Komucha’s all the rage. It’s detoxifying properties adds essential probiotics for a healthy gut. Use tinctures in any glass. Or drop it into this delicious, summer sparkling beverage.
½ tsp (2 mL) pink peppercorns
2 large strawberries, chopped
½ tsp (2 mL) raw honey
4 tsp (20 mL) Botanica Fermented Kombucha Revitalizing tonic
Generous pinches of Himalayan pink salt and ground ginger
1 tbsp (15 mL) lemon juice
1 cup (250 mL) naturally carbonated water
Strawberry, sliced, for garnish
Grind peppercorns with a mortar and pestle. Add strawberries, honey, fermented kombucha, salt, ginger and lemon and muddle into peppercorns. Place in a shaker along with carbonated water. Shake vigorously and pour over ice in a tall glass. Garnish with a sliced berry and serve.