Put the berries and gomme syrup in a cocktail shaker and mix well.
Add gin, kombucha and ice. Shake the cocktail shaker well.
Serve in a tall glass or wine glass filled with crushed ice.
COCONUT CHEESECAKE WITH CHOCOLATE CRUST
Raspberry dessert
ROQUEFORT & POMEGRANATE PHYLLO DOUGH ROLLS
LEMON AND BLUEBERRY KUCHEN
SUMMER PAVLOVA
RASPBERRY MAGNUM
Rough bindweed fruit jam
BLUEBERRY RECTANGLES
MERINGUE, VANILLA AND RASPBERRY FROZEN DESSERT
MOJITO WITH KOMBUCHA AND STRAWBERRY
