Recipe for a Kombucha, Honey and Hibiscus Mocktail – the perfect, refreshing (and healthy) drink…
1 tablespoon dried hibiscus
500ml boiling water
½ cup blueberries, plus 1 tablespoon for decoration
4 tablespoons water
2 tablespoons raw honey
Optional: edible flowers for decoration
In a jug, steep hibiscus in boiling water. Brew this tea for 10 minutes, then strain it. Allow the liquid
to cool before refrigerating it.
Blitz the blueberries, water and raw honey in a blender until they form a purée.
Pour the blueberry purée into martini glasses and top with equal parts of the cooled hibiscus tea and
kombucha. Add the fresh mint leaves and float a few blueberries and edible flowers on top for a
really pretty mocktail.
You can easily add a splash of vodka to make this a cocktail instead of a mocktail.
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This healthy recipe is created by Dr Geraldine Robson-Parsons of the Nutrilicious Kitchen. Visit her website for more about her new recipe book and food preparation workshops.