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    Home » Recipes » Kombucha

    Modified: Dec 28, 2022 · Published: Jul 1, 2020 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Raspberry Kombucha

    Jump to Recipe Pin

    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.

    Raspberry Kombucha in two wine glasses.

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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.

    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
    • 👩🏻‍🍳 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

    Ingredients for raspberry kombucha on a cutting board with labels.
    • 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.

    Flip-top bottle being popped open.

    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.

    1. 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.
    2. 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.
    Raspberry Kombucha in two glasses.

    👩🏻‍🍳 Recipe FAQs

    Is raspberry kombucha good?

    Raspberry kombucha is sweet and tart. It's a refreshing fizzy drink that you can enjoy year-round.

    5 Secrets To Making Kombucha

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

    We respect your privacy. Unsubscribe at any time.

    🌟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

    • Blackberry Kombucha in two glasses.
      Blackberry Kombucha
    • Peach Kombucha
      Peach Kombucha
    • Strawberry Kombucha
      Strawberry Kombucha
    • Pomegranate Kombucha in two glasses.
      Pomegranate Kombucha

    If you tried this Raspberry 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 Kombucha in two glasses.
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    5 from 2 votes

    Raspberry Kombucha

    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.
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    fermenting 4 days days
    Total Time 4 days days 10 minutes minutes
    Servings 12
    Calories 60kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups homemade kombucha (you may need up to 12 ½ cups depending on the size of your bottles)
    • 1 cup fresh or frozen raspberries

    Instructions

    • Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles with flip top lids or other air tight bottles.
    • If using frozen raspberries, thaw until they are easy to smush into the bottles.
    • Smush ¼ cup raspberries into each 25 ounce bottle with the homemade kombucha, leaving 1-2" head space.
    • Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each 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

    Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 15mg | Fiber: 1g | Sugar: 14g | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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