Ingredients
- 1 gallon give or take a bit home brewed kombucha
- 2/3 cup fresh raspberries roughly chopped
- 1/4 cup fresh squeezed lime juice
- Extra fruit for garnish to serve
Instructions
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First, brew your kombucha to the desired tart/sweet balance. For me this is between 8-10 days depending on weather. Refer to my easy guide for brewing instructions.
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Once your kombucha is brewed, remove and set aside your SCOBYs.
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You can flavor and bottle the kombucha one of two ways - in individual bottles (what I did) or in a gallon container.
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If bottling, divide the raspberries and lime juice equally between 5 or 6 bottles, jars, or other glass containers, then transfer the brewed kombucha into each one using a funnel.
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If using one large container, put all ingredients at the bottom before transferring the kombucha and allowing it to ferment with the fruit and juice.
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Secure bottles/container tightly with a lid, and allow the bottled kombucha to ferment for 1-2 more days at room temperature before refrigerating and serving.
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Serve with extra fresh fruit for garnish and enjoy!
Recipe Notes
Berries will make the kombucha significantly carbonated so leave a bit of room at the top, and be careful when opening!