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This raspberry lemonade kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.
About Time:
- Servings: 16 FL Oz Bottles
- Prep time: 20 Minutes
- Second Fermentation: 2-10 Days
Ingredients
- 16 Oz Kombucha from a completed Primary fermentation.
- 1/4 Cup Fresh or Frozen Raspberries (thaw frozen before use)
- 2 TBSP Fresh Squeeze Lemon Juice
- 1 TSP Honey (can substitute cane sugar or maple syrup)
Directions
- Place raspberries, honey, and lemon juice in the blender and puree until smooth. If needed, add some kombucha to help the blender along.
- Using a funnel, pour the raspberry puree into an empty bottle.
- Fill each bottle with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
- Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
- Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
- Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.
Tips:
First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.
