Jess's Raspberry Kombucha and Elderflower Shrub with Frozen Irish Raspberries
By Jess Murphy
4 people
0 minutes
10 minutes
Ingredients
- 200 ml Elderflower Cordial
- 4 bottle Lemon & Ginger Kombucha
- 200 g Raspberries for freezing
- 300 g Raspberries crushed in a small bowl
Method
Method:
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.
