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Kombucha has become such a mainstay of the beverage world landscape that it’s almost not surprising you’re finding it here — in a light, fluffy, fruity summer dessert!

You will need

Serves 4

  • 1 punnet raspberries
  • 1 punnet blackberries
  • 1 tablespoon basil leaves, finely chopped
  • 1 cup Fuji apple kombucha
  • 20g icing sugar
  • 1/2 teaspoon pink peppercorns
  • 1 mango, skin removed

To garnish

  • 200ml greek-style vanilla plant-based yoghurt (or mix in 1 tsp of vanilla to a natural flavoured yoghurt)
  • Icing sugar
  • Basil leaves

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5 mins to prep

15 mins to soak

  1. Step 1

    Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.

  2. Step 2

    Mash the mango into a paste or place in a food processor then set aside.

  3. Step 3

    In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.

  4. Step 4

    Dust with icing sugar.

Recipe: Simon Toohey

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