This Zingy Raspberry Kombucha is inspired by the widely popular Trilogy™ Kombucha, with refreshing flavors of raspberry, lemon, and ginger!
Some of my favorite flavors are coming together into fizzy greatness with this Zingy Raspberry Kombucha! There’s the ginger, an all-star player when it comes to making ridiculously fizzy kombucha.
And there’s the raspberry, with it’s ruby red color that brightens up both black and green tea kombucha.
And of course, the lemon and honey, which bring freshness and sweet carbonating power to this flavor.
I guess what I’m trying to say is…this is one of my favorite flavors of kombucha (there, I said it) (and I think you’re going to love it)!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like raspberries) and bottling it.
In order to make this Zingy Raspberry Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
“I am not able to get it to carbonate – not sure what I am doing wrong? First fermentation is fine – but mine doesn’t change with 2nd.”
Ingredients for this raspberry kombucha
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
- Raspberries: Use either fresh or frozen (and thawed) raspberries here. You can also sub your other favorite berries, like strawberries, blackberries, or even cherries.
- Ginger: Fresh grated ginger is magic in kombucha, adding major fizz factor.
- Lemon Juice: I prefer fresh lemon juice, which has better flavor, but feel free to use bottled if needed.
- Honey: Just a touch of honey will provide more sugar for bacteria and yeast to feed on, creating even more carbonation and fizz (while offsetting the sourness of the berries a bit).
How to make raspberry kombucha
Making your own sour raspberry kombucha is super easy. The process goes something like this:
- 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 kombucha, leaving 1 to 2 inches free at the top
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out the fruit and ginger fibers.
P.S. If you love tart flavors, be sure to try this Lemon Ginger Kombucha or this Ginger Grapefruit Kombucha!
Raspberry Ginger Kombucha Recipe (Trilogy Copycat!)
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I used freeze dried raspberries, and this came out incredibly! My new favorite!