This non-alcoholic cocktail not only looks the part, it supports your immune system during the festive season. It’s rich in vitamin C and antioxidants which protect cells from damage linked to chronic disease. Made with a fermented drink called kombucha, it contains prebiotics that provide fuel for the beneficial bacteria in your gut – helping support a healthy gut and immune system.
Course: Drinks
Servings: 2
Ingredients
3kiwi fruit peeled and diced
Juice of 1 lime
½tspmatcha powder
15gfresh mint leaves
500mlplain kombucha
1tspmaple syrup optional
Garnish
Fresh mint leaves
Kiwi slices
Handful of ice cubes
Instructions
Place the kiwi fruit, lime juice, mint leaves and syrup (if using) in a high-speed blender.
Blend until smooth.
Place a few cubs of ice in two highball glasses, pour in the puree mixture and top up with kombucha.
Give the drink a quick stir with a spoon, garnish the top of the glass and enjoy.
Notes
Allergens: None.Source: Ylenia Margareci, Vegan Natural Chef StudentNotes:This recipe can easily be doubled in quantity to serve a crowd. If using shop brought kombucha, always look for unpasteurised, free of artificial flavours and sugars and sediment in the bottom as this is a sign of living health-benefiting gut bacteria. Alternatively, use sparkling water.If you want to learn more about the nutritional benefits of fermented foods and the techniques of fermenting, take a look at CNM’s Natural and Vegan Chef Diploma Course.
