Remedy Mango Passion Pina Coladas

If you like Pina Coladas and getting caught in the rain, then this cocktail is for you! Juicy, creamy and delicious - this recipe will definitely hit the spot this summer! This recipe is an extract from Sofia Van Kempen and Shan Cooper from My Food Religion's new eBook 'Crap Free Christmas'. Photography by the team at Raspberry Creative.

Remedy Mango Passion Pina Coladas

Serves 2


  • 1 1/2 cups frozen pineapple
  • 1/4 cup frozen coconut chunks
  • 1/2 cup coconut milk or cream
  • 1/2 cup Remedy Mango Passion Kombucha
  • 2 shots white rum (optional)
  • 1 lime, juiced
  • Handful of mint (optional)
  • Ice


Add all ingredients into a blender and blend until smooth and creamy. Serve immediately.



To make this drink look even fancier, rub the rim of the glasses with lime juice and dip in sea salt or desiccated coconut. 


Remedy Wild Berry Frozen Mocktail

Looking for your new drink for summer? Remedy nutritionist Jacqueline Alwill has your summer sips sorted with this mouth-watering frozen mocktail. 

Remedy Wild Berry, Watermelon & Basil Frozen Mocktail

Serves 4-6
Gluten-free, Dairy-free and Vegan


  • 10 cups chopped watermelon, approx 2cm pieces

  • 2 x 330ml bottles Remedy Wild Berry Kombucha

  • Juice of 1 lime

  • 1/4 cup basil leaves

  • To serve: extra watermelon slices, lime pieces and basil leaves


Place watermelon in the freezer for 6 hours or overnight.

Once ready to make slushie, remove from freezer for approximately 10-15 minutes prior to soften.

Add half all the ingredients - watermelon, lime, basil and Remedy Kombucha Wild Berry - to a blender and blitz until an iced slushy consistency is created. Pour into glasses.

Repeat with remaining ingredients.

Serve immediately with 2 small pieces popped into the top of the slushies together with lime pieces and fresh basil.


Summer Berry Ice Cream Cake

Remedy nutritionist Jacqueline Alwill has whipped up the PERFECT recipe for summer entertaining. If you're looking for a recipe to WOW guests this summer, look no further! Christmas dessert sorted.

Remedy Wild Berry Ice Cream Cake

Serves 8-10


  • 2 L vanilla ice cream, dairy, coconut or your preference of dairy-free
  • 250g ginger biscuits (or gluten-free option)
  • 100g butter, melted (or coconut oil for dairy-free option)
  • 250g fresh blueberries
  • 350g fresh strawberries, about 2/3 sliced into smaller pieces
  • 200ml thickened double cream
  • 1x 330ml Remedy Wild Berry Kombucha


Pop your ice cream tub on the benchtop to soften. Double line a 15x26cm loaf tin with greaseproof paper, allowing about a 2cm overhang on the edges which will help you slide the cake out of the tin once frozen set. 

Add ginger biscuits to a food processor and blitz to a crumb and then add melted butter. Blitz again until it forms a dough. Spoon half the ice cream into the lined tin and spread out evenly, top with about 1/3 of the sliced strawberries and blueberries, followed by half the ginger biscuit crumb and pat down with the back of a spoon to even the mixture and gently press out any air bubbles. Repeat with remaining mixture, finishing with the biscuit crumb. Cover and place in the freezer to set overnight.

Pop the remaining strawberries into a bowl, pour over enough REMEDY WILD BERRY KOMBUCHA to coat the strawberries and place in the fridge to soak overnight. The following day, remove the cake from freezer 5-10 minutes before serving, unwrap and flip the cake over and onto a serving plate or board. Spread double cream over the top and decorate with the REMEDY soaked strawberries and fresh blueberries. You can pop it back into the freezer at this stage to set the berries and cream further or serve immediately.