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.
I started making kombucha years ago, but quit for various reasons. I only started making flavored kombucha recently.
Raspberry was the first one I made, and my favorite so far. You can use fresh or frozen raspberries, so you can have it anytime of the year.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. 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.
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.
Kombucha Second Fermentation
Smush ¼ cup raspberries into each bottle. (If using frozen raspberries, thaw first.)
Pour your freshly fermented homemade 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. Taste each day to test its flavor and fizziness. I usually let mine ferment 4 days.
Other Drinks You Might Like
- Coconut Lemonade
- Blueberry Lemonade Chia Fresca
- Raspberry Coconut Hibiscus Cooler
- Cherry Hibiscus Chia Fresca
- Chipotle Mint Lemonade
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You May Need:
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.