Freshly squeezed lemon and pureed raspberry give this kombucha a crisp, fruity flavor with a beautiful pink color.

Have you ever stopped and wondered what actually makes pink lemonade pink? The pink likely came from a red fruit. Today, we’ll be using raspberries but feel free to change it up with your favorite. Strawberries or cherries are great substitutes. In this recipe, the kombucha’s tartness mixed with the citrus lemony flavors balances the raspberries’ sweetness perfectly.

PRIMARY VS SECONDARY FERMENTATION

It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.

INGREDIENTS

Kombucha – You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
Fresh or Frozen Raspberries – Ever wonder what makes pink lemonade pink? It’s often raspberries or strawberries. Sometimes food dye. We’re using raspberries for this recipe, but feel free to use strawberries for a delicious alternative. You’ll want about 1/4 cup of berries per 16 fl oz bottle of kombucha.
Fresh Lemons- You’ll want about 2 tbsp freshly squeezed lemon juice per 16 fl oz bottle of kombucha, which is about 1/2 a lemon.
Honey – This is optional but really brings it to the next level. The honey helps add flavor but also helps build up carbonation for extra bubbly booch. Most of the sugar will get consumed by the yeast during the secondary fermentation.

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, you will want to:

Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.