If you’ve been a reader for a while, you’ll know I have a love-hate relationship with kombucha.
The thing is, I want to like it. I really do. I mean, it’s so good for you and your gut health… but as much as I try it, I just don’t like it. It’s too strong for me, it gives me vinegar vibes, and I ultimately am not able to get it down.
I had hoped that brewing my own would help. It didn’t really. And I gave up for quite a while.
But at the beginning of the pandemic, I started to try again. I’ve been brewing my own, and I’ve finally figured out a combo that (mostly) works for me, but I still mostly drink it topped off with sparkling water.
Earlier this year, at The Wellness Show, I discovered Remedy Kombucha. Often when I’m at a trade show and they offer me a sample of kombucha, I refuse, because in my head, I’m the girl who doesn’t like kombucha. But this time for some reason, I said yes, and was pleasantly surprised at how drinkable it was.
The other thing I love about Remedy specifically is that it’s shelf-stable. That means you can stock up and keep the bottles in your garage or whatever until you have room in your fridge for them. Most kombuchas are not shelf-stable and need to be kept in the fridge.
Another beef a lot of people have with kombucha is the amount of sugar in them. You see, the wee critters that inhabit the scoby and ferment the tea need the sugar to live on. Remedy has somehow figured out how to do this in a low-sugar way, and they actually taste good, not like weird chemicals (which is why I also cannot handle stevia and other artificial sweeteners).
This kombucha basically tastes a lot like what I have been doing–about half to 2/3 of a glass of kombucha, topped with sparkling water. And it’s tasty! I’ve been drinking a glass at night after dinner instead of wine or a cocktail.
It’s great on its own, but then I thought I’d take it to the next level and make some mocktails and cocktails out of it.
So! I present to you the Kombucha Agua Fresca.
Agua Fresca is a drink that’s popular in Latin American (read: HOT) countries. Basically the idea is, you take fruits, vegetables, herbs, juice them up and then drink them with water or sparkling water. They’re cold, refreshing, and delicious.
Kombucha Agua Fresca
Ingredients (makes 1)
- 1 small Japanese cucumber or a 5″ section of an English cucumber, unpeeled
- 2 sprigs of fresh mint
- Juice of one lemon or lime
- 1 bottle of Remedy lemon, lime & mint kombucha (you could also use a mix of kombucha and sparkling water)
- Place the cucumber, mint and juice in a blender and blitz well until pureed and liquefied.
- Strain into a tall glass with ice.
- Top with the kombucha.
- Garnish with a lemon or lime slice.
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