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Lemon Kombucha

This is an elegant and refreshing drink to have if you or any of your guests are avoiding alcohol. In the summer, I make it in a large jug making it ideal if you have a group of friends over for drinks.

Method

Place all the ingredients for the syrup in a heavy based saucepan and bring to the boil. Reduce to a simmer and cook for 5 minutes. Allow to cool completely and then strain.

 

Add the syrup to a large jug along with some ice. Pour over the kombucha and stir.

 

Serve in champagne flutes and garnish with a slice of lemon and a few blueberries.

 

 

NOTE: The syrup makes enough for 6-8 drinks but keeps really well in the fridge for up to a week if you want to make just one or two drinks. If you need more, simply multiply the recipe accordingly.

Ingredients

For the syrup -


A small bunch of mint


1 piece of ginger about the size of your thumb, skin left on, sliced


½ cup freshly squeezed lemon juice


¼ cup water


2-3 tablespoons maple syrup




Lemon and ginger kombucha


Lemon slices and blueberries to garnish


Serves: 6-8


Dietaries: VEGAN, GF

Method

Place all the ingredients for the syrup in a heavy based saucepan and bring to the boil. Reduce to a simmer and cook for 5 minutes. Allow to cool completely and then strain.

 

Add the syrup to a large jug along with some ice. Pour over the kombucha and stir.

 

Serve in champagne flutes and garnish with a slice of lemon and a few blueberries.

 

 

NOTE: The syrup makes enough for 6-8 drinks but keeps really well in the fridge for up to a week if you want to make just one or two drinks. If you need more, simply multiply the recipe accordingly.

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