This beautiful Raspberry Lemon Kombucha Mocktail is not only stunning, it’s also easy to make, rich in antioxidant ingredients, and absolutely delicious. Did I mention she is also gloriously pretty?! I think this recipe would make the perfect baby shower or bridal shower mocktail too.

A vibrant mocktail with a gradient from pink at the bottom to purple at the top, served in a glass with gold rim, garnished with a dried citrus slice and a small purple flower, sitting on a white coaster.

Table of Contents

With juicy, red raspberries for vitamin C, kombucha for added probiotics, and antioxidant-rich and beautifully blue butterfly pea tea, this raspberry mocktail is simple to make and oh so pretty! Seriously, this might be one of the most gorgeous drinks I’ve ever made.

Perfect for a bridal or baby shower, this delicious mocktail is surprisingly easy to make, but makes you look like a skilled mixologist!

Why You’ll Love This Recipe

She is so, so pretty! I honestly cannot stress enough how beautiful this drink is! The blend of layered colors is simply stunning.
This mocktail is surprisingly easy to make and oh so good.
It’s the perfect non-alcoholic beverage for bridal or baby showers.
Can be made right in the glass, which means less washing up.

Equipment Needed

Tumbler
Something to measure
Muddler
Something to stir

A hand holds a glass of ombre cocktail that fades from deep purple at the top to pink at the bottom, garnished with a dried lemon slice and purple flower, with raspberries and purple tulips beside it.

Ingredients

Raspberries - fresh or frozen raspberries will work. When it comes to berries, I actually love using frozen as I find they are often far juicier and more vibrant in color than fresh.

Lemon juice - opt for fresh squeezed over bottled for the best flavor.

Honey syrup - see just below for instructions to make.

Ginger kombucha - choose a kombucha with no added sugars.

Want to save this?

Enter your email below and we'll send it to your inbox, plus you'll get a new mocktail recipe from me every week.

Butterfly pea tea - brewed and chilled.

Optional garnish - edible flowers and dehydrated lemon.

To Make the Honey Syrup

2 parts honey
1 part hot water (not boiling)

Simply mix the water and honey together in a small dish until runny, place in the fridge until ready to use.

How to Make It

Add the raspberries, lemon juice and honey syrup to a glass and muddle to crush the raspberries.
Fill the glass with ice and top with kombucha.

Side-by-side images: On the left, a hand uses a muddler to mash raspberries and lemon slices in a glass. On the right, a clear liquid is poured into the same glass over crushed ice and muddled fruit. Purple flowers are in the background.

Gently pour in the cold butterfly pea tea, then stir gently.
Garnish and serve.

Two images show a layered drink in a clear glass with purple, pink, and red colors. The left image has blue liquid being poured; the right shows a hand adding a dried orange slice and pink flower as garnish.

Tips & Tricks

Frozen raspberries can be used. In fact, these are often juicier and more vibrant in color than fresh raspberries.
Butterfly Pea Tea may be more difficult to come by. Some specialty tea shops may carry it, but you can easily order it from the internet as well.
Chill all ingredients beforehand so the ice doesn’t dilute the flavor of the drink.
Choose a no added sugar kombucha.
Make extra honey syrup: it will last up to one month in the fridge, and you’ll find no shortage of ways to use it..
Make this recipe vegan by using agave nectar instead of honey syrup. Just add the ½ oz of agave directly. No need to mix with water.

I hope you love my kombucha mocktails with raspberry and lemon as much as I do!