4 (25 ounce) bottles with flip top lids or other air tight bottles
Funnel
Measuring cup
Ingredients
12 cupshomemade kombucha(you may need up to 12 ½ cups depending on the size of your bottles)
1cupfresh 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.