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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.
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Kombucha Mocktails with Raspberry and Lemon

Simple, delicious and gloriously pretty, my easy kombucha mocktails come together in minutes with the perfect balance of raspberry, lemon and bubbles.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Servings: 1
Calories: 15kcal
Author: Natalie Battaglia

Ingredients

  • 8 raspberries (fresh or thawed)
  • 1 oz lemon juice
  • ½ oz honey syrup (quick honey syrup method below. You can replace it with monkfruit syrup or allulose for a lower sugar option)
  • ½ - 1 cup ginger kombucha
  • 1 oz chilled butterfly pea tea
  • Edible flowers and dehydrated lemon (for optional garnish)
Metric - US

Instructions

  • Add the raspberries, lemon juice and honey syrup to a glass and muddle until the raspberries are in small pieces.
  • Fill your glass with ice and top with kombucha.
  • Gently pour in the butterfly pea tea, then stir gently.
  • Garnish and serve.

Video

Notes

Nutrition panel calculated using monkfruit sweetener and Remedy Ginger Kombucha. Values will change depending on what product you use.
To Make Honey Syrup
2 parts honey
1 part hot (not boiling) water)
Mix together in a small dish until runny, place in the fridge until ready to use.

Nutrition

Calories: 15kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 0.1mg