How to Make Raspberry Kvass

Kvass is a wonderfully healthy fermented beverage and it's usually made with beets. But if you have a hard time-consuming beets, try this raspberry version instead.

How to Make Raspberry Kvass | Real Food RN

Kvass is a wonderfully healthy fermented beverage that I have been trying my HARDEST to like! It’s so good for you, but it’s often made with beets….and beets taste like dirt! Beets are the only food that I really have to force myself to eat.

So, I thought I was never going to be able to enjoy the health benefits of kvass. That is until my Mom made Raspberry Kvass! Yes! Thanks, mom. Here is how she made it…

How to Make Raspberry Kvass | Real Food RN

Raspberry Kvass

Kvass is a wonderfully healthy fermented beverage and it's usually made with beets. But if you have a hard time-consuming beets, try this raspberry version instead.

Ingredients

  • 1 cup raspberries
  • Filtered water (enough to fill jar)
  • 1 tablespoon raw honey
  • 4 ginger slices

Instructions

1. Place the fruit, honey, and ginger into a quart jar.

2. Add enough water to fill 1 inch from the top of the jar.

3. You have to leave the headroom to allow the pressure to build.

4. There’s no need to stir, just tightly cover the jar and give it a shake 2 or 3 times a day.

5. Once it starts bubbling, burp the jar every once in a while to release the pressure and retighten the lid.

6. It should start bubbling in 24 hours and will be ready to drink in 2 days or so when there is lots of bubbling.

7. When it’s ready, strain out and discard the fruit.

8. Keep Raspberry Kvass refrigerated for up to one week.

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How to Make Raspberry Kvass | Real Food RN

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59 Replies to “How to Make Raspberry Kvass”

  1. I made some this weekend and I had to come thank you for rocking my world! This is so good, and way easier and cheaper than kombucha. Does it have similar health benefits to kombucha? Thanks again. This is awesome and I can’t wait to try it with blueberries!

    1. It does have similar benefits, but not to the extent of kombucha as its not fermented with a SCOBY. Glad you enjoyed it! Let me know how the blueberries turn out, I haven’t tried them yet.

      1. The blueberry tastes good, but it didn’t bubble up ( ferment?) as quickly or as much as the raspberry. Don’t know what that means, if anything. Going to also try it with blackberries next!

        1. The reason for your blueberries not fermenting quick is becouse it’s not as acidic as raspberries next time you might need to add some lemon juice

  2. Mine’s not bubbling a lot. Just a few bubbles. Nor did I need to burp lid. I’m on day 3. 1 day in fridge 2 days on counter. Shaking a couple times a day….do I let it keep going?

  3. Does this work with frozen fruit, or would the bacteria be too dormant? Or is this the bacteria from the honey?

    1. Many of the beneficials most likely come from the ginger, more so than the berry (although berries have their yeast & bacteria friends as well) This recipe is reminiscent of creating a “ginger bug” to use as a starter culture, and in that case it’s ginger, water & honey (or sugar w/ backstrap molasses) that get the culture kicking. I have a jar of this raspberry kvass on the counter that should be ready now, can’t wait! (Thanks for sharing the recipe Kate!)

  4. So excited to try this…..I love beets so gonna make both….I’m also addicted to Kombucha but it is too complicated for me at this point however I am getting a little tired of paying the high price to buy it….gonna have to break down and make some of that too I’m sure….Thanks for sharing….!!!!!

  5. I have some on the counter as we speak, just wondering, does it need to be with ginger? I’m not a big fan of ginger although it has great health benefits. Thanks for sharing your recipe! I love raspberries!

  6. So, mine still has no bubbles. I think I added too little water? I’m afraid I have left about three inches or so from the top. Do you think it will still bubble if I leave it for one more day (or more?).
    Or do I have to throw it away 🙁 ?

  7. So did I get it right, after letting it ferment for 24 hours, you then let it sit on the counter another 24 hours or so. And the you discard the fruit and put it in the fridge?

    1. The ginger is what helps the fermentation process, similar to making homemade ginger ale. Your could try frozen raspberries, I have not done that yet. Let me know how it works out.

  8. I use frozen friut all the time. I do start with boiling spring water to disolve the sweetener and heat the fruit. Then top up with room temp.
    Sometimes I use whey rather than the ginger. Both work very nicely.

  9. I’ve been making this for awhile now. Much less trouble than other ferments I’ve made. I have actually been making mine on a “continuous brew” cycle, and I don’t toss the the fruit! I only use blackberries because 1. they taste better in my opinion, and 2. they are fabulous mixed with Brown Cow Cream Top VANILLA Yogurt.
    Since I eat the blackberries with my yogurt I never toss them. I add new blackberries every 7 – 14 days, along with additional honey and water. I leave it out on the counter for 1-2 days depending upon the ambient temperature; then I put it back in the refrigerator. I love the tangy kvass it makes and I adore the fermented blackberries mixed with my yogurt.
    With the continuous brew method you will eventually build up a layer of sediment in the bottom of the jar. Every couple of months I strained out whatever fruit might still be in my jar; rinse it and set it aside (or eat it); then I strain the liquid through a very fine mesh strainer or even a coffee filter. After that I put the liquid back in a clean jar, add more fruit, water, & honey and start the cycle over again.

  10. I’m confused. In the recipe it’s says to cover after you put all ingredients in a jar, leave enough room for pressure. Then shake 2-3 times a day. Then open to relieve pressure. However, in a comment you said you cover it with a towel. What do I cover my jar with initially, towel or air tight lid? If it’s a towel, when do I switch it to an air tight lid? I would like lots of fizz in my Kvass.

    1. My mom made this recipe and she uses a lid that she burps, sometimes when I make it I cover with a towel. It depends on how fizzy you want it. Fizzier with a lid

  11. does is have alcohol at all once it bubbles a few days? ive been makimg it with dates and other fruit with ginger powder and fresh mint. gets realy foamy and bubbly with just organic rag over it. using cork now to burp to see if its fizzier.

  12. Hi! What size jar do you make this in? I couldn’t find it in the recipe and don’t want to add too much or too little water. Thanks!

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