- 100g raspberries
- 2 tsp castor sugar
- 1 juicy lime
- 2 tbsp rosewater
- 100ml Leonista 100% Karoo Agave Blanco
- 840ml Happy Culture Raspberry Hibiscus
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)