Bucha Buddha’s Ginger Raspberry Pear Kombucha Recipe

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Ginger raspberry pear kombucha is a unique and potent tonic! These ingredients work harmoniously together, creating an enchanting drink that is a delicious and genuinely one-of-a-kind kombucha blend. 

This kombucha recipe blends summer and autumn flavors, creating a mesmerizing and complex taste. The mild taste of pear, the sweetness of raspberry, and the warmth of ginger all balance each other out. This recipe takes the term “the sum greater than its pieces” to new heights.


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Ginger Raspberry Pear Kombucha

  • Total Time:
    2 days

  • Yield:
    16 Servings 1x


This versatile recipe will likely become your new favorite flavor. It mixes warmth from the pear and ginger with the brightness of raspberries. If you want to add some acidity, consider a squeeze of fresh lemon juice before serving.



  • 2 pears, cored
  • 1-inch peeled ginger knob
  • 1 cup raspberries
  • 14 cups green tea kombucha


  1. Core the pear. Slice each pear into 8 wedges of equal sizes.
  2. Cut the ginger knob equally to allow one strip for each bottle.
  3. Add 2 pear wedges, 1 ginger slice, and 4 raspberries in a bottle measuring 16 ounces. Slice the pear into smaller pieces if it doesn’t fit.
  4. Fill the bottle with the kombucha. Keep 1 inch of headspace and put a lid on the bottle. Repeat with the rest of the bottles.
  5. Leave the bottled drink to ferment for 2 days at 72°F.
  6. Place the bottles in a fridge for at least six hours to cool. Sip when ready and enjoy!


Green tea kombucha base is a great equalizer allowing other ingredients to stand out. However, if you have black, white, or oolong tea kombucha brewing in your setup, using them is completely fine, too.

You can use frozen raspberries instead of fresh ones. You’ll have to extend the fermentation time by a few hours to make up for the temperature decrease in your bottle.

You’re free to experiment with other flavors and berries. Grapefruit, cranberry, pomegranate, and blackberry are all fine substitutes for raspberries.

  • Prep Time: 10 minutes
  • Fermenting Time: 48 hours

What Does Ginger Raspberry Pear Kombucha Taste Like?

Ginger raspberry pear kombucha is a non-alcoholic, fizzy beverage with a warm and cozy kick. Adding pear and raspberry introduces a compelling mix of fruity sweetness, which cuts through the ginger’s spiciness. The ginger also helps the carbonation process, making the drink fizzier. Finally, the green tea kombucha base is tart and has slightly grassy notes.

For a refreshing energy boost and a great palate cleanser, you can sip this delicious kombucha any time of the day.

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6 Health Benefits of Ginger Raspberry Pear Kombucha

Kombucha is fermented, so many of the health benefits come from the tea base itself. The live culture found in kombucha delivers probiotics and beneficial enzymes for gut health.

That said, ginger, raspberry, and pear all possess health benefits, some overlapping with kombucha, while others are entirely unique. Here are some health benefits you can expect from indulging in this kombucha flavor:

  • Improved digestion
  • Improved immunity
  • Healthier skin
  • Lower cholesterol
  • Improved heart health
  • Regulated blood sugar

Besides the aforementioned benefits, combining these ingredients makes this kombucha blend an excellent vitamin source. Manganese, fiber, vitamin C, potassium, and copper are some of the incredible nutrients and minerals you can expect upon drinking this beverage.

Furthermore, its antioxidant count is quite impressive too. You’re getting a good dose of antioxidants from the fruit and the live cultures in the tea.

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How Many Calories Are in Ginger Raspberry Pear Kombucha?

This is a homemade kombucha recipe, so we can’t accurately predict the calorie count. It depends on your kombucha base and the size of the fruits. Generally, you can expect approximately 47 calories per 8 oz serving. About 30 calories come from the kombucha base; the rest are from the fruit.

How Much Caffeine Is in Ginger Raspberry Pear Kombucha?

Green tea is the primary source of caffeine in this drink. While a typical cup of green tea contains ~40 mg of caffeine, the SCOBY uses much of that during fermentation. Ultimately, there is about 8 mg of caffeine per serving of ginger raspberry pear kombucha.

Should You Make This Recipe with Young, Sweet Kombucha or Older, Sour Kombucha?

Either option is delicious.

If you want your kombucha to have light and sweet tones, stop the first fermentation around day eight and then start this second fermentation recipe. If you’re looking for more fizz and a more complex flavor, then older kombucha is ideal.


Joshua recently discovered flavored kombucha and has since become a fan of its taste and health properties. He's currently attempting to taste test at least 20 different kombucha flavors, and his current favorite is apple kombucha.

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