Antonia Magor Nutrition

{Recipe} Hibiscus & Kombucha Cocktail

AntoniaxGallinee, RecipesAntonia MagorComment

I went to Mexico many years ago where hibiscus is everywhere, it hangs from the walls in big blooming clouds of colour and drifts into bars, restaurants and in particular cocktail menus. It has a sweet aromatic taste and you can find dried hibiscus flowers at Mexican grocery stores or online. The fragrant red flowers blossom and unfurl in boiling water creating an amazing rich colour and aromatic infusion. You can enjoy as a tea or muddled together with fruit and kombucha creates a refreshing mocktail. 

Kombucha has been promoted by health conscious people and hippies for years but has become more mainstream and trendy in the last couple of years. Making your own kombucha starts with a bacterial slab or “Scooby” traditionally inherited not bought and is a real labour of love to make, so luckily you can now buy it at health stores and big supermarkets. Kombucha is made from fermented green tea dating back into ancient Chinese times, the fermentation process creates a probiotic culture and a very small amount of alcohol is naturally produced. (However less than 1% in large batches so the drink is considered a soft drink.) Different kombucha’s have different flavours and strengths so it’s best to try a few different brands before finding your favourite. The slightly tart taste of kombucha pairs well with food and is a good non-alcoholic option.

Antonia x Gallinée

Gluten free, dairy free and vegan.

Serves 4

Prep Time 15 minutes

Takes 5 minutes to assemble

Ingredients:

  •  25grams dried hibiscus flowers
  • 300ml boiling water
  • 2 passion fruit
  •  juice of 2 limes
  • 800ml original kombucha
  • ice to serve

Method:

  • It is best to make the hisbiscus infusion in advance and allow to cool in the fridge until needed.
  • In a measuring jug place the dried hibiscus and boiling water, allow the flowers to bloom and seep their flavour into the water creating a richly coloured tea. Set aside for 15 minutes.
  • Drain the flowers and allow the tea to cool. 
  • Split the hibiscus infusion between glasses, add the ice, scoop the flesh from ½ a passionfruit into each glass and juice of ½ lime, muddle together before adding the kombucha last to maintain fizz.
  • Serve immediately.
  • NB: Kombucha is un-pasteurized and therefore not recommended during pregnancy or breast feeding.