Raspberry and Apricot Kombucha

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.