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
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
Preheat oven to 200C/180C fan/gas 6. Peel and chop the beetroot into ½ inch cubes.
Place the beetroot in the centre of the foil, drizzle with water, bring the sides of the foil together to create a parcel. Cook for 40 minutes.
Once cooled, transfer to a blender and puree into a smooth paste, adding a splash of kombucha (alternatively, use pressed beetroot juice).
Add the beetroot paste/juice and grated ginger to a 1L clip top bottle. Using a funnel, pour in the first fermentation kombucha, leaving 1 to 2 inches free at the top.
Store at room temperature, out of direct sunlight overnight for up to 3 days, until it reaches the desired level of carbonation.
Chill in the fridge before serving.
Store in the fridge, tightly sealed, for up to four weeks unopened. Once open, best consumed within 3 days.