Short answer
Add 4 or 5 raspberries, or about 2 tablespoons of mashed raspberries, to each 500 ml bottle of plain kombucha. Seal the bottle and leave it at room temperature for one to five days, burping daily. Raspberries add sugar and natural fizz, so check the bottle often.
What you need (per 500 ml bottle)
- 4 or 5 raspberries, lightly crushed, or about 2 tablespoons of mashed raspberries
- Plain first-ferment kombucha, about 500 ml
- A pressure-rated swing-top bottle and a funnel
- Optional: a thin coin of fresh ginger, for a raspberry and ginger drink
Fresh raspberries are the most common choice. Frozen raspberries work well, too, and release more flavour once thawed.
How to make raspberry kombucha
- Crush the raspberries lightly with the back of a spoon. This releases the juice and flavour.
- Put the raspberries into a clean bottle.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for one to five days.
- Burp the bottle once a day. Check the firmness of the bottle by feel, or squeeze a plastic gauge bottle.
- Chill it when it is fizzy enough. Strain before serving if you want a clear drink.
Fresh, frozen or puree?
- Fresh: bright colour and flavour. Crush them just before bottling.
- Frozen: thaw first. The thawed fruit gives up more colour and flavour, and it carbonates quickly.
- Puree: the most even flavour and the easiest to strain. Use about 1 tablespoon of puree per 500 ml bottle to start.
Raspberry and ginger
Raspberry and ginger is a popular pairing. Add a thin coin of fresh ginger to each bottle, and taste after two days. The ginger adds warmth and balances the sharp berry. For more on ginger, see the ginger kombucha recipe.
Seeds, pulp and straining
Raspberry seeds can settle in the bottle and give a gritty texture. Straining through a fine sieve takes out the seeds and most of the pulp. Chill the bottle first, so the pulp settles to the bottom. Pour slowly, and stop before the sediment reaches the glass.
Burp the bottles: raspberries add sugar
Raspberries are a high-sugar fruit, so pressure builds quickly, especially in warm weather. Burp once a day, and open the bottle slowly over a sink. If the bottle is very hard, vent it with a towel over the lid. Keep bottles out of direct sun, and never store them in a warm cupboard.
Troubleshooting
- Too tart: add a small amount of sugar in the next batch, or a splash of plain kombucha to dilute.
- Pale: use more raspberries, or a little puree.
- Too fizzy: chill sooner and burp more often.
- Not fizzy: check the seal, and see why your kombucha is not fizzy.
Other berry batches
For a similar drink, see the strawberry kombucha recipe and the blueberry kombucha recipe. For the full method, see how to flavour kombucha.