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!)
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.
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I’ve been making kombucha for a couple of weeks, and getting pretty good results taste wise, though mine looks a lot cloudier than yours, which is much less appealing, what do you think I’m doing wrong?
That’s just over active yeast! Try filtering it or removing some of the stringy bits, it should help bring it into balance.
Can I just add the berries to a half cup of water & 1 tablespoon of sugar & slow cook them to get the flavor then add it to the 2nd fermentation when I take the scoby out & let it sit overnight & strain the berries out & bottle the next day?
Yep that would work! 😀
First time, and the result was fab, didn’t look very fizzy before i cracked it open. It was perfect, however it didn’t stay fizzy over night after opening…
It will lose some carbonation when you open it. Just seal it back up and set at room temperature for a few hours to help regain that carbonation.
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…
When I use fresh fruits and F2 for 3 days the brooch tastes like the fruit was almost going bad. How can I remedy this?
Strange! Be sure you’re using fruit without a trace of mold on it (and maybe even switch up where you’e sourcing it from, using frozen instead of fresh fruit to see if the issues is there). Raspberries are notorious for getting moldy fast!
I have the opposite problem – my first fermentation already is mildly carbonated. Does that mean it ended up getting to a second fermentation?
This is normal! Your SCOBY probably just sealed some of that carbonation in. If it’s carbonated to your liking then there’s no need to do F2.
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.
thanks!
Try out these tips to get it fizzy!
Just made this with lime instead of lemon. Gonna be amazing! Thank you!!!
YUM! Enjoy! 😀
Hi, It’s me again. I just looked over your raspberry, ginger and lemon recipe. I will use that one, only with blackberry’s. Thank you, Judy
Happy brewing! 😀