Kombucha Berry Trifle

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!

Preparation time Prep: 20 mins
soak 15 mins
Skill level Easy Peasy

You will need:

  • 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
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
Recipe: Simon Toohey


  • 1Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
  • 2Mash the mango into a paste or place in a food processor then set aside.
  • 3In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.
  • 4Dust with icing sugar.
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