Kombucha Berry Mocktail

Ingredients

• 100 g raspberries
• 100 g blueberries
• 100 g Strawberries
• 2 tsp Manuka honey or liquid honey
• 1 Organic Lime
• 2 sprigs Mint
• 800 ml fresh kombucha
• crushed ice

Instructions

1. 1.

   Wash berries gently, peel and pat strawberries dry. Blend half of the berries with honey. Chop remaining strawberries into small pieces.

2. 2.

   Rinse lime under hot water and squeeze half for juice. Slice the other half into rounds. Wash mint, shake dry and pluck leaves.

3. 3.

   Add berry puree, berries, lime juice, slices and mint to four glasses. Stir each together. Fill glasses with kombucha and crushed ice and serve.

4. 4.

   Preparation of 1 liter fresh kombucha: 1 l boiling water steeped with 8 g loose green tea for 15 minutes. Dissolve 90 g sugar in it, let cool and transfer into a clean large glass container. It is important that the tea is well cooled as the yeast cannot tolerate high temperatures. Add one kombucha yeast together with 100 ml starter liquid and seal with a linen cloth and rubber ring. Keep the glass at room temperature (above 19 °C, dark place) for 5–10 days to ferment. If after 5 days the kombucha is not acidic enough, it can sit a few more days. Then pour 80% of the finished kombucha into bottles and store cool. The remaining 10% is the new starter liquid for the next drink. Tip: The yeast can be stored in the refrigerator with the starter liquid for several weeks until needed.