Ever since making my first batch of beet kvass, I've been experimenting with different ways of using it. I'd say its one of the most simple fermented drinks to make, as it's simply the liquid that is a bi-product of delicious lacto-fermented/pickled beetroot.
It's full of gut healthy probiotics and has zero added sugar. The taste is somewhere between salty, earthy and sweet, which makes is the perfect ingredient for a cocktail. I think this would be wonderful blended and served as a smoothie too, which removes the need for straining.
Makes 2 shorts
40ml beet kvass
200ml freshly squeezed orange juice (approx. 1.5 oranges), plus slices to garnish
2 stalks lemon verbena or mint, leaves picked, plus extra for garnish
Sparkling water to top up
- Either blend or shake the ingredients together until well combined
- Fill a glass with ice
- Strain the mixture into a jug before pouring into two tumblers/glasses (approx two thirds)
- Top the remaining third off with sparkling water
- Garnish with a small slice of orange and some lemon verbena/mint