CLASSIC RASPBERRY TEA

This was the first kombucha recipe I really loved. The natural tartness of the raspberries complements the tartness of the kombucha with delicious results. For home brewers, this recipe is one of the simplest. On a larger scale, I have found it to be one of the most difficult recipes to master. In the commercial production of this kombucha, it is tricky to balance the natural fruit sugars and tartness while maintaining the essence and flavour of the fruit. I love making it at home, devoid of such complications, and it always makes me think of summer. Frozen berries are an extremely good option for flavouring kombucha because they are available all year round. Berries are frozen at the peak of their flavour and juiciness so will pack a punch of flavour that you want to infuse into your drink. If, however, you are lucky enough to be reading this after picking fresh raspberries from your hedgerow or country garden, then this drink will be a real treat for you.

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Step 1

MAKES 1 BOTTLE AND SERVES 2–4 You can either add the raspberries whole to the bottle (I like to do this as they are pretty and easy to strain out to serve) or you can blend the raspberries prior to adding to the bottle. Top up with unflavoured kombucha leaving a 1-cm/⅜-inch air space at the top, then seal tightly.

Step 2

Leave the sealed bottle at room temperature, out of direct sunlight, for 2 days before testing for carbonation (see page 17). When the taste and fizz are to your liking, strain the fruit and re-bottle if desired, then refrigerate.

Step 3

Alternatively, strain before serving or leave the fruit in. Add fresh mint or basil and a squeeze of lemon for a slight twist on the original.

Step 4

Serve cold.