Description
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.
Ingredients
- 2 pears, cored
- 1-inch peeled ginger knob
- 1 cup raspberries
- 14 cups green tea kombucha
Instructions
- Core the pear. Slice each pear into 8 wedges of equal sizes.
- Cut the ginger knob equally to allow one strip for each bottle.
- 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.
- 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.
- Leave the bottled drink to ferment for 2 days at 72°F.
- Place the bottles in a fridge for at least six hours to cool. Sip when ready and enjoy!
Notes
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