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Blood orangeade kombucha recipe

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Louise Avery, author of Kombucha: Healthy Recipes for Naturally Fermented Tea Drinks, shares her recipe for zesty blood orangeade kombucha.

Blood orange kombucha recipe

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.

Ingredients

For the blood orangeade

  • Blood orange 2
  • Unflavoured kombucha 2 litres, to top up (see recipe link above)
  • Prosecco or champagne 1 bottle, to top up
  • A citrus press or hand juicer 1

For the blood orange kombucha cocktail

  • Blood orange 1
  • Unflavoured kombucha 500ml, to top up
  • Angostura bitters to serve
  • A twist of orange peel to garnish
  • A citrus press or hand juicer 1
  • 500ml bottle with an airtight lid 1

Method

For the blood orangeade

  • Step 1

    Juice the blood oranges in the cold-press juicer. It should yield around 200 ml/2⁄3 cup of juice.

  • Step 2

    Mix the freshly squeezed blood orange juice with the unflavoured kombucha at a ratio of one-third juice to two-thirds kombucha and drink immediately for a refreshing breakfast drink.

  • Step 3

    Note: This can be topped up with Prosecco or Champage to imitate a Bellini or mimosa cocktail. Do this when the kombucha is uncarbonated to prevent it overflowing!

For the blood orange kombucha cocktail

  • Step 1

    Juice the blood orange in the cold-press juicer. It should yield around 100 ml/generous 1⁄3 cup of juice.

  • Step 2

    Add the freshly squeezed blood orange juice to the bottle, top up with unflavoured kombucha leaving a 1cm air space at the top, then seal tightly.

  • Step 3

    Leave the sealed bottle at room temperature for 1 day, then refrigerate for up to 1 week before serving.

  • Step 4

    Serve cold in ice-filled glasses with a few drops of Angostura bitters in each glass to add some additional flavour and depth. Garnish with a twist of orange peel if you want to.

Kombucha by Louise AveryKombucha: Healthy Recipes for Naturally Fermented Tea Drinks by Louise Avery, published in hardback on 11 September priced £9.99. Order your copy online.

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