Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.