When I was in my early teens, Mum had this odd stuff bubbling away in batches on the kitchen bench. She would ask us all to have a small amount each day and, to begin with, I have to admit it was quite a rude shock. This was well before kombucha became as popular as it is today and we had not heard of mixing it with other tasty fruits and spices to create a refreshing drink. I still don’t love the stuff straight up, but I enjoy it naturally flavoured in a super tasty way.
Ingredients
- 35 g (1¼ oz/¼ cup) raspberries, mashed
- 1 tablespoon finely chopped mint
- juice of ½ lime
- 1 lime slice
- 150 g (5½ oz/1 cup) crushed ice
- 375 ml (12½ fl oz/1½ cups) kombucha*
To Serve
- 2 rosemary sprigs
About this recipe
Recipes excerpted with permission from Whole by Harriet Birrell, published by Hardie Grant, February 2019, RRP $35 hardcover. Available on amazon.com or your local bookstore
