Raspberry and mint kombucha is my absolute favorite flavored kombucha so far, mainly because I love raspberries.
Back when I was still drinking alcohol regularly I would get this raspberry mojito on a night out, which was one of the few alcoholic drinks that I really enjoyed the taste of.
This kombucha actually tastes a lot like the raspberry mojito (though unfortunately it doesn’t get me drunk!).
I’ve been growing my own plants for the first time this year and mint has been the easiest and most successful one I’ve grown so far. I can highly recommend growing your own mint because it’s so easy and a lot cheaper than buying herbs from the supermarket.
I’ve also found some raspberry bushes nearby and was able to pick some raspberries for free. July is the best time to pick your own raspberries but you’ll also be able to buy them in the summer. You’ll only need a handful for this recipe.
Adding fruit to your kombucha is easy: you blend up a handful of fruit with a bit of kombucha, pour it into a clip top bottle and top it up with more kombucha. You can add a few mint leaves to the blender or directly into the bottle. The kombucha then needs to sit for another 4 days at room temperature after which the raspberries and mint can be filtered out and the drink can be transferred to the fridge where it will keep for many months.
What’s your favorite kombucha flavor?
- Handful raspberries
- A few mint leaves
- Place the rasp¬ber¬ries and the mint in a blender and top up with kom¬bucha
- Blend for a few seconds
- Using a colander, fill the mixture into a clip top jar
- Top up with more kombucha
- Close the bottle and leave to ferment at room temperature for 4 days
- When ready, pour through a sieve to filter out the raspberries and mint and transfer the drink to the fridge