Jess's Raspberry Kombucha and Elderflower Shrub with Frozen Irish Raspberries
Jess Murphy
Jess Murphy
Recipe - SuperValu Online
Jess's Raspberry Kombucha and Elderflower Shrub with Frozen Irish Raspberries
Prep Time10 Minutes
Servings4
0Ingredients
200 ml Elderflower Cordial
4 bottle Lemon & Ginger Kombucha
200 g Raspberries for freezing
300 g Raspberries crushed in a small bowl
Directions
- Freeze 200g of raspberries overnight to turn into little ice cubes. When ready to make your shrub, remove the raspberries from the freezer, grab a large glass pitcher, and pop in the raspberry ice cubes.
- Pour the elderflower cordial over the raspberries, add the crushed raspberries, and top with kombucha. Stir with a long slim wooden spoon and enjoy!
- Top Tip: For more adult affairs or bottomless brunch, add 250ml of your favourite gin to the mix.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bottlegreen Elderflower Cordial 500ml (500 ml)
€4.05€8.10/l
Lo Bros Organic Kombucha - Ginger & Lemon (330 ml)
€2.99€9.06/l
SuperValu Frozen Raspberries (340 g)
€1.85€5.44/kg
SuperValu Signature Tastes Raspberry (125 g)
€2.79€22.32/kg
Directions
- Freeze 200g of raspberries overnight to turn into little ice cubes. When ready to make your shrub, remove the raspberries from the freezer, grab a large glass pitcher, and pop in the raspberry ice cubes.
- Pour the elderflower cordial over the raspberries, add the crushed raspberries, and top with kombucha. Stir with a long slim wooden spoon and enjoy!
- Top Tip: For more adult affairs or bottomless brunch, add 250ml of your favourite gin to the mix.