Raspberry & Hibiscus Kombucha

Bright, floral and naturally effervescent

Lightly tart, gently floral and beautifully vibrant in colour, this Raspberry & Hibiscus Kombucha brings Norfolk Cordial into the world of slow fermentation. The raspberry deepens the berry notes, while hibiscus adds brightness and structure — resulting in a drink that feels both refreshing and quietly complex.

You’ll Need

For the First Ferment:

• 2 green tea bags
• 10g dried hibiscus flowers
• 120g unrefined sugar
• 1600ml boiling water
• SCOBY + starter liquid (as per your usual kombucha method)

For the Second Ferment (per 750ml bottle):

• 3 tbsp Norfolk Cordial Raspberry
• Kombucha from first ferment (strained)

Method

First Ferment

1. Add the green tea bags, dried hibiscus flowers and sugar to a heatproof jug or bowl.
2. Pour over 1600ml boiling water, stir until the sugar has dissolved.
3. Cover with a clean tea towel and leave to cool down to room temperature.
4. Remove the tea bags and strain out the hibiscus flowers.
   
5. Transfer to your fermentation jar, add your SCOBY and starter liquid, and cover with a breathable cloth.
6. Leave to ferment for 7–10 days, depending on taste and ambient temperature.

Taste regularly — it should be lightly tart but not sharp.

Second Ferment (Raspberry Infusion)

1. Add 3 tablespoons of Norfolk Cordial Raspberry to both sterilised 750ml bottles.
2. Fill with the strained kombucha from your first ferment, leaving a little headspace.
3. Seal tightly and leave at room temperature for 2–4 days to build carbonation.
4. Refrigerate once desired fizz has developed.

Serving Suggestion

Serve chilled, poured into a tall glass to admire the deep ruby hue.
Garnish with a few fresh raspberries or a sprig of mint for a subtle lift.

Fermentation is patient by nature. A little care, a little time — and something quietly special emerges.