Jess's Raspberry Kombucha and Elderflower Shrub with Frozen Irish Raspberries

Raspberry Kombucha Lemonade Raspberry Kombucha Lemonade

By Jess Murphy

4 people 0 minutes 10 minutes


  • 200 ml Elderflower Cordial
  • 4 bottle Lemon & Ginger Kombucha
  • 200 g Raspberries for freezing
  • 300 g Raspberries crushed in a small bowl



Freeze 200g of raspberries overnight to turn into little ice cubes. When ready to make your shrub, remove the raspberries from the freezer, grab a large glass pitcher, and pop in the raspberry ice cubes.

Pour the elderflower cordial over the raspberries, add the crushed raspberries, and top with kombucha. Stir with a long slim wooden spoon and enjoy!

Top Tip: For more adult affairs or bottomless brunch, add 250ml of your favourite gin to the mix.

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