha.
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http://wholenaturallife.com/raspberry-kombucha/

Do you make your own kombucha? What are your favorite flavors?

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7 Responses to How to Make Raspberry Kombucha

  1. Mikki says:

    I’ve been making my own Kombucha for a few months now and I love it! I usually mix it with Zevia soda but this looks so easy I’m thinking I can totally try this with some organic frozen berries! Yum!

  2. I’ve heard so much about Kombucha but never tried it. Does this one taste strongly like raspberry? It looks yummy!

    • I’m sorry, Rebecca, somehow I missed your comment! I think it has a strong raspberry taste. It is also sour from the kombucha. You could play around with the amount of raspberries you add, to make it more or less raspberry-full. 🙂

  3. […] sugar by learning to make your own. Check out these tutorials on how to make your own kefir and raspberry kombucha from Whole Natural Life and coconut milk yogurt from Small Footprint Family.) You can also try a […]

  4. Ms Sharron D Lofton says:

    Hello. Is there any type of frozen fruit which should not be used for making a fruity flavored kombucha?

    • I’ve found that it has to be something that transfers its flavor well. I haven’t had a lot of success with blueberries, for instance. You’d have to experiment and see what works for you.

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