Cookbook Index: Drinks
Makes: 1 serving
Prep time: 10 minutes
Ready in: 10 minutes
With sweet-tart berries, notes of floral hibiscus and Mojito influences of mint and lime, this bubbly kombucha-based mocktail is a refreshing sparkling sipper. If using berries that are more sour than sweet, stir in a few drops of honey to help balance out the tartness. To turn this mocktail into a cocktail, use white rum instead the coconut water with white rum.
| Measure | Ingredient |
| 3 | each fresh blackberries and raspberries, plus additional for garnish |
| 10 | fresh mint leaves |
| 2 tsp (10 mL) | packed Demerara sugar |
| 2 tbsp (30 mL) | fresh lime juice |
| 1/4 cup (60 mL) | PC® Organics 100% Coconut Water Not From Concentrate or white rum |
| 1/2 cup (125 mL) | PC® Organics Raspberry Hibiscus Kombucha |
| 1 cup (250 mL) | ice cubes |
| 1 | sprig fresh mint, for garnish |
1. Place blackberries and raspberries in highball glass. Add 5 mint leaves and the sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed.
2. Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining 5 mint leaves.
3. Garnish with additional berries and mint sprig.
Makes 1 serving.
Per serving: 90 calories, fat 0 g (0 g of which is saturated), sodium 20 mg, carbohydrate 21 g, fibre 3 g, sugars 15 g, protein 1 g
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