Organic Raspberry-Hibiscus Kombucha

Momo's Raspberry Hibiscus Kombucha is the brand's most visually striking flavour, a deeply coloured, beautifully pink brew whose vibrant hue comes entirely from organic hibiscus flowers steeped in loose-leaf tea ahead of fermentation, rather than from any colouring or added flavouring. A hint of organic crushed raspberry deepens the berry notes and adds a fruity brightness, while the hibiscus brings a floral tartness that complements the kombucha's natural fermented acidity to produce a drink that feels simultaneously sophisticated and genuinely refreshing.

A Great Taste Award winner, this flavour is brewed in exactly the same way as every other Momo product: small glass jars, completely raw and unfiltered, and never pasteurised, at the brand's London brewery in New Covent Garden Market. Momo co-founders Josh Puddle and Lisa Thomson built the brand on the principle that the best kombucha should be made exactly as it has always been made, and the result is a product with a fuller, more complex depth of flavour than anything that has been filtered, heat-treated, or produced at scale.

The Raspberry Hibiscus kombucha has been described by the Momo team as the worldly older sibling of the range: sophisticated in profile, boldly coloured, and ideal as a genuinely refined alcohol alternative for those who want something more interesting than a soft drink. Low in sugar, vegan, Soil Association certified organic, and produced by the world's highest B Corp scoring kombucha brand, it is a drink made with integrity from the first sip to the last.