Raspberry and Apricot Kombucha


Preparation info

  • 1 litre

    • Difficulty


Appears in



By Asa Simonsson

Published 2019

  • About

Raspberries works beautifully in kombucha and apricot adds an intriguing almost vanilla-like hint. This recipe describes the second fermentation during which your kombucha will become more fizzy and take on the sweetness and flavour of the added fruits. Perhaps unexpectedly I find frozen raspberries work better than fresh, and they are available all year round! This is the kombucha second-fermentation recipe that I make the most.


  • 1 litre/1¾ pints of simple kombucha (see basic recipe)
  • 200 g/7 oz raspberries
  • 8 dried sulphur-free apricots
  • a few fresh mint leaves to serve (optional)


    1. Make the simple kombucha as described. Pour into a clean jar with a flip-top lid.
    2. In a bowl, mush or blend the raspberries a little to a jam-like consistency. Chop the apricots and then add both the fruits to the kombucha.
    3. Put the lid on, making sure it is 100% air-sealed so that gases stay inside the jar.
    4. Let it ferment undisturbed for 24–48 hours. Test it, and if the taste and carbonation are to your liking, it is ready. Otherwise leave for another 12–24 hours.
    5. Open the jar, take out the fruity bits and decant the kombucha into glass bottles. These bottles should have lids, though it does not matter what kind, screw or flip-top. The kombucha will have a lovely red colour to it now.
    6. Store the bottles in the fridge; they will keep unopened for 2 months. Be careful when opening the bottles as the kombucha might be very fizzy.
    7. If you find your kombucha a bit strong it can be diluted with sparkling water when serving. A sprig of fresh mint is a lovely addition.