Kombucha Berry Trifle

RatingDifficultyBeginner
Prep Time35 minsTotal Time35 mins
 1 punnet raspberries
 1 punnet blackberries
 1 tablespoon basil leaves, finely chopped
 1 cup Fuji apple kombucha
 20g icing sugar
 ½ teaspoon pink peppercorns
 1 mango, skin removed
For garnishing
 200ml greek-style vanilla plant-based yoghurt (or just a separate tsp of vanilla)
 Icing sugar
 Basil leaves
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

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

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

Dust with icing sugar.

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Ingredients

 1 punnet raspberries
 1 punnet blackberries
 1 tablespoon basil leaves, finely chopped
 1 cup Fuji apple kombucha
 20g icing sugar
 ½ teaspoon pink peppercorns
 1 mango, skin removed
For garnishing
 200ml greek-style vanilla plant-based yoghurt (or just a separate tsp of vanilla)
 Icing sugar
 Basil leaves

Directions

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

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

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

Dust with icing sugar.

Kombucha Berry Trifle
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