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