Berry Kombucha “Fauxito” Mocktail
With sweet-tart berries, notes of floral hibiscus and Mojito influences of mint and lime, this bubbly kombucha-based mocktail is a refreshing summer sipper. It uses unrefined Demerara sugar rather than white for its richness and molasseslike finish, sure to quench your thirst as the weather warms up.
“If using berries that are more sour than sweet, stir in a few drops of honey to help balance out the tartness,” suggests Michelle Pennock, executive chef for the President’s Choice Test Kitchen.
Prep Time: 10 Minutes
Ready Time: 10 Minutes
Serving: 1 Portion
• 3 each fresh blackberries and raspberries, plus additional for garnish
• 10 fresh mint leaves
• 2 tsp (10 mL) packed Demerara sugar
• 2 tbsp (25 mL) fresh lime juice
• 1/4 cup (50 mL) coconut water not from concentrate
• 1/2 cup (125 mL) PC Organics Raspberry Hibiscus Kombucha
• 1 cup (250 mL) ice cubes
• 1 sprig fresh mint, for garnish
Place blackberries and raspberries in a highball glass. Add five mint leaves and sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed.
Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining five mint leaves.
Garnish with additional berries and mint sprig.
TO TURN THIS MOCKTAIL INTO A COCKTAIL, SUBSTITUTE COCONUT WATER WITH WHITE RUM.
Nutritional information per serving:
Calories 100, fat 0 g, sodium 10 mg, carbohydrate 24 g, fibre 1g, sugars 20 g, protein 1 g.