This sweet Raspberry Hibiscus Kombucha is cool and refreshing. Raspberry and hibiscus are a match made in heaven!

Raspberry Hibiscus Kombucha in wine glasses.

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.

Jump to:

What Makes Kombucha Fizzy?
Two Types of Fermentation
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
🥃 Other Kombucha Recipes
📋 Recipe
💬 Comments

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

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

Homemade hibiscus kombucha: You'll need freshly made hibiscus kombucha that has not been refrigerated yet.
Raspberries: You can use fresh or frozen raspberries.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

First you'll need some homemade hibiscus kombucha, some bottles with flip top lids, and a funnel.

Smush ½ cup fresh or frozen raspberries into each bottle. Pour your freshly fermented hibiscus kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

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:

Hibiscus Kombucha (vegan, gluten free) - This tart kombucha is a great alternative to kombucha with black tea. It works great with flavors too!

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

Only use bottles with swing-top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
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