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Homemade Raspberry Lime Kombucha

A sweet and tart healthy way to get your probiotics! Homemade raspberry lime kombucha with no added sugar, fresh raspberries and lime juice.
Author: Michele Rosen
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drink
Cuisine: Paleo, Vegan, Whole30 friendly
Servings: 6 servings

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

  1. 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.
  2. Once your kombucha is brewed, remove and set aside your SCOBYs.
  3. You can flavor and bottle the kombucha one of two ways - in individual bottles (what I did) or in a gallon container.
  4. 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.
  5. 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.
  6. 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.
  7. 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!