Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

zingy raspberry kombucha

Name: Zingy Raspberry Kombucha
Prep time: 3 d
Total time: 3 d
Yield: 8
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)

4.4

(64)

brewbuch.com

Your Recipes

Servings: 8

kombucha raspberry kombucha trilogy kombucha

Ingredients

Remove All · Remove Spices · Remove Staples

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)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.