Enjoy a berry-licious British blueberry kombucha cocktail this summer developed by nutritionist Emma Hanton and Olympian Dame Jessica Ennis-Hill. It’s refreshingly thirst quenching and can be made with or without alcohol.

Dame Jessica Ennis-Hill

Preparation time: 15min
Serves: 4

This summer cocktail has been made using premium British blueberries, which are low in calories, and high in fibre, vitamin C and vitamin K. These super berries have also been shown to directly boost  heart health and increase antioxidant levels in your body which aids brain function.

1. Make the compote first. Add the British Blueberries, water, maple syrup and lime juice to a saucepan over medium heat.
2. Simmer the blueberries for 15min, until mostly broken down. Mash occasionally with a wooden spoon throughout cooking.
3. Remove from the heat and set aside to cool.
4. Add a spoonful of the cooled compote to the bottom of each glass.
5. Add some ice cubes and one measure of gin (if using) to each glass.
6. Top each glass up with a 50/50 mix of kombucha and sparkling water.
7. Finish each glass with a lime wedge and a few fresh blueberries.