Kombucha, while meant to be for gut health, is also a spectacular addition to the drinks trolley. With its slight sweetness and tart sourness it's the perfect standalone base for a mocktail or mix-in for stronger versions.
1 tbsp sugar syrup* (or more to taste, depending on tartness of passionfruit)
4 passionfruit, hulled
½ tsp freshly grated ginger
4 makrut lime leaves (plus extra to serve), lightly crushed until fragrant
1 litre ginger flavoured kombucha
makrut lime leaves
1. Combine the sugar syrup, passionfruit pulp, ginger and crushed lime leaves in a bowl. Cover and set aside for at least 2 hours for the lime flavour to infuse. If you have time, cover and place in the fridge overnight.
2. Give the pulp a good stir then remove the leaves (optional). Spoon the pulp into the base of four glasses. Top with ice then pour over the kombucha. Garnish with fresh mint leaves and another lime leaf, then serve.
*You can purchase sugar syrup or make one easily yourself at home by using a 1:1 ratio (one cup sugar to one cup water). Add both to a saucepan and cook only long enough to dissolve the sugar – you're not making caramel so don't let it take on any colour. Cool completely before using.