This is the one that converts people. Hand someone a glass of plain kombucha and they'll sniff it like it's a dare. Hand them this and they'll ask for the recipe, then ask again ten minutes later because they weren't listening.
It's bright pink, sharp, fruity and fizzy. Basically pink lemonade that went to university, did a year abroad and won't stop talking about it.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: 2 to 3 days
Skill level: beginner. You'll need a fork and mild aggression.
What you need
Raspberries, a lemon and a fork. The fork is about to have the best day of its life.
- About 850ml of finished plain kombucha from your first ferment
- 100g of raspberries, fresh or frozen
- Zest of half a lemon, plus 1 tablespoon of the juice
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Mash the raspberries in a bowl with a fork. Frozen ones are fine. Let them defrost first, and they'll mash even easier. Very therapeutic after a bad day.
- Add the lemon zest and juice and stir it through.
- Split the mixture between the bottles. A funnel helps here. So does not wearing white. Raspberry on a white shirt is a crime scene.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for 2 to 3 days.
- Burp once a day over the sink.
- Fridge it when it's fizzy enough, then strain through a sieve to serve.
Kev's tips
Use frozen raspberries. They're cheaper, available all year, and freezing breaks down the fruit so it gives up its flavour faster. Fresh raspberries cost about the same as a small car.
Go easy on the lemon. Kombucha is already tangy. Too much lemon and it'll make your face do that thing. You know the thing.
Strain twice if the pips bother you. A sieve, then a tea strainer. Raspberry pips can hide in teeth for days. Like squatters.
What it tastes like
Sweet-sharp raspberry up front, a zingy lemon finish, and a gorgeous pink colour that looks great in a wine glass.
It's a cracking alcohol-free option for a barbecue or a birthday. Nobody needs to know you made it in a jar next to the kettle. Let them think you've got a guy.
Can't be bothered?
I don't blame you. Plenty of makers have already nailed raspberry, and they don't have pink hands.
There's loads more in our fruity kombucha collection.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Love a berry? Try my blueberry kombucha or the summery strawberry and basil.
