METHOD

Using the back of a spoon, smash the berries into a chunky pulp with the castor sugar.

Add Blanco and rose water before squeezing in the juice of the lime (you should have about 40ml).

Divide the mixture between 4 glasses and fill the glass halfway with crushed ice.

To finish top up the drinks with kombucha and serve immediately.

(Designed and shot by the Culinary Cartel)