About a month ago I was talking with my client, Meraki Ferments, and we were looking for new ideas, something that would be easy and refreshing for summer. Naya, the owner of this kimchi, chucrut, and kombucha brand, suddenly came up with the idea of preparing popsicles with kombucha, which sounded perfect to me.
I’ve been producing culinary online content for the brand for about a year now. A few months ago I compiled five fantastic recipes using kimchi in one post on my blog. It still surprises me that it remains one of the most read posts and one of the most successful on my Pinterest.
Today I’m sharing with you this idea for beet kombucha popsickles. It’s not only colorful, but truly delicious and incredibly easy to prepare too.
200 ml (1 cup) beet kombucha
A handful of blueberries
4 popsickle molds
Optional: some mint leaves
Pour the kombucha into a bowl or soup plate and let it rest for at least 15 minutes. The more time you leave it, the more bubbles will evaporate. In fact, after I opened it, I went out to have lunch and came back about 5 hours later.
Then, fill the molds with the kombucha, blueberries, and mint leaves; put in the freezer and leave them there all night. The next day you’ll be able to enjoy some delicious popsicles.
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