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Trilogy copycat raspberry lemon kombucha in glasses on white background

Raspberry Ginger Kombucha Recipe (Trilogy Copycat!)

Prep: 3 days
Total: 3 days
Servings: 8 cups
Author: Sarah Bond
This Zingy Raspberry Kombucha is inspired by the widely popular Trilogy™ Kombucha, with refreshing flavors of raspberry, lemon, and ginger!
4.5 from 67 votes
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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.

Video

Notes

*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

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Nutrition

Serving: 1cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g