- Adriano dos Santos
Festive Raspberry-Cherry Kombucha Mocktail
2 cup Sweet cherry, raw (frozen pitted; thawed (for syrup))
2 cup Raspberries (fresh (for syrup)
1/4 cup Water (for syrup)
1 tbsp Honey (for syrup)
1 sprig Rosemary, fresh (Fresh; for garnish)
2 Cup Kombucha (gingerade flavor)
To prepare the syrup:
In a saucepan, combine cherries, raspberries, water, and honey. Simmer on medium-low heat for until fruit syrup thickens a little bit, about 20 minutes.
Watch carefully while the syrup is simmering because if the temperature gets too high, it will overflow!
Let the syrup cool down until it is safe to handle. Pour into your high-speed blender and mix on high for 20 seconds.
Refrigerate until completely chilled.
To assemble the mocktail:
in a tall champagne glass, add 1 tablespoon of fruit syrup, a couple of ice cubes, then pour ¾ cup of Gingerade kombucha on top. Add a 2-inch piece of fresh rosemary to garnish.
Serve with a cocktail spoon or a stick for stirring the mocktail.