RED PU-ERH & BITTER ORANGE SPRITZ
HOMEMADE roasted burnt orange syrup goes with punchy Red Pu-Erh GO Kombucha to make a deliciously refreshing non-alcoholic bitter spritz with plenty of tang and bite to rival the alcoholic version.
This mocktail is absolutely perfect for a summer’s day. Make a jug, get your best balloon glasses out, serve with loads of ice and enjoy in the sun. Oranges are packed with vitamins and minerals including vitamin C, folate, potassium and thiamine. There are also plenty of antixoidants, carotenoids, phenolics and citric acid.
Among other health benefits oranges can help with heart health and protect us from anemia and kidney stones (source: healthline). Combine oranges with the gut-friendly microbes, yeasts and beneficial acids from raw unpasteurised GO Kombucha and you have a mocktail that is as healthy as it is tasty. And it’s very tasty!
Ingredients (makes two large glasses)
1 large orange
500ml GO Kombucha Red Pu-Erh
100g caster sugar and a little extra for roasting oranges
Rosemary and thyme
150ml water
Method
Pre-heat oven to 190C
Zest orange and put zest to one side
Slice oranges into medium thick rounds, place on baking tray, sprinkle a little sugar over them, flip and sprinkle the other side
Roast for approx 30 mins until beginning to burn at the edges. Flip halfway. Roast for longer if you prefer a more burnt / bitter flavour
Dissolve sugar in water then take off the heat, add the zest, a sprig of rosemary and thyme to give the syrup a slightly herbaceous flavour, and burnt orange rounds. Allow to steep until syrup reaches room temperature
Sieve the liquid into a jug
Add 5 tablespoons of syrup to each glass, top up with 250ml kombucha, stir then add plenty of ice
Garnish with a sprig of rosemary
