Cranberries may not be as well known for their antioxidant capacity as blueberries, but they have antioxidant power that ranks up there near blueberries. Probiotics from the kombucha and an added healing enhancement from the ginger in this recipe add to the cranberries’ healing properties. Serves 1 (1 cup)
Combine the kombucha, cranberries, and ginger in a blender and blend until icy and smooth. If needed, add 1 tablespoon of water at a time to ease blending.
Serve, or store in the refrigerator for up to 3 or 4 days.
nutrition facts (per serving)
60 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 5 mg sodium, 15 g carbohydrates, 4 g fiber, 5 g sugar, 0 g protein, 2% vitamin A, 0% calcium, 20% vitamin C, 2% iron