Zingy Raspberry Kombucha

Name: Zingy Raspberry Kombucha
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)

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Servings: 8

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Ingredients

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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, grated2 Tbsp lemon juice (30 mL)1 tsp honey (5 g)

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Instructions

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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.