5 Mins
Easy
KOMBUCHA: RASPBERRY AND LAVENDER FIZZ
Ready for a fizz sensation!
Fresh raspberries frozen in ice cubes meet fragrant lavender syrup, all topped with Lipton Raspberry Kombucha. This sparkling delight is a feast for the eyes and the taste buds!
- Fresh raspberries for ice cubes
- 100ml (generic) sugar free syrup
- 1 tbsp fresh lavender, buds removed from stem
- 150ml Lipton Raspberry Kombucha
Serving Size: 275ml
Calories
| per 100g | 16 |
| per serving | 44 |
Sugar
| per 100g | 1.8 |
| per serving | 4.8 |
*Be sure to check ingredients for any allergen information and individual dietary suitability
Featuring this Lipton Refreshment:
Method
- To a 1.5cm square ice cube tray add a raspberry in each section before filing with water and freezing until solid.
- Add the sugar free syrup and lavender to a pan over a low heat for 5 mins until the lavender infuses. Set aside to cool.
- In a tall glass add the raspberry ice cubes, then pour over the cooled lavender syrup.
- Pour over the Lipton Raspberry Kombucha slowly to get the tow layers and enjoy.
