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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