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
- Add the green tea bags, dried hibiscus flowers and sugar to a heatproof jug or bowl.
- Pour over the boiling water and stir until the sugar has dissolved.
- Cover with a clean tea towel and leave to cool completely to room temperature.
- Remove the tea bags and strain out the hibiscus flowers.
- Transfer to your fermentation jar, add the SCOBY and starter liquid, then cover with a breathable cloth.
- 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
- Add 3 tablespoons of Raspberry Cordial to each sterilised 750ml bottle.
- Fill with the strained kombucha, leaving a little headspace.
- Seal tightly and leave at room temperature for 2–4 days to develop carbonation.
- 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.
