Kombucha. Add it to the list of hipster food trends. Along with kale and golden milk.
Aren’t a hip foodie? Don’t know what Kombucha is?
It’s a fermented tea known for its probiotic + digestive health benefits. It’s carbonated and highly effervescent. Most people either love it or hate it. Its got a tart kick similar to vinegar that can turn some people off.
I personally love it. Do I drink it because it’s a super food? No, I drink it because I love the tart, refreshing carbonation and strong flavor. The probiotics are a benefit. But here’s the thing. You prolly only need a couple ounces for the probiotic benefits. I always drink the whole bottle in about two minutes.
This recipe is my first attempt with kombucha that doesn’t involve guzzling it down.
I wanted to make a sauce with all my delicious local Eckert’s farm blackberries.
The strong flavors of kombucha make for a perfect simple sauce without having to add many ingredients.
It’s quick, simple and delicious.
Pour it over oatmeal.
Pour it over ice cream.
Pour it over yogurt and granola.
Pour it over all the things.
- 3 cups blackberries
- ½ cup Lemonade Kombucha (drink the rest !! )
- ¼ cup coconut sugar OR brown sugar OR white sugar OR honey
- ¼ tsp sea salt
- 1 TBS cornstarch mixed with 1 TBS cold water
- Add all ingredients except cornstarch mixture to saucepan
- Simmer at medium heat, covered for 10 minutes, mixture should be bubbling slightly
- Add dissolved cornstarch mixture to sauce, stir, BTB and heat for 1 minute
- Remove from heat and gently smash blackberries with back of wooden spoon to desired consistency of sauce
- Let cool and store in covered glass container for up to several weeks