The Flavour Files: Behind the Brew of Raspberry & Ginger
Every bottle of Booch has its own story. But Raspberry & Ginger?
That’s a crowd favourite — and one that nearly didn’t happen. It’s bright, bold, and has just enough heat to make your taste buds stand up straight. This is the story behind one of our most loved brews — and why we think it works so damn well.
The Origin Story: Why Raspberry & Ginger?
When we first started experimenting with flavour blends, we knew we wanted something that could strike a balance — not too sweet, not too spicy, just clean, vibrant, and drinkable. Raspberry brought that naturally tart, fruit-forward bite. Ginger brought the zing. Together, they felt like the perfect way to introduce people to what real kombucha can taste like — with personality, not pretension. Originally created as a ‘gateway flavour’ for first-time kombucha drinkers, Raspberry & Ginger quickly became a fan favourite. What started as a test batch is now a permanent part of our line-up — and often the first flavour people ask for at Ripe Market.
Ingredient Deep Dive
🍓 Raspberry
We use a locally sourced raspberry purée and concentrate blend to get that balance of fresh fruit taste and bold colour. Raspberries are known for being naturally rich in antioxidants, but for us — they bring tang, depth, and just the right edge to the brew.
🌱 Ginger
We use a cold-pressed ginger juice to infuse that fiery, earthy warmth. The kick is gentle, but it lingers — the kind of burn you want in a good way. In early test batches, we didn’t add enough. It felt flat. Once we increased the ginger to 500g, the profile snapped into place.
How We Brew It
Like all our flavours, Raspberry & Ginger goes through our usual two-stage fermentation. The tea ferments first for 10–14 days. Once the base is ready, we infuse the raspberry and ginger post-fermentation to preserve the fruit notes and avoid over-acidification. The result? A punchy, crisp, beautifully balanced bottle that holds its own — especially in the UAE heat. And yes, we’ve tested it in every fridge we can find.
Why It Works (Taste + Balance)
It’s all about the play between acidity and spice. The raspberry gives you that juicy bite up front. The ginger kicks in midway and rides the finish with warmth. It’s a brew that hits every corner of your palate and leaves you refreshed, not overwhelmed. This is the one people hand to their friends who ‘don’t think they like kombucha.’ It changes minds. It gets shared. It sticks.
How to Enjoy It
Pairings:
- Morning reset with granola and fruit
- Midday desk companion
- Pre-dinner palate cleanser
- With spicy Thai or sushi — it cools heat and resets your tongue
Mocktail Ideas:
Booch Mule: Raspberry & Ginger, soda water, lime, crushed mint
Raspberry Kombucha Spritz: Serve chilled with crushed berries and a rosemary sprig
Booch Mojito: Raspberry & Ginger, muddled mint, fresh lime, lots of ice
Check out our recipes for more info on how to mix and blend your Mocktail!
What People Say
"It’s like your gut is doing a happy dance."
"I didn’t think I liked kombucha until I tried this. Now I buy a box a week."
"The ginger hits perfectly — not overpowering, just smooth and sharp."
If you haven’t tried Raspberry & Ginger yet,
You’re missing out. Order online, find us at Ripe Market, or ask for it in your favourite local café.
Your taste buds (and your gut) will thank you.
pssst…..
Next Flavour Files, we’re diving into Mandarin & Turmeric — our earthy, citrusy powerhouse. Subscribe to our insider club to stay tuned for how we built a brew that tastes like sunshine in a bottle.
Sources & Further Reading
- https://www.healthline.com/nutrition/raspberries-benefits
- https://www.bonappetit.com/story/how-to-ferment-ginger
- https://www.bbcgoodfood.com/howto/guide/health-benefits-kombucha
