This sweet Raspberry Hibiscus Kombucha is cool and refreshing. Raspberry and hibiscus are a match made in heaven!
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Both raspberries and hibiscus tea have a sweet-tart flavor, so they go together well in this Raspberry Hibiscus Kombucha. You can use fresh or frozen raspberries, so you can have this any time of the year.
Here hibiscus tea was used in the first fermentation instead of black tea. Another first fermentation recipe to try is Green Tea Kombucha.
If you're like me and you love kombucha, maybe it's time to start making your own. It's a lot cheaper than store-bought and it's fun making different flavor combinations.
Some other second-fermentation hibiscus kombucha recipes to try are Berry Kombucha, Blueberry Hibiscus Kombucha and Strawberry Hibiscus Kombucha.
Another recipe with hibiscus is my Jamaica Drink.
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❤️ Why You'll Love It
- It is sweet, tart, and refreshing.
- Raspberries and hibiscus are a match made in heaven.
- It's cheaper than store-bought kombucha.
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.
Two Types of 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.
For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment the flavored kombucha 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.
🧾 Ingredients
- Homemade hibiscus kombucha: You'll need freshly made hibiscus 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 fresh or frozen raspberries into each bottle.
Step 2: Pour your freshly fermented hibiscus 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.
The video below is for homemade kombucha with black tea, but the process is the same:
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
- After it's done fermenting, you can strain out the raspberries or leave them in.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
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If you tried this Raspberry Hibiscus 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 Hibiscus Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups hibiscus kombucha
- 2 cups raspberries
Instructions
- If using frozen raspberries, allow them to thaw first so that it's easy to smush them into bottles.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup raspberries into each 25 ounce bottle with flip top lids or other air tight bottles.
- Using a funnel, pour freshly made hibiscus kombucha into each 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.
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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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