BLUEBERRY LEMONADE

On my last trip to Maine in the US, I had a wonderful blueberry kombucha from a local brewery, which inspired me to write this recipe. My own recipe is a lighter version made with whole blueberries rather than blueberry juice and with the addition of the rind and juice of a lemon.

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Step 1

MAKES 1 BOTTLE AND SERVES 2–4 Add the lemon zest and juice and the blueberries to the bottle. If using fresh blueberries, squash them gently before adding to the bottle so the lovely blue colour is released into the kombucha. Top up with unflavoured kombucha leaving a 1-cm/⅜-inch air space at the top, then seal tightly.

Step 2

Leave the sealed bottle at room temperature, out of direct sunlight, for 2–3 days before testing for carbonation (see page 17), then refrigerate. Serve cold.

Step 3

BLUEBERRIES are high in vitamin C, antioxidants (for fighting cancer-causing free radicals) and anthocyanins (giving the blue colour to the berries) for heart health. They also help to fight urinary tract infections and have proved effective in boosting memory and brain health in recent studies.