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. Raspberry deepens the berry notes, while hibiscus adds brightness and structure, creating 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

• 3 tbsp Norfolk Cordial Raspberry per 750ml bottle
• Kombucha from the first ferment, strained

To make

First ferment

1. Add the green tea bags, dried hibiscus flowers and sugar to a heatproof jug or bowl.
2. Pour over the boiling water and stir until the sugar has dissolved.
3. Cover with a clean tea towel and leave to cool completely to room temperature.
4. Remove the tea bags and strain out the hibiscus flowers.
5. Transfer to your fermentation jar, add the SCOBY and starter liquid, then 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

1. Add 3 tablespoons of Raspberry Cordial to each sterilised 750ml bottle.
2. Fill with the strained kombucha, leaving a little headspace.
3. Seal tightly and leave at room temperature for 2–4 days to develop carbonation.
4. Refrigerate once your preferred level of fizz has developed.

To serve

Serve well chilled in a tall glass to show off the deep ruby colour.

Garnish with a few fresh raspberries or a sprig of mint for a fresh, aromatic finish.

Enjoying this flavour?

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