Raspberry kombucha recipe — fruity, balanced F2

Raspberry is a classic choice for F2 flavoring: it contains enough natural sugar to build carbonation, and its color gives kombucha a gorgeous pink-red hue. It works equally well with fresh or frozen raspberries.

Ingredients (per 500 ml kombucha)

• 4–5 tablespoons fresh or frozen raspberries, lightly crushed
• alternatively: 2–3 tablespoons 100% raspberry juice, with no added sugar

Instructions

1. Strain the F1 kombucha to get a clear, SCOBY-free liquid.
2. Fill a carbonation-safe bottle to about 80–85%.
3. Add the crushed raspberries or raspberry juice.
4. Seal tightly and place at room temperature, in a dark spot.
5. Once a day, release pressure (“burping”), then reseal immediately.
6. After 3–4 days, check the carbonation. Once it’s right, refrigerate immediately.
7. Strain out the raspberry pieces through a fine strainer before drinking.

Variation ideas

• Raspberry + mint: a few fresh mint leaves add a refreshing, summery character.
• Raspberry + vanilla: a drop of real vanilla extract rounds out the tartness.
• Raspberry + lime: a livelier, citrusy contrast to the fruitiness.

If this becomes your favorite ratio, it’s worth saving — that way you can restart the same recipe with one tap next time in the Kombucha Coach app.