Razzy-Roo Chia Booch

By July 25, 2018March 18th, 2022No Comments

Tart and tangy, this is a spunky brew you won’t find anywhere else. I combined some of my favourite flavours of summer with nourishing chia to create a unique flavoured kombucha with a textural twist.

Raspberry and Rhubarb are full of bright flavours and the Chia packs a satisfying mouthfeel of ‘pop’ and ‘crunch’ with the raspberry seeds. The fibre in both the fruits and chia seeds will give your kombucha a smoothy-like texture, transforming this from a beverage into a refreshing snack.

Nutritional benefits are also as splendid as the taste!

Raspberries are loaded with Vitamin C, Vitamin K, Copper, Manganese, as well as antioxidants and phytonutrients such as flavonoids, ellagic and gallic acids.

Rhubarb also packs a wallop of Vitamin K, A, C, B vitamins, folate, riboflavin, niacin and pantothenic acid. Its a great source of manganese as well, with phosphorus, iron, calcium, and potassium. In fact, cooked rhubarb is said to have the equivalent calcium of the same volume of milk!

Chia has been getting lots of attention recently as the latest “Mayan Superfood”, and for good reason. Its a source of carbohydrates, protein, Omega-3s (linoleic and alpha-linoleic fatty acids), calcium, manganese, magnesium, phosphorus, zinc, copper, potassium, strontium, sulphur, iron, thiamine, niacin, iodine and vitamins A, B, E, D. The jelly-like texture of the chia seeds’ fibre is also a prebiotic; a medium for feeding the probiotic cultures of the kombucha. Thus the addition of chia to any probiotic drink creates the ultimate balanced environment for promoting healthy gut flora. 

To create this Pre & Probiotic Powerhouse refreshment, you will need:

  • Blender
  • Funnel
  • 500ml flip top bottle
  • A handful of fresh raspberries washed
  • 1 stem of rhubarb, washed and chopped
  • Approx 500mls brewed Kombucha tea
  • 2 tsp chia seeds


  1. Place fruit in the blender with just enough of the kombucha to cover the fruit. Blend on High, or Purée setting for about 30 seconds, until smooth.
  2. Use the funnel and spoon chia seeds into your flip top bottle, then pour in puréed fruit.
  3. Top with remaining Kombucha tea, until you reach the neck of the bottle, leaving some room at the top.
  4. Seal and give a gentle shake to mix the chia seeds, fruit, and kombucha together.
  5. Leave out at room temperature for 3-7 days to allow fruits to ferment and the chia seeds to plump up and carbonation to form.
  6. Chill and give a gentle shake before serving if the mixture has settled.


This textural brew is also delightful as a frozen treat; served as popsicles, flavoured ice cubes for fancy cocktails or slushes.

Lea Ann Luchka

Author Lea Ann Luchka

More posts by Lea Ann Luchka