This Raspberry Green Tea Kombucha is sweet, tart, and fizzy. Raspberries and green tea kombucha are the perfect combination.
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Green tea kombucha with raspberries is an easy DIY drink. It can be made with fresh or frozen raspberries, so you can have it any time of the year.
When you make kombucha with green tea in the first fermentation it results in a mild-tasting kombucha that is light and refreshing.
Add in some raspberries in the second fermentation, and you have a sweet, tart-flavored Raspberry Green Tea Kombucha. Other recipes using green tea kombucha are my Lemon Lime Green Tea Kombucha, Lemon Green Tea Kombucha recipe, and my Mango Green Tea Kombucha recipe.
It's fun to try new flavors and it is so much cheaper than store-bought kombucha. So if you haven't started making your own kombucha at home yet, why not start now?
A flavor I made recently that I fell in love with is my Rose Kombucha recipe. It is sweet with a wonderful rose floral note.
Jump to:
- ❤️ Why You'll Love It
- Two Types of Fermentation
- What Makes Kombucha Fizzy?
- 🧾 Ingredients
- 🥣 Supplies
- 🔪 Instructions
- Should I Burp My Second Ferment Kombucha?
- How Long Does It Take To Get Fizzy Kombucha?
- 💭 Tips
- What To Do With All Those Scobys?
- 👩🏻🍳 Recipe FAQs
- Namaste, I'm Willow!
- Namaste, I'm Willow!
- 🥃 Other Kombucha Recipes
- 📋 Recipe
- 💬 Comments
❤️ Why You'll Love It
- It is light and refreshing.
- It's sweet and tart.
- Made with fresh or frozen raspberries, you can have it any time of the year!
Two Types of Fermentation
To make homemade kombucha, you start with the first fermentation.
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
🧾 Ingredients
- Homemade green tea kombucha: You'll need freshly made green tea kombucha that has not been refrigerated yet.
- Raspberries: You can use fresh or frozen raspberries.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
Step 1: Smush ½ cup raspberries into each bottle.
Step 2: Pour your green tea kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness.
For this Raspberry Green Tea Kombucha recipe I let it ferment 5 days.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
💭 Tips
- You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
- Strain out the raspberries, if desired.
- Refrigerate after the kombucha is done fermenting.
What To Do With All Those Scobys?
After brewing a bunch of kombucha, you're going to have a bunch of extra scobys. Since the scoby contains a lot of nutrients, I like to add them to recipes.
My favorite recipes to use scobys in are Kombucha Scoby Strawberry Fruit Roll-Ups, Ginger Kombucha Scoby Candy, and Kombucha Scoby Ceviche.
👩🏻🍳 Recipe FAQs
Green tea kombucha is mild in flavor compared to kombucha made with black tea. It is light and refreshing.
I like to steep green tea for 5-10 minutes for kombucha.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Namaste, I'm Willow!
I've been vegan for 25 years and
gluten-free for 13 years. I share easy and delicious vegan gluten-free recipes the whole family will love! Read more →
Namaste, I'm Willow!
I've been vegan for 25 years and
gluten-free for 13 years. I share easy and delicious vegan gluten-free recipes the whole family will love! Read more →
🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.
🥃 Other Kombucha Recipes
If you tried this Raspberry Green Tea Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Raspberry Green Tea Kombucha
Ingredients
- 12 cups green tea kombucha
- 2 cups raspberries
Instructions
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup raspberries into each 25 ounce bottle.
- Using a funnel, pour freshly made green tea kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day (or a few times a day) to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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