Kombucha has been around for years but has recently gained a lot of traction as a soft drink replacement due to some clever marketing that pits it as a low-sugar tonic that can heal all sorts of maladies. It’s taking up more and more space in the drinks aisle at the supermarket as consumers clamour for options outside the traditional high-sugar drinks and anything that seems remotely healthy.

But is kombucha actually as good for you as some may claim?

One of the byproducts of making your own kombucha is a forever growing amount of SCOBY, the symbiotic culture of bacteria and yeast that ferments the tasty tea. Rather than throw it away, which would be sad, Bon Appetit recommends chopping it up and transforming it into a tangy, fruity treat.