Food

By Peggy Kotsopoulos

1/2 cup frozen blueberries
1/2-inch cube fresh ginger, peeled
1 1/2 cups chamomile tea, steeped and chilled
splash of kombucha

1. Blend blueberries, tea and ginger.
2. Fill a champagne flute halfway with blueberry mixture.
3. Top with kombucha and enjoy!