2 2/3 c brewed kombucha
1 1/3 c raspberry puree (about 1 1/2 cups berries)
Black tea kombucha works great in this recipe, but any kind will do. You may use fresh or frozen raspberries (mine were frozen from my garden last summer.)
In a quart jar or bail top bottle, combine the kombucha and raspberry puree. To make flat kombucha, cover your jar loosely with a cap or cloth tied with a rubber band. To make carbonated kombucha, place the mixture in a bail top bottle and close the top. Leave the mixture to ferment for one week. This will give you the sweetest kombucha. If you like it more sour, leave it out a bit longer, to taste.
Strain the kombucha through a fine sieve and seal in a jar or bottle and refrigerate.