No time to craft your own kombucha? Fear not; our drinks expert shares five gut-friendly and locally made drinks to crack open this season
We’re so lucky to live in a revolutionary era of non-boozy drink creations. That may sound like hyperbole, but I promise it’s no exaggeration. Today’s soft drinks, which often serve as alternatives to alcohol, are expected to be delicious, handcrafted and, if at all possible, feature some kind of health benefit.
Beverages such as prebiotic sodas and kombucha go way beyond their primary function of hydration. They’re widely considered to support gut health, which can be very important when you consider that a large proportion of our immune system is supported by the gut. They’re also thought to improve digestion, balance mood and enhance energy.
The magic happens in different ways for different drinks. Prebiotic sodas, for example, are sparkling drinks infused with prebiotic fibres designed to feed helpful gut bacteria. Kombucha, meanwhile, is a fermented tea that’s rich in probiotics, enzymes and antioxidants. Both drinks are said to support the gut microbiome while delivering fantastic flavours – and often come in cool packaging, too.
For truly holistic, gut-nourishing drinking, it’s possible to make some of these drinks yourself, of course. But if, like me, you’re time-poor, want to support local businesses and are a sucker for design-led products, you’ll want to try some of these beauties. Be warned – they’re addictively good.
Curious Kombucha
Made by a craft beer brewer turned kombucha maker in Dorset, Curious Kombucha excels in funky flavours and often features foraged ingredients.
While the Raspberry and Turmeric (pictured) screams spring, I always reach for the versions with interesting extras, such as the Lion’s Mane and Hops, made with lion’s mane fungi supplied by Fruit Bodhi. This particular ingredient is believed to support cognitive function and lends a pleasing savoury note to a drink that’s famous for being herbal or fruity.
Cato
Bristol brand Cacto uses the juicy pink fruits that grow on top of the prickly pear cactus to make its exotic beverage. Rich in magnesium, vitamins C and E, antioxidants, fibre and essential fatty acids, the juice extracted from this cactus variety is a centuries-old remedy for hydration, recovery and bodily balance.
Tasting like a subtle version of ripe watermelon with a hint of strawberry, Cacto’s drinks maximise authentic flavour by ensuring the fruits are harvested at peak ripeness and pureed on-site in Mexico. Back in Bristol, this puree is blended with sparkling water for the classic Prickly Pear serve, but also comes supercharged with extra fruit flavours in other pours – think peaches, pineapples and kiwi.
We Are Kombucha
This Somerset-made booch comes in fun but grown-up flavours. Pink Lemonade or Pineapple with Pink Grapefruit are faves for spring, but purists may prefer the Ginger or Lemongrass – both equally zingy and refreshing sips.
The duo behind We Are Kombucha painstakingly source top-quality base ingredients, including organic green tea leaves, organic cane sugar and filtered water, alongside the obligatory scoby. Keep an eye out for the cans in artisan food and drink stores such as Farm Shop in Bruton.
Jamu
Jamu’s sparkling sodas are packed with high-fibre prebiotics. Produced in Exeter, they come in four thirst-quenching flavours and are made with real fruit. As a result, the drinks taste authentic and pop with flavour, while apple cider vinegar contributes zing.
Springtime is the perfect moment to snap open a Raspberry and Hibiscus or a Lemon and Basil sparkling soda. And while Jamu’s new packaging is on the money, serve larger crowds from a jug garnished with fruit slices.
PiQi
Water kefir sounds very “now”, but this raw probiotic drink actually has its origins in a recipe that’s been passed down through generations. It’s more recently been rediscovered by contemporary brands such as PiQi, which produces water kefir in Devon.
The drink is both tasty and reputed to be beneficial for digestive health and is made from a base recipe of just three ingredients: kefir grains (not actually grains but a scoby), water and sugar. During fermentation, sugar levels decrease while gut-friendly cultures increase, creating a moreish, lightly sparkling drink with a thirst-quenchingly tart twist. Adding ingredients such as dried figs, mint, raspberry and ginger to the mix boosts the flavour and nutrient quota.
Enjoyed this drinks curation? Find more sipping inspo here.
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