Easy Raspberry Kombucha Recipe

Raspberry kombucha is a widely popular flavor with refreshing flavors of lemon, ginger, and the fruitiness of raspberries.

Raspberries give the kombucha a ruby red color that brightens up your cocktails, and teas, perfect for festivities. This is one of my favorite kombucha flavors and it looks absolutely stunning on the serving table – glasses full of bright red kombucha with fresh green lime, and ice.

I like to serve the kombucha in fancy crystal glasses with sugar, and peppermint rims. Add a few raspberries in the glass to make it more fruity. I freeze raspberries, and toss them in sugar before adding them to the skewers to decorate the glass.

It not only looks amazing, but tastes like heaven as well. Lemon and ginger give the kombucha a zesty flavor, while honey brings sweetness to the drink.

Table of Contents

What is Raspberry Kombucha Made of?

Raspberry kombucha is zesty and flavorful. It is not only great to taste, but also visually pleasing, making it a permanent drink in my house during the holiday season.

Kombucha: The main ingredient is homemade kombucha after the first fermentation.
Raspberries: You can either use fresh raspberries or frozen ones, whatever is available in your region easily. You can also add other berries for a more fruity flavor like strawberries, or blackberries. I have also added cherries before, and it compliments the flavor of raspberries.
Lemon juice: Lemon gives the kombucha a zesty punch adding freshness to the liquid. You can use bottled lemon juice, but I prefer fresh lemon juice. You can even add lemon zest for a more lemony flavor.
Ginger: Grated fresh ginger adds the fizz factor to the kombucha.
Honey: Raspberries provide the essential sweetness to the kombucha, but a splash of honey gives enough sugar for bacteria, which helps in carbonation, while offsetting the sourness of lemon.

How to Make Raspberry Kombucha?

Follow this recipe to make zesty and colorful raspberry kombucha at home:

⏱ Prep Time: 10 minutes | 🔥 Resting Time: 4-6 days | 🍽 Serving: 12

Ingredients

1/2 gallon kombucha
1 cup raspberries, mashed
2-inch ginger, grated
1 tbsp honey
2 tbsp fresh lemon juice

Directions

Take raspberries and mash them. You can make a chunky paste using a fork. It will expose the berries and give more surface area for fermentation.
Take a glass bottle, and evenly distribute raspberries, lemon juice, grated ginger, and honey.
Add kombucha on top and make sure 1-2 inches at the top is free.
Place the bottle in a dark room for 4-6 days for fermentation.
Taste the kombucha on day 4 and adjust the taste according to your liking.
Strain the fruits and ginger and chill in the fridge before serving.

Notes

You can use fresh, or frozen raspberries for this recipe. If you are using frozen raspberries, make sure they are thawed.
Raspberry kombucha can be stored in the fridge in an air-tight jar for several weeks.
If it’s your first time brewing, use a plastic water bottle for fermentation. It will help you gauge how much time the kombucha takes to ferment.
You can use more herbs and spices in your kombucha. Try adding fresh mint leaves as it complements the flavor of raspberries.

You can also try other flavors like strawberry kombucha, lemon ginger kombucha, and Jun kombucha tea.

Nutrition

Serving: 1 cup | Calories: 60kcal | Carbohydrates: 5g | Sugars: 14g | Sodium: 12mg

Kombucha has a lot of health benefits. It helps with digestion, boosts your energy, and gets rid of toxins in your blood. In short, kombucha helps boost your immune system, and it also helps in weight loss.

With this recipe, you can make a tasty kombucha that can be stored in your refrigerator for several weeks. So, whenever you are craving alcohol, you can substitute it for a cold glass of raspberry kombucha instead.