Ingredients: 12 cups homemade kombucha 1 cup fresh or frozen raspberries
Homemade Kombucha: 14 cups filtered water 6 black tea bags or 1 large (1 ounce) tea bag 1 cup cane sugar 1 kombucha starter culture with starter tea
Bring 2 cups filtered water to a boil. Add tea bags (or 1 large tea bag) and remove from heat. Allow to steep 5-10 minutes.
Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.
Add sweetened tea to a clean gallon sized jar. Fill room temperature filtered water. Make sure the tea is 75°-85°.
Add the starter tea culture and starter tea to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.
Place the jar in a warm area that is between 75°-85°. The kombucha will be ready between 7-21 days.
Using a funnel, pour freshly made homemade kombucha into bottles. Smush ¼ cup raspberries into 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.
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