rosemary grape shrub with kombucha

• 1.5 cups purple grapes, preferably organic

• ½ cup frozen wild blueberries, preferably organic

• 2-3 tbsp. fresh rosemary leaves (no need to chop them up!)

• 1 cup apple cider vinegar

• ½ cup pure maple syrup

• 1 16-oz. bottle Health-ade Grape Vibes kombucha

• Fresh grapes and blueberries, frozen for ice cubes

In a small saucepan over medium-high heat, combine the grapes, frozen blueberries, rosemary, apple cider vinegar, maple syrup, and 1 cup water. Bring the mixture to a gentle boil, and cook for 20-30 minutes, stirring and smashing the fruit as you go, until mixture becomes slightly syrupy and fruit had broken down completely. Set aside to cool a bit, then strain the liquid into a jar or other container, discarding the solid fruit and herb bits. Refrigerate the shrub overnight or until completely cooled.

To make each drink, add a small handful of the frozen fruit “ice cubes” to 3-4 glasses, then fill each glass ⅓ of the way with the cooled shrub mixture. Top each glass off with Healthade Grape Vibes kombucha, and serve immediately. Cheers-ing is optional but recommended :)

SERVES 3-4

*NOTE: Grapes and blueberries are both packed with disease-fighting antioxidants and contain the phytochemical resveratrol, which can reduce inflammation and help the body age gracefully.