Feel like a fancy drink but not keen on getting boozy? No worries. Allow us to introduce you to the Doozy Hughesy named in honour of Remedy lover Dave Hughes!
Read on for our instructions to recreate it yourself at home.
- 100ml Remedy Kombucha – we recommend Original, but any flavour will work its own magic!
- 50ml orange juice (we recommend freshly squeezed!)
- Fresh thyme
- Blueberries (fresh or frozen!)
- Take a champagne glass
- Fill with around 100ml Remedy Kombucha
- Top with orange juice
- Garnish with a sprig or two of thyme and a few blueberries
- Sip and smile!
Just because you're avoiding booze doesn't mean you have to miss out on the fun when it comes to fancy drinks, right?
Whether you're feb-fasting for a short time, prefer to avoid alcohol altogether, or just feel like enjoying a booze-free bevvie, we reckon a kombucha mocktail is the perfect remedy (see what we did there?).
This lovely concoction - adapted from a recipe by The Core Health - ups the fancy factor big time by featuring flavoured ice cubes and a homemade compote. We guarantee you won't feel like you're missing out one bit.
- 4-5 thyme sprigs (1 tablespoon leaves removed)
- 1 cup blueberries
- 750ml bottle Remedy Kombucha Original
- 1.5 cups organic frozen or fresh blueberries
- 2 tbs water
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1 tsp maple syrup (optional)
- 2 tbsp chia seeds
HOW TO MAKE IT:
- Make ice cubes by place 2-3 lavender leaves and 2-3 blueberries in the holes of an empty ice cube tray, cover with filtered water and place in the freezer to set over night.
- To make the blueberry compote combine 1.5 cups of frozen or fresh blueberries with all other ingredients into a small saucepan over a simmering heat.
- Once the berries have been cooked through and stewed for around 5-6 minutes remove from the heat and mash with a fork, allow to cool slightly before stirring in the chia seeds, sit.
- To assemble, add in the ice cubes, a few fresh blueberries plus a lashing of the compote, your spirit of choosing, then top with Remedy Kombucha.
Recipe and images by Samantha Flook, The Core Health.
One of the perks of having the lovely Jacqueline Alwill from The Brown Paper Bag on board as our Remedy Nutritionist is an inside line to her AH-FREAKIN-MAZING whole food recipes.
We were obviously beyond excited when she was inspired by the launch of our new Cherry Plum kombucha to create a delicious, refined-sugar-free sweet treat that celebrates cherry in all its glory.
This recipe was originally posted on The Brown Paper Bag. Pop over there for stacks of delicious recipes and advice on all things real healthy food and nutrition. Over to you, Jacq...
"Remedy’s Cherry Plum Kombucha is deliciously sweet without being too much so, and on these hot summer days the perfect accompaniment for an icy treat – enter ROAST CHERRY RIPPLE SEMI FREDDO – enjoy!"
- 1 cup Greek yoghurt
- 1 cup ricotta
- 1/2 cup full cream milk
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 180g cherries, seeded and halved
- Preheat oven to 180C and line a baking tray with greaseproof paper.
- Place cherries on tray, drizzle with 2 tablespoons honey and place in oven to cook for 30 minutes.
- Once cherries are cooked, remove from oven and allow to cool.
- Make the ice cream by placing greek yoghurt, ricotta, full cream milk, honey and vanilla in a large mixing bowl and whisk together well.
- Pour half the ice cream into a 1L container, swirl through half the cherries and repeat.
- Wrap with glad wrap and place in freezer to set over night.
- Remove and allow to thaw slightly before serving.
- To serve either flip out of tin and slice or scoop and serve with roast stone fruit.
Serves 6 - 8
Banner image by Jacqueline Alwill for The Brown Paper Bag.