If you like the naturally sweet taste of raspberries, you will enjoy raspberry-flavored kombucha. In the winter (and year-round, really 😅), I rely on frozen fruit to flavor my kombucha.
When thawed, frozen raspberries produce a magical, juicy mix of berry pulp. The concoction is perfect for kombucha. Both raspberry and mango, as featured in Venus Mango Kombucha, are readily available in your local co-op or grocer’s frozen section.
In astrology, the planet Venus rules all things love, romance and courtship in a person’s life. Where the planet was positioned at your time of birth determines some of these indulgent traits. Raspberry is ruled by the planet Venus, giving honor to this delicious, refreshing brew and love, beauty, pleasure… things like that ❤
Enjoy my Venus Mango recipe, which is nearly guaranteed to give you a dramatic fizzy opening. Small sips are known to help alleviate minor headaches and even hangovers!
- Mango – thawed, frozen mango (1+ tbsp)
- Raspberry – thawed, frozen raspberries (1 tbsp)
- Ginger – fresh, one dime to nickel slices per bottle (powdered or crystalized ginger may be substituted)
To prepare the fruit, I typically fill a small glass jar with the amount of frozen fruit I need the evening before I flavor kombucha. Most fruit will thaw in 6-8 hours.