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

Raspberry Lemonade Kombucha

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.

Raspberry Lemonade Kombucha


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.

  1. 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.
  2. 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.

Banner - Kombucha Brewing Supplies Shop Now


  • 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.


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:

  1. 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.
  2. 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.  


Raspberry Lemonade Kombucha Recipe

3 from 10 votes Only logged in users can rate recipes

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipes, Raspberry, Lemon, HoneyCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles



Prep time



Second Fermentation

2-10 Days

This raspberry lemonade kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.


  • 16 Oz Kombucha from a completed primary fermentation.

  • 1/4 Cup Fresh or Frozen Raspberries (thaw frozen before use)

  • 2 TBSP Fresh Squeeze Lemon Juice

  • 1 TSP Honey (can substitute cane sugar or maple syrup)

  • Mint (optional)

  • 1 16 Oz Airtight bottle(s)

  • Funnel

  • Strainer

  • Blender


  • Place raspberries, honey, and lemon juice in the blender and puree until smooth. If needed, add some kombucha to help the blender along.
  • Using a funnel, pour the raspberry puree into an empty bottle.
  • Fill each bottle with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.


  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

Did you make this recipe?

Tag @fermentaholics on Instagram and hashtag it #fermentaholics

Like this recipe?

Follow us @Fermentaholics on Pinterest

Did you make this recipe?

Like us on Facebook