Black Cherry
Kombucha
Black Cherry Kombucha
Flavour: Black Cherry
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Ripe For The Drinking
About Black Cherry
Dreamy black cherries + Native Australian Kakadu plums put this fruity, floral booch in the running to be your new foodie favourite. Unlike your current dessert BFFs, Remedy Black Cherry Kombucha won’t act like it’s just a little sweet treat but leave you with a giant sugar rush later. It’s got your back with only 5 calories, no sugar and gut-lovin’ goodness in every sip. If every sweet, dark indulgence was this good to you, you’d have more than just a cherry on top.
Tasting Notes
First the fruity and floral aroma hits when you crack the lid. Then the intense flavour of sweet black cherries and baked plum undertones for a crisp, tart finish that’s ripe for the drinking.
Servings per can: 1
Serving size 330ml
| Per 330ML | % Daily Value* | |
|---|---|---|
| Calories | 5 | – |
| Fat | 0g | 0% |
| Carbohydrate -Sugars -Erythritol |
5g 0g 5g |
0% 0% 0% |
| Protein | 0g | – |
| Potassium | 30mg | 1% |
* 5% or less is a little, 15% or more is a lot
Ingredients
Raw kombucha [carbonated water, raw sugar*†, black tea*, green tea*, kombucha culture* (bacterial culture and yeast)], Hibiscus tea (water, hibiscus*), Erythritol*, Cherry flavour*, Kakadu plum extract, Stevia leaf extract*.
* Organic
† No sugar remains after Remedy’s traditional long-aged fermentation.
FAQs About Black Cherry
We’re glad you asked. Kakadu plums are native to Australia and contain the most Vitamin C of any fruit in the whole world!
The live cultures in every Remedy drink are extremely strong, healthy and happy. When it comes to Remedy Kombucha, this is because we follow an old-school, long-aged brewing process using a relative of the same live culture that we used for our very first batch. The brewing process happens in a warm environment and our testing has shown the live cultures not only survive but thrive right throughout shelf life, with absolutely no difference in quantity or quality whether kept in or out of the fridge. If you’re concerned, pour your kombucha into a glass and let it sit in a warm place for a few days. If you used a Remedy Kombucha, a SCOBY (Symbiotic Culture of Bacteria and Yeast aka “the mother”) will form.
A Cherri-ot
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