Raspberry and lemon kombucha popsicles
A refreshing vegan kombucha popsicle with summer raspberries and probiotics
Course: Dessert, Snack
Cuisine: Australian
Keyword: easy apple popsicle, icy block, icy pole, kombucha, popsicle, raspberry
Servings: 4 popsicles 4oz (100ml) each
- 11oz (330ml) bottle Organic raspberry and Lemon kombucha
- 4 oz (100gms) raspberries fresh or frozen
- 1 medium sized lemon, juiced
Pour kombucha into a large jug to help remove the fizz
Blitz raspberries and strain
Juice lemon and strain
Add strained raspberries and lemon juice to kombucha and stir well
Pour into popsicle moulds and insert sticks
Freeze for 24 hours until set
Remove from moulds and enjoy!