Raspberry Lemonade Kombucha

This is a second fermentation recipe for kombucha

Adding 1 TBSP of fruit to the bottles is a nice way to enhance the flavor even more

Equipment:

• Swing top bottle or mason jar, see notes

• Funnel

• Strainer

Ingredients:

• Raspberry Lemonade Concentrate

• Plain Unflavored Kombucha

• Small pieces of fresh or frozen raspberries, optional

Instructions:

1. Place a funnel into your swing top bottle

2. Add about 1 TBSP of fruit pieces to the bottle, if desired

3. Pour in 1/3 cup of concentrate

4. Top off with kombucha & close the bottle

5. Allow to ferment for 1-3 days. The shorter the fermentation time, the sweeter the end product

6. Place the bottle in the fridge for 24 hours before opening the bottle. I suggest opening the bottle over top of a large bowl in case the the pressure is still too much & it come shooting out of your bottle so none gets wasted

7. Using a small strainer over your glass strain out the fruit & enjoy

Notes:

• Swing top bottles will produce more fizz but mason jars will work. If you use a mason jar be sure to put a small piece of parchment paper under the lid so that the acidity of the kombucha doesn’t break down any part of your lid

Image of 4 bottles of raspberry lemonade kombucha beside a jar of lemonade concentrate in front of a large continuous brew of kombucha