Description
This raspberry mint kombucha mojito is low-sugar and versatile. Make this recipe with any fresh berry for a sweet, zingy mocktail.
Ingredients
Scale
- 2 teaspoons maple syrup, divided
- Juice of one lime, divided
- 1 teaspoon of grated ginger, divided
- 7–8 mint leaves, plus more for garnish
- 1/2 cup fresh raspberries, plus more for garnish
- 1 cup ice cubes
- 1 cup black tea kombucha
- 2 lime wedges or lime slices (for garnish)
Instructions
- Muddle 1 teaspoon of maple syrup, half the lime juice, 1/2 teaspoon of ginger, and half the mint in the bottom of each serving glass.
- Mash the raspberries in a small bowl, releasing their juices.
- Place the raspberries into a mesh strainer. Push the berries against the mesh, capturing their juice in a small bowl.
- Divide the juice between the serving glasses.
- Add 1/2 cup of ice to each glass.
- Fill each glass with 1/2 cup of kombucha.
- Garnish with a lime wedge, 1-2 mint leaves, and 2-3 raspberries.
- Serve.
Notes
If you don’t have maple syrup, substitute 3 teaspoons of cane sugar.
Make it boozy- add a shot of white rum into each glass in step 6.
Add 1/4 cup sparkling water with the kombucha in step 6 for even more fizz.
Black tea kombucha tastes best here, but you can also use white tea or green tea kombucha.
If you don’t have a muddler, use the back of a wooden spoon or a mortar and pestle to muddle the ingredients in step 1.
- Prep Time: 5 minutes
- Cook Time: 10 minutes