Raspberry Kombucha

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This fizzy Raspberry Kombucha is sweet and tart. It is easy to make and will save you a lot of money if you regularly buy store-bought.

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I started brewing kombucha years ago but quit for various reasons. I only started making flavored kombucha recently.

Raspberry Kombucha was the first flavor I made, and my favorite so far. You can use fresh or frozen raspberries, so you can have it any time of the year.

Some other kombucha flavors to try are Mixed Berry Kombucha and Mango Kombucha.

After a while, you're going to have a bunch of kombucha scobys from making all those batches of kombucha. That's when some recipes for using the scoby come in handy.

Kombucha Scoby Strawberry Fruit Roll-Ups, Ginger Kombucha Scoby Candy, and Kombucha Scoby Ceviche are all great ways to use up those scobys.

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❤️ 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
👩🏻‍🍳 Recipe FAQs
🥃 Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is sweet and tart.
It's cheaper than store-bought.
It is fizzy and refreshing.

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.

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 kombucha: You'll need freshly made 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

Raspberries being poured into a funnel into a bottle.

Step 1: Smush ¼ cup raspberries into each bottle. (If using frozen raspberries, thaw first.)

Kombucha being poured into a funnel over a bottle.

Step 2: Pour your freshly fermented homemade 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. I usually let mine ferment for 4 days.

Raspberry Kombucha in two pop top bottles close up.

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 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

Use bottles with flip tops! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
Place in the fridge after the kombucha is done fermenting.
If you don't want chunks of raspberries, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass.
Add fresh herbs or spices for a different flavor. Ginger tastes good with raspberries.
Lemon or lime juice is another addition to play around with.