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Beetroot, Strawberry and Ginger Kombucha Lemonade
Beetroot, Strawberry and Ginger Kombucha Lemonade
- 4 cups 1L kombucha
- 1 large beetroot (peeled, cut into 1.5cm pieces)
- 1 tsp finely grated ginger
- Pared zest of 1 lemon (plus finely grated zest of 1 lemon and juice of 3 lemons)
- 2 tbs runny honey
- 1/2 cup 110g raw sugar (we used Woolworths Macro)
- 1/2 tsp thyme leaves
- Ice (mint leaves and sliced hulled strawberries, to serve)
- Combine kombucha, beetroot, ginger and pared zest in a large container. Cover and chill overnight or up to 3 days to infuse.
- When ready to serve, stir lemon juice and honey through kombucha mixture.
- To prepare serving glasses, combine sugar, thyme and finely grated lemon zest on a plate. Rub rims of serving glasses with water, then press into sugar mixture.
- Strain kombucha mixture into a jug, then pour into serving glasses. Add ice, mint and strawberries to serve.
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