½ gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
1 cup raspberries (mashed (fresh or frozen and thawed))
1 thumb ginger (grated)
2 Tbsp lemon juice (30 mL)
1 tsp honey (5 g)
Categories
Flavors
Cuisine
American
Steps
Mash the raspberries: Mash the berries into a chunky paste. This will expose more surface area for the bacteria and yeast to eat away at the sugars.
Bottle: Evenly distribute mashed berries, grated ginger, lemon juice, and honey into fermentation bottles*. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.
Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
Enjoy: Chill in the fridge before serving, optionally straining out the fruit and ginger fibers. Can be stored in the fridge, tightly sealed, for several weeks.
Nutitrion
Serving Size: 1 cup (differs by fermentation length)
Calories: 50 kcal
Carbohydrates: 12 g
Sodium: 10 mg
Sugar: 10 g
Reviews
Deborah on 2025-02-17 (5 stars): I used freeze dried raspberries, and this came out incredibly! My new favorite!
Courthey Schrieve on 2021-02-18 (5 stars): I began making Kombucha a few years ago when I got sober. I enjoyed making up recipes with herbs and acids, but could never get the fizz I wanted. Apparently it's all about fresh fruit IN the bottle. Thank you for this recipe - I will be making it again and again and maybe 2nd fermenting a couple more nights for more bubbles. Just ordered the simple guide. Spot on! Happy Bucha Girl...
