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Lockdown 2.0 Lavender Kombucha Spritz

Refreshment central with nutrition to boot. Divine flavours of lavender honey infused into kombucha with raspberries to deliver not only a heavenly mocktail spritz but valuable antioxidants and live cultures to diversify healthy gut microbes too.


Serves 1

Gluten free : Dairy Free : Vegetarian

2 teaspoons Lavender Honey (see recipe HERE)

330ml Ginger Lemon or Ginger Kombucha РI used Remedy Ginger Lemon Kombucha 

1/2 teaspoon vanilla extract

1/4 cup frozen raspberries

1/2 cup ice cubes

Drizzle lavender honey around a tall glass so it creates a golden effect around the edge. Add kombucha, vanilla, raspberries and ice to the glass, mix and serve.




Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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