Raspberry Hibiscus Kombucha

Ingredients: 12 cups hibiscus kombucha 2 cups raspberries

Ingredients: 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 bottles (25 ounce) with flip top lids.

If using frozen raspberries, allow them to thaw first so that it's easy to smush them into bottles. Line up 4 bottles (25 ounce) with flip top lids.

Smush ½ cup raspberries into each 25 ounce bottle 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 homemade kombucha into each 25 ounce bottle leaving 1-2" head space.

Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle 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.

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.

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