Probiotic Raspberries

Name: Probiotic Raspberries
Prep time: 5 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 cups raspberries; 1/4 cup filtered water; 1 Tbsp honey; 1/2 tsp culture starter

Posted on April 28, 2015 by Danielle Johnson in Fermented

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Fermented foods and probiotics have long been a part of a healthy human diet. Pickles, sauerkraut, kombucha and kimchi are just a few of the ingenious methods human beings have developed to boost our immune systems and help sustain our precious gut microbes.

All of those fermented foods are great, but none of them qualify as dessert. And that’s where these probiotic raspberries come in! Combining the powerful nutritional advantages of probiotic cultures with the wholesome deliciousness of natural raspberries, this simple recipe is another fantastic way to add fermented foods to your diet.

Once you’ve made up a batch of these probiotic raspberries, there’s all sorts of things you can do with them. They are great just a snack by themselves, or you could add them to your favorite raw ice cream. You could use them to add a probiotic punch to a yummy smoothie, or mix them in with your breakfast porridge.

No matter what you do with them, you can’t go wrong. Sweet, simple, and probiotic. It’s a home run.

Ingredients

2 cups raspberries
1/4 cup filtered water
1 Tbsp honey
1/2 tsp culture starter

Servings:

Units:

Directions

Prep

5 min

Total

15 min

Combine warm water and honey in a cup. Stir until honey is dissolved. Let it cool to room temperature.
Add the culture starter to the honey water and stir until dissolved.
Add the raspberries and the honey water mixture to a bowl.
Gently mash up the raspberries to release some of the juice and to incorporate the honey water evenly.
Add the raspberries to a glass jar and seal loosely with a lid or cover with cotton and secure with a rubber band.
Set out on the counter in a cool, dry place out of direct sunlight for 1-3 days.
The berries are ready when air bubbles have formed and they are fizzy. They will taste slightly tart when ready. Store in the fridge until ready to use.