Louise says: “I lived in Rome for many years in my twenties, and every morning between December and May, I would go to the market square in Trastevere and sit by the fountain and order a bright red spremuta (‘freshly squeezed blood orange juice’) with my morning coffee.
“Such nostalgia led me to this recipe. I have written two versions of this recipe with different quantities of orange, to allow for drinking immediately as a fresh morning juice or as a bottle-conditioned fizzy drink closer to a sparkling soft drink or evening tipple. The first, here. can be prepared and enjoyed right away!
“I’ve used, Angostura bitters, a botanically infused alcoholic mixture (44.7% ABV), including herbs, spices and gentian, to create a kombucha cocktail. One of our household staples, bitters add a subtle complexity and depth of flavour when added in small quantities.
“There are many companies that produce alcoholic and non-alcoholic bitters – some are herbal; some are fruity. They are a delicious quick addition to any drink at the last moment.”
To make this recipe, you will first need to make a batch of plain kombucha – you can find the steps as part of Louise’s blackberry and apple pie kombucha recipe.