Bucha Buddha’s Raspberry Lemon Kombucha Popsicles Recipe

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These raspberry lemon kombucha popsicles are sweet and zingy. Fresh raspberries are the highlight of this recipe, bringing freshness and tang. These frozen treats are naturally gluten-free and dairy free. 

Use fresh raspberries when they’re in season for an extra fresh and nutritious summer treat. It may be difficult to resist, but ensure you freeze them for the whole 24 hours so they don’t melt too quickly.


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Raspberry Lemon Kombucha Popsicles

  • Total Time:
    1 day

  • Yield:
    4 Servings 1x


Kids and adults love these creative and easy-to-make kombucha popsicles. Raspberry lemon is my favorite combination, but I encourage you to experiment with different flavors and additions.



  • 1 1/2 cups kombucha, either homemade or store-bought
  • 1/2 cup raspberries
  • 1 medium lemon


  1. Pour the kombucha into a mixing bowl to let some of the carbonation dissipate.
  2. Purée the raspberries. Pour the purée through a mesh strainer. Place the strainer above the bowl with the kombucha and push the juice through with a rubber spatula. Set the purée aside.
  3. Roll the lemon on the counter to release the juices.
  4. Cut the lemon in half and squeeze it over the kombucha. Cup one hand to filter the juice and squeeze with the other hand. Catch and throw any seeds away.
  5. Pour the lemon juice into the kombucha mixture. Stir to combine thoroughly.
  6. Pour into popsicle molds. Set them in a flat area of your freezer with nothing on top.
  7. Freeze the mold for 24 hours.
  8. Enjoy!


Make sure to clear room in your freezer for the popsicle molds before you begin the recipe!

Skip straining the raspberry purée if you don’t mind the seeds.

If you don’t have a fresh lemon, substitute 2 tbsp of lemon juice.

If you prefer sweet treats, add 1 tbsp of sweetener in step 5.

  • Prep Time: 15 minutes
  • Freezing Time: 24 hours

What Do Raspberry Lemon Kombucha Popsicles Taste Like?

Raspberry lemon kombucha popsicles taste sharp and tangy. Depending on the season, your raspberries might be sweet or tart. The lemon adds acidity, while the kombucha rounds out the flavors with a hint of sweetness.

Do Raspberry Lemon Kombucha Popsicles Have Any Health Benefits?

Kombucha is good for your gut health. It contains probiotics and good bacteria that help create a diverse microbiome. A robust microbiome helps increase overall wellness. Kombucha is also a good source of vitamins C, and B. Vitamin C helps support your immune system. Vitamin B helps support a positive mood.

While you won’t get much kombucha in each popsicle, you might enjoy adding more to your diet to maximize the health benefits.


  • Are packed with antioxidants and essential vitamins and minerals.
  • Are a good source of potassium, which helps lower blood pressure and supports your heart.
  • Contain manganese, which helps lower blood sugar and keeps your bones healthy.
  • Have omega-3 fatty acids, which help support a healthy heart.

Lemon juice:

  • Contains plenty of vitamin C, which is essential for absorbing iron.
  • Contains calcium, which helps support healthy muscles and bones.
  • Has folate, which helps red blood cells form.
  • Is a good source of potassium.

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Lemon and raspberries

Do Raspberry Lemon Kombucha Popsicles Have Caffeine?

Each raspberry lemon popsicle has approximately 5.5 mg of caffeine. Kombucha is low in caffeine—one cup of black tea kombucha contains about 15 mg of caffeine. This fermented tea is a good choice for those sensitive to caffeine, looking for a clean energy source.

4 Creative Variations of Raspberry Lemon Kombucha Popsicles

  1. Use flavored kombucha as the base. Try ginger kombucha, raspberry kombucha, or your favorite flavor.
  2. Add herbs or spices. Try fresh mint or basil, or 1/2 tsp of ginger. Purée the ginger with the raspberries and then continue with the recipe. One tsp of cinnamon or a splash of vanilla are also great additions.
  3. Use different fruits. Try this recipe with kiwi, peach, blueberries, strawberries, blackberries, or watermelon instead of raspberries.
  4. Add cream. Add 1/2 cup of heavy cream with the kombucha in step 1 for creamy kombucha popsicles. This will add some volume to the recipe and may make five popsicles rather than four.

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

Make this recipe with young, sweet kombucha. You’ll want the natural sweetness to blend with the zingy raspberries and lemon.

Use older, sour kombucha as a starter tea for your next batch of kombucha. It will provide the perfect amount of good bacteria and probiotics to stimulate the fermentation of the sweet tea.

Sarah Pearce

Sarah first tried kombucha in 2015 and she was hooked. Her favorite flavor is ginger, but cranberry comes in a close second. She made her own for many years and loved experimenting with fruit flavors.

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