Introduction
Kombucha is a canvas of endless flavor possibilities, and if you’re a Kombucha flavor explorer, you’re in for a treat! In this recipe, we’ll guide you through the process of creating Sparkling Raspberry Lemonade Kombucha—a flavor-packed concoction that balances the sweet-tartness of raspberries with the zesty tang of lemons. This vibrant brew is not only delicious but also teeming with probiotics for a healthy gut. Let’s embark on this flavor adventure together!
Ingredients
For the Kombucha Base:
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of mature Kombucha (as a starter)
- 3 ½ quarts (14 cups) of filtered water
- 1 cup of granulated sugar
- 4-5 bags of black or green tea (or 2 tablespoons of loose tea)
For the Flavoring:
- 1 cup of fresh or frozen raspberries
- Zest and juice of 2 fresh lemons
Instructions
1. Prepare Your Workspace
Ensure that your hands and all equipment are thoroughly cleaned and sanitized to avoid contamination.
2. Brew the Kombucha Base
- Bring 3 ½ quarts of filtered water to a boil.
- Remove from heat and dissolve 1 cup of granulated sugar in the hot water.
- Add 4-5 tea bags or loose tea and steep until the tea has cooled to room temperature.
3. Transfer to Brewing Vessel
Pour the sweet tea into your clean brewing vessel, leaving some space at the top. Place the SCOBY on the surface.
4. Add Starter Liquid
Pour in 1 cup of mature Kombucha as a starter for fermentation.
5. First Fermentation
Cover the vessel with a cloth or paper towel and secure it with a rubber band. Place it in a warm, dark spot (75-85°F) to ferment for 7-14 days, or until it reaches your desired tartness.
6. Prepare the Raspberry Lemonade Mixture
- In a separate container, mash the raspberries into a puree.
- Zest and juice the lemons.
7. Second Fermentation
- Carefully remove the SCOBY and set aside 1-2 cups of your Kombucha as a starter for your next batch.
- In glass bottles or jars, add 1-2 tablespoons of the raspberry puree and 1-2 tablespoons of lemon zest and juice.
- Pour the finished Kombucha over the fruit mixture, leaving some space at the top.
- Seal the bottles and let them sit at room temperature for 1-5 days for a second fermentation.
8. Enjoy Your Sparkling Raspberry Lemonade Kombucha
Once the second fermentation is complete, refrigerate your bottles to slow down fermentation. Your homemade Sparkling Raspberry Lemonade Kombucha is now ready to be savored!
Flavorful Adventure Awaits
With each sip of this Sparkling Raspberry Lemonade Kombucha, you’ll experience a harmonious blend of sweet and tangy notes that dance on your taste buds. It’s a refreshing twist on traditional Kombucha, and the probiotics will leave your gut smiling.
So, whether you’re a seasoned Kombucha enthusiast or just beginning your flavor exploration journey, this recipe is your ticket to a delightful and healthy homemade Kombucha experience. Get ready to raise your glass to the world of flavor possibilities within Kombucha brewing!
RASPBERRY LEMONADE KOMBUCHA
Dive into the world of flavor exploration with this delightful Raspberry Lemonade Kombucha recipe. Perfect for Kombucha enthusiasts and newcomers alike, this homemade brew combines the zingy tartness of ripe raspberries with the zesty brightness of fresh lemons, resulting in a fizzy, invigorating drink that's bursting with probiotic goodness. Follow our step-by-step guide to craft your own batch and experience the joy of homemade Kombucha with a twist!
Ingredients
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of mature Kombucha (as a starter)
- 3 ½ quarts (14 cups) of filtered water
- 1 cup of granulated sugar
- 4-5 bags of black or green tea (or 2 tablespoons loose tea)
- For the Flavoring:
- 1 cup of fresh or frozen raspberries
- Zest and juice of 2 fresh lemons
Directions
- Step 1 Brew the Kombucha Base
- Step 2 Transfer to Brewing Vessel
- Step 3 Add Starter Liquid
- Step 4 First Fermentation
- Step 5 Prepare the Raspberry Lemonade Mixture
- Step 6 Second Fermentation
Nice!