KOMBUCHA MOCKTAILS THREE WAYS 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. These fresh and yummy kombucha mocktails are no exception to that rule. I hope you love them too.
Hover your phone’s camera for two additional mocktail recipes: Blueberry, Ginger & Thyme Cucumber & Green Apple.
RASPBERRY MOJITO 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*
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.
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edible INDY Spring 2020
photography: Nikole Ramsay
TO SERVE 2 rosemary sprigs
