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.
- 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.
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