Ingredients
10 cl of UCHA Pineapple Kombucha
1 cl of lime juice
2 slices of fresh pineapple (or canned in juice)
4 to 6 fresh basil leaves
1/2 teaspoon of cane sugar syrup (optional)
Ice cubes
1 sprig of basil or pineapple slice for decoration
Steps
In a shaker or glass, lightly crush the pineapple and the basil leaves.
Add the lime juice and the syrup.
Fill with ice cubes, then pour in the Pineapple Kombucha.
Gently stir to mix well without breaking the bubble.
Strain if you want a smooth texture, or serve as is in a tall glass.
Garnish with a sprig of basil or a slice of pineapple on the rim.
Tips
Replace the basil with fresh coriander for a bolder note.
Add a splash of coconut milk for a Piña Kombucha effect.
In winter, heat the mixture (without boiling) with a star anise for a warm version.
