This sweet Raspberry Hibiscus Kombucha is cool and refreshing. Raspberry and hibiscus are a match made in heaven!
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 anytime of the year.
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.
Other Kombucha RecipesThis sweet Raspberry Hibiscus Kombucha is cool and refreshing. Raspberry and hibiscus are a match made in heaven! Click To Tweet
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.
How to Make This Recipe
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.
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
Raspberry Hibiscus Kombucha
- 12 cups hibiscus kombucha
- 2 cups raspberries
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.