Raspberry Kombucha with Lemon & Rosemary Syrup

As of now, I am spending my days lazying it up in beautiful Tuscany and probably sipping on a glass of wine as we speak. The weather here is rather different than it is back home- here we got a stable 30 degrees celcius, which makes for a lovely glass of refreshing Kombucha Drink.

Ever heard of Kombucha? No? Well, it’s supposed to be this amazing, wonderful drink- especially for our gut health. It is loaded with the good bacterias and has been drunk in China for centuries. It’s not a typical Nordic drink, but it has indeed found its way to the Nordic Region and is now brewed locally around the regions.

This drink is fairly simple – a splash of lemon syrup cooked with rosemary and topped off with a local raspberry kombucha. Throw in a couple of ice cubes in there and you got yourself a lovely, healthy summer drink.

Can of course be made with alcohol for those late summer evenings.

What’s your favorite drink during summer?

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



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