KOMBUCHA-LITAS - Recipe taken from Plant Academy: The Cookbook by Lauren Lovatt
Kombucha is one of the most fabulous ferments to use in drinks. It works well as a mixer and a strong base for an alcohol-free concoction. This recipe is inspired by the Mezcalitas of Mexico, and you can alter the fruits and herbs in it and still have a delicious drink. Throughout this book kombucha (see page 105) is used in multiple ways to make the most of its flavour profile: in dressings, as a fermenting agent and here as the main ingredient.
Serves: 2
Time taken: 10 minutes
For the rosemary syrup
1 rosemary sprig
Grated zest of 1 grapefruit
100g (3½oz) agave syrup
100ml (3½fl oz/scant ½ cup) filtered water
For the spiced salt
3 tbsp smoked sea salt
1 tsp dried chilli (pepper) flakes
1 tsp ground cinnamon
Juice of 1 large grapefruit
Juice of 1 lime
250ml (8½fl oz/1 cup) Kombucha (page 105)
Ice cubes, to serve
Rosemary sprig or twist of lime, to garnish
ROSEMARY SYRUP
Put the rosemary, grapefruit zest, agave and water in a small saucepan over a medium heat and simmer for 10 minutes, stirring constantly, until the mixture thickens. Place a sieve over a small heatproof bowl, strain the mixture through the sieve and leave to cool.
SPICED SALT
Mix the ingredients together on a small plate.
Use the lime or grapefruit juice to kiss the rim of two glasses and then dip the rims in the spiced salt mixture, moving the glasses around gently to make sure enough of the
mixture sticks to them. Now prepare the glasses with some ice, you can choose how much you like to use. Add half of the grapefruit and lime juice to each glass and top up with
kombucha then drizzle in 1–2 tablespoons of the rosemary syrup.
Store the syrup in a sealed container at room temperature for up to 1 month.
TIPS
– You can use any citrus here, just think about which herbs may pair well with your choice: this could be orange and thyme, bergamot and sage, blood orange and oregano, the possibilities are endless.
– The rosemary syrup can be used in many different drinks where sweetener is required, or even served simply as 1 tsp in a glass of sparkling water over ice.