How to Make Raspberry Kombucha

• Produce

  • 1/4 cup Raspberries, Fresh or frozen

• Other

  • 1/2 gal Lon fermented kombucha

Found on wholenaturallife.com

Ingredients

• 1/2 gallon fermented kombucha
• 1/4 cup raspberries, fresh or frozen

Directions

• First, make a batch of unflavored kombucha according to the directions in my how to make kombucha post. Depending on how sour you want your kombucha to be, this may take anywhere from 7 days to a few weeks.
• When your kombucha is finished fermenting, fill a half gallon jar with kombucha. Add 1/4 cup raspberries. I use frozen raspberries, because fresh are too expensive for me, but Im sure fresh would work just as well.
• Cap your jar tightly and store at room temperature. The raspberries will start infusing into the kombucha immediately, but it may take a day or more before theyve sufficiently flavored the kombucha. Since the raspberries have a tendency to pour into your cup when youre serving yourself some kombucha, I usually use a spoon to remove them from the jar after a couple of days.
• Enjoy your delicious raspberry kombucha! You can store it at room temperature or in the fridge. If you leave it out at room temperature, just know that it will continue to ferment and become more sour as time passes. We drink it quickly enough that this is rarely an issue in my house, but occasionally I do end up tossing the end of a bottle because its become too tart for my tastes.
• You should also know that eventually a new SCOBY may start growing in your finished kombucha. This is not a problem; just discard it when youre done with the bottle, or earlier if it gets in your way. Dont use it to start a new batch of kombucha--you only want to use SCOBYs from unflavored kombucha.