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Raspberry Kombucha
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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 vegan, gluten free
Keyword homemade kombucha, raspberry kombucha
Prep Time 10 minutes
fermenting 4 days
Total Time 4 days 10 minutes
Servings 12
Calories 60kcal

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.

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