trilogy kombucha

This Zingy Raspberry Kombucha is inspired by the widely popular Trilogy™ Kombucha, with refreshing flavors of raspberry, lemon, and ginger!

Zingy Raspberry Kombucha

thumb ginger, grated

Tbsp lemon juice (30 mL)

tsp honey (5 g)

Mash the raspberries: Mash the berries into a...

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...

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...

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...

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.

Top 1 trilogy kombucha recipes from across the web

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Zingy Raspberry Kombucha

Top 1 trilogy kombucha recipes from across the web

The most viewed trilogy kombucha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zingy Raspberry Kombucha

The most viewed trilogy kombucha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine