Rosemary and Raspberry Kombucha

Name: Rosemary and Raspberry Kombucha
Yield: Makes: 1 × 1l jar
Ingredients: 1 litre (1 quart) Kombucha; 2 rosemary sprigs; ½ tsp coconut sugar; 5–6 fresh or dried raspberries; 5–6 fresh or dried raspberries

Preparation info

Makes:
1 × 1
l jar

Difficulty
Easy

Appears in

Mind Food

By Lauren Lovatt

Published 2022

About

Ingredients

1 litre (1 quart) Kombucha
2 rosemary sprigs

Drinks
Gluten-free
Vegan

Method

Add all of the ingredients to a swing-top bottle and leave to flavour and fizz for 2–4 days. Each day open the lid to release any excess air and taste a little in a glass to see how it is getting on. When you are happy with the flavour, store the bottle in the fridge and enjoy cold.