Cheers!

New Year’s Greetings friends! Wherever you are in the world I hope you are finding refreshments however big or small. In New Zealand we are grateful to have the freedoms we do.

A friend recently asked me if I’d given up blogging. Not at all, but my writing lost it’s flow to the ‘publish’ button. So, to get things moving along I thought I’d share a few summer drinks with you!

Status Soda

I’ve never been much of an alcohol drinker. I’ve learned quickly to make friends with the reality that I’m a sensitive bod. Avoiding alcohol works best for my emotions, sleep and it makes sense given the medications I take. A diagnosis or descriptor of psychiatric problems is another good reason to reach for a kombucha! I have been diagnosed as having bipolar (I’ll share more about this in posts to come). Years ago when staying on a mental health ward, a kind nurse spoke these few words to me, “you should be grateful you don’t drink”. I didn’t really comprehend her remark at the time. I’ve revisited that comment as I’ve contemplated the many factors that I juggle to maintain my wellbeing. What would my life look like if problem drinking or poverty were part of the picture? It hasn’t been too hard to come to my ‘soda status’, but I know it is difficult for those who enjoy alcohol, but know it’s working against their health and family.

I’ve just shared my reasons for declining a drink, but when in a social setting and offered a glass of wine, I find the best response is to say I don’t drink and then move quickly on to what I am drinking. This sounds obvious – but sometimes I have been asked further as to why I “couldn’t have just one?”. Next, I have found myself giving reasons for having reasons – and have got into a tangle. Turning up with some bling kombucha tins helps. Now to some of my non-alcoholic drinking research!

Broadening Beverages

I enjoy sweet treats but given a choice I would rather eat my sugar than drink it. Low-sugar refreshments are my preference but this can be a challenge, especially when at a restaurant or bar. I’m experimenting with cold tea sodas, and store bought kombucha.

Kombucha

• 

• 

• 

Kombucha is a fermented, usually bubbly drink that is usually non-alcoholic. It is on trend, with many people making their own.  It is brewed using black and green teas, often including berry teas and fruit. It claims health benefits such as containing probiotics and antioxidants. It’s a welcome change to find supermarkets and café’s filling their fridges with something different.

Being a novice kombucha drinker, I’m tasting some brands in cafés, and supermarkets. Price wise in a cafe they compare with a coffee, or two dollars a tin for a four pack at the supermarket. Some of my store bought kombucha faves are made by ‘Remedy’ and ‘Amplify’. Our Pak’n Save stocks them in the chilled section and in the fizzy isle. Cherry, and passionfruit are firm favourites. Other ‘Remedy’ flavours include ginger lemon, peach, and blood orange.

Both of the companies above are made in Australia or New Zealand, are non-alcoholic, have no or low sugar, as well as no artificial sweeteners. Both use stevia for natural sweetening. I imagine these are far from the league of home brewed kombucha, but they seem a good starting point and are readily available. Recently I tasted a relative’s home made kombucha, flavoured with herbal tea. It delivered on taste, so much so that should I drink greater quantity of kombucha, I will face a scoby square in the face (the scoby is the unattractive ‘mother’ in the fermenting process)!  New Zealand brewed kombucha ‘Daily Organics’ is available from the supermarket. These have a fuller more fermented flavour and can have a very small alcohol content. To my taste buds it has little semblance to my fizzy companions making it a different and interesting option if you are wanting to choose a low-alcohol drink.

• 

• 

berry Dream

For a treat I like to make my Berry Dream drink pictured at the top of the page. I’ll add in the recipe for those who may like to make it.

Ingredients: Healtheries ‘Superfruits’ herbal tea bags, Barkers ‘Tropical Lite’ syrup and soda water

Brew concentrated ‘Superfruits’ tea, 7 bags in a teapot approx 600ml. Steep for an hour or more. Freeze into cubes (small or crushed cubes work the best).

To make the drink use ‘Barkers Lite Tropical’ syrup with soda water to taste. Add cubes to add colour, flavour and a pretty layer on top.

Concentrated fruit tea with soda water makes for a very low sugar drink. Christchurch family owned company ‘Chanui’ have an ‘Apple and Elderflower’ tea which is also berry-full and good for concentrate. This tea is harder to come by. I found it at Fresh Choice Merivale, in Christchurch. Red Seal’s ‘Blood Orange’ is also a good strong tea for making drinks.

Soda

I also like my trusty soda stream maker. Eco-friendly, it zhuzh’s up plain water on demand. Simple soda water with lime gives a zap of flavour and sensation that can curb a craving. We use limequats from our tree. They are tiny lime flavoured fruit with just enough juice for a drink. Our tree was very slow to produce but attractive while it gave thought to fruiting.

• 

• 

Be refreshed this season whether in big or small ways. Holidays aren’t perfect. Being out of routine can be a welcome change, but equally it can disrupt the habits that keep us feeling well. I’m trying to focus on keeping to just a few ‘rituals’ that keep me feeling good.

That’s me getting my feet back into the pool again. A big thank you to those who read or interacted with my blog last year. I’m always grateful for your comments. Enjoy the rest of January.

Cheers!

Bronnie