Raspberry Kombucha with Lemon & Rosemary
Yield 2 servings
1 rosemary sprig
1/2 decilitre honey
1 bottle Kombucha, raspberry flavor
- Squize the juice of the lemons and cook with honey and rosemary until a thick syrup forms.
- Pour the syrup over the ice cubes in two seperate glasses.
- Top it all off with ice cold kombucha.
- Serve with a sprig of rosemary and enjoy your summer.
Recipe by Tessa & the North at http://www.mynordickitchen.no/kombucha-drink/