Try swapping fizzy, preservative laden drinks (they don’t do your gut bugs any favours!) for kombucha. This recipe is refreshing yet a little fiery from the kick of ginger, its punchy bright colour means it looks great on the table too! Plus, if you’re struggling to drink enough, this is a great way to up your fluid intake.
veggie | vegan | dairy-free | gluten-free
variety counter – 3
4 portions
800ml kombucha from first fermentation (see recipe)
1 beetroot (or 120ml pressed beetroot juice)
2 tbsp fresh grated ginger
1 tbsp water
(per portion)
energy in kcal – 42
fibre – 0.5g
fat – 0g, and of which saturates 0g
carbohydrates – 9.8g, and of which sugars 9.5g
protein – 0.5g
Store in the fridge, tightly sealed, for up to four weeks unopened. Once open, best consumed within 3 days.