Beetroot, strawberry and ginger kombucha lemonade

Name: Beetroot, strawberry and ginger kombucha lemonade
Yield: 1L
Ingredients: 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, to serve; Mint leaves, to serve; Sliced hulled strawberries, to serve

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by Guy Turland

Oct 05, 2018

"With beetroot, berries and kombucha, this has to be the prettiest lemonade you'll make this summer" - Guy Turland.

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, to serve
Mint leaves, to serve
Sliced hulled strawberries, to serve

Method

1.

Combine kombucha, beetroot, ginger and pared zest in a large container. Cover and chill overnight or up to 3 days to infuse.
2.

When ready to serve, stir lemon juice and honey through kombucha mixture.
3.

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.
4.

Strain kombucha mixture into a jug, then pour into serving glasses. Add ice, mint and strawberries to serve.