Kombucha Mocktails with Raspberry and Lemon

why make this recipe

Kombucha mocktails are a fun and refreshing way to enjoy a drink without alcohol. This recipe combines the tartness of raspberries and the zing of lemon with the fizz of ginger kombucha. It’s a great choice for parties, picnics, or a cozy night at home. Plus, you get the health benefits of kombucha, which is packed with probiotics!

how to make Kombucha Mocktails with Raspberry and Lemon

Ingredients:

• 8 raspberries (fresh or thawed)
• 1 oz lemon juice
• 0.5 oz honey syrup
• 0.5 to 1 cup ginger kombucha
• 1 oz chilled butterfly pea tea
• Edible flowers and dehydrated lemon (for optional garnish)

Directions:

1. Add the raspberries, lemon juice, and honey syrup to a glass and muddle until the raspberries are in small pieces.
2. Fill your glass with ice and top it with kombucha.
3. Gently pour in the butterfly pea tea, then stir gently.
4. Garnish with edible flowers and dehydrated lemon if desired, and serve immediately.

how to serve Kombucha Mocktails with Raspberry and Lemon

Serve this mocktail in a clear glass to show off its beautiful colors. For a festive touch, add some ice cubes and garnish with edible flowers and a slice of dehydrated lemon on the rim. You can also serve it with a straw for a more casual feel.

how to store Kombucha Mocktails with Raspberry and Lemon

Kombucha mocktails are best enjoyed fresh. If you have leftovers, keep them in the fridge for up to a day. However, expect the drink to lose its fizz and taste a bit different over time. It’s recommended to mix a fresh batch when you’re ready to enjoy another glass.

tips to make Kombucha Mocktails with Raspberry and Lemon

• Use fresh raspberries if possible, but frozen ones work great too.
• Adjust the sweetness by adding more or less honey syrup according to your taste.
• Experiment with different flavors of kombucha to find your favorite mix!

variation

You can change this mocktail by adding other fruits like strawberries or blueberries. Try using different flavored syrups, such as lavender or mint, for added depth.

FAQs

1. Can I use store-bought raspberry syrup instead of fresh raspberries?
Yes, you can use raspberry syrup, but remember to adjust the amount of honey syrup based on your sweetness preference.

2. Is butterfly pea tea necessary for this recipe?
No, it is optional. The butterfly pea tea adds color but can be skipped if you prefer a simpler drink.

3. Can I make this drink in advance for a party?
While you can prep ingredients ahead of time, it’s best to mix and serve the mocktails right before guests arrive to enjoy the freshness and fizz.

Kombucha Mocktails with Raspberry and Lemon

A fun and refreshing non-alcoholic drink that combines tart raspberries, zingy lemon, and fizzy ginger kombucha, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 serving

Course: Beverage, Mocktail

Cuisine: American, Healthy

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 pieces Raspberries (fresh or thawed) Use fresh for best results.
• 1 oz Lemon juice
• 0.5 oz Honey syrup Adjust sweetness to taste.
• 0.5 to 1 cup Ginger kombucha Use more for a fizzier drink.
• 1 oz Chilled butterfly pea tea Optional for color.

Garnish

• Edible flowers and dehydrated lemon For optional garnish.

Method

 

Preparation

1. Add the raspberries, lemon juice, and honey syrup to a glass and muddle until the raspberries are in small pieces.
2. Fill your glass with ice and top it with kombucha.
3. Gently pour in the butterfly pea tea, then stir gently.
4. Garnish with edible flowers and dehydrated lemon if desired, and serve immediately.

Notes

Best served fresh; leftovers can be stored in the fridge for one day but may lose fizz. For a festive presentation, serve in a clear glass with a straw.