Kombucha Strawberry Lemonade
Recipe by Educational Chef Paola Villafane
Demonstrated at Decatur Farmers Market on May 5, 2018
Ingredients
- 1 quart of strawberries from Watsonia Farms ($7.00)
- 32 oz of hibiscus blood orange kombucha from Golda Kombucha ($14.00)
- wildflower honey ($12.00 for 12 oz)
- water
- 1 lemon
- 1/2 lime
- cane sugar
Directions
- Slice strawberries in thin slices (reserve a couple for a topping) and add to a sauté pan over medium heat.
2. Add a tablespoon of honey to the cooking strawberries and cook for about ten minutes, or until liquids seep out and evaporate and mixture is thickening. Remove from heat and let cool. Move into mixing bowl.
3. Add 2 cups of kombucha into the strawberry mix and let that sit while preparing the lemonade base.
4. In a large pitcher, mix together 1 quart of water with the juice of one lemon and half of a lime. Mix in another two tablespoons of honey and two tablespoons of cane sugar, but feel free to adjust to desired sweetness.
5. Add strawberry mix into lemonade and mix, feel free again to adjust for desired sweetness and flavor.
6. Serve over ice and top with strawberry slices and enjoy!
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
