Go Back
Raspberry lemon kombucha popsicles
Print Recipe
5 from 2 votes

Raspberry and lemon kombucha popsicles

A refreshing vegan kombucha popsicle with summer raspberries and probiotics
Prep Time15 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: easy apple popsicle, icy block, icy pole, kombucha, popsicle, raspberry
Servings: 4 popsicles 4oz (100ml) each


  • popsicle mould and sticks
  • small food processor


  • 11oz (330ml) bottle Organic raspberry and Lemon kombucha
  • 4 oz (100gms) raspberries fresh or frozen
  • 1 medium sized lemon, juiced


  • Pour kombucha into a large jug to help remove the fizz
  • Blitz raspberries and strain
  • Juice lemon and strain
  • Add strained raspberries and lemon juice to kombucha and stir well
  • Pour into popsicle moulds and insert sticks
  • Freeze for 24 hours until set
  • Remove from moulds and enjoy!