Add a small splash of kombucha in the bottom of each mould.
Add a teaspoon of chia seeds to the kombucha and stir gently with a paddle pop stick or butter knife.
Allow to sit for 5-10 minutes for the chia seeds to absorb the liquid. Stir again.
Pop some slices of fruit into your ice-block moulds. I’ve used mango slices with an elderflower flavour and strawberry slices with a berry flavoured kombucha.
Top with extra kombucha to about 4/5ths full.
Freeze overnight and enjoy!
Mix and match your favourite kombucha flavours with delicious summer fruits! Slices of kiwi and dragonfruit look spectacular, and what little tot can resist the charms of mixed berries?Try blending the kombucha with some frozen fruit and seeds for a more solid treat. Get creative with frozen mango and coconut cream if you dare!
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
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