Homemade Kombucha with Raspberry and Hibiscus

Homemade Kombucha with Raspberry and Hibiscus

  • Preparation 40 min
  • Cooking 5 min
  • Chilling 1 h 20 min
  • Other 14 days
  • Servings 1
  • Makes 12 cups (3 litres)

Try making kombucha at home with this recipe!

  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • First Fermentation

  • Second Fermentation

Preparation

  • First Fermentation

  • Second Fermentation

Note from Ricardo

1) Depending on the brand of tea used, the number of tea bags needed for this recipe will be somewhere between 10 and 12. It is best to weigh the tea in either case.

2) This step of the fermentation process is where carbonation takes place. The longer the second fermentation is, the fizzier the kombucha will be.

3) After the second fermentation, a small SCOBY will form in the bottles. This is completely normal since the fermentation process is ongoing. Simply strain your kombucha before serving.

Personal Note

To help you with this recipe

 Glass measuring cup 500 ml

Glass measuring cup 500 ml

14.99 $

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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