Raspberry Kombucha with Lemon & Rosemary

Yield 2 servings


2 lemons

1 rosemary sprig

1/2 decilitre honey

1 bottle Kombucha, raspberry flavor


  1. Squize the juice of the lemons and cook with honey and rosemary until a thick syrup forms.
  2. Pour the syrup over the ice cubes in two seperate glasses.
  3. Top it all off with ice cold kombucha.
  4. Serve with a sprig of rosemary and enjoy your summer.

Courses Drink

Recipe by way to the north at