Kombucha is one of those trendy food/drinks that everyone is talking about as of late. If you’re not sure what it is, it’s essentially a fermented tea drink. New brands and flavours are popping up everywhere.
Tons of people are making their own Kombucha too. I haven’t gotten around to it yet, but as soon as I find some time I’m going to use Sarah at My New Roots Blog’s recipe. She’s pretty outstanding and her blog is one of my faves! Her pictures are STUNNING and will inspire anyone to get into the kitchen. Here’s her recipe – Brew your own Kombucha.
I enjoy the flavor of it and I especially like that it’s very low in sugar but really high in flavour. I’ve seen Kombucha come in many flavours, some being basic like blueberry and peach, and others being a little more sophisticated like rose & Schizandra Berry. Kombucha has lots of great health benefits too (it has probiotic elements that help with digestion), which is why it has picked up in popularity so quickly. Adding flavours to it like ginger amplify those benefits slightly – so it’s a great drink to keep you refreshed during the summer or to rehydrate you after a workout.
I’m using Kombucha in a slightly different way – I’m adding it to some of my favourite summer cocktails. It makes a great addition to cocktails because of the low sugar content. The flavour is subtle but works great to enhance the taste. Kombucha also has a slight fizziness, less than soda pop, but the perfect amount to make the cocktail that much more refreshing on a hot summer day.
The first cocktail is a blueberry Mojito. I essentially swapped the club soda and used a blueberry flavoured Kombucha. This cocktail turned out really great – but I may be bias because I’ve always been a mojita lover. The freshness of the mint and blueberries is perfect for a summer cocktail.
- 8 blueberries, divided (plus more for garnish)
- 2 tbsp fresh lime juice
- 8 large mint leaves, more for garnish
- 2 tsp sugar, divided
- 2 oz rum, divided (or to taste)
- ½ cup blueberry or plain Kombucha, divided
- Ice cubes
- Lime slices, for serving
- In each glass add blueberries, lime juice, sugar and mint leaves. Use a wooden spoon to muddle the ingredients (the sugar helps release the oils in the mint leaves).
- Add ice (if desired), rum and top each glass up with Kombucha. Garnish with more blueberries and mint and enjoy responsibly!
Peach Raspberry Sangria
The next classic summer cocktail I created using Kombucha is a peach and raspberry sangria. This one turned out amazing – I let the peaches marinate in the wine and brandy overnight and then I topped each glass up with a peach Kombucha just before serving. I garnished it with some fresh mint, my go-to garnish for summer cocktails – and my husband and I sipped away at it all evening long.
- 4 peaches, sliced thinly (fresh or frozen, thawed)
- 1 cup raspberries (fresh or frozen, thawed)
- ½ cup brandy (or peach liqueur)
- 1 Tbsp fresh lime juice (plus lime slices for garnish)
- 1 750ml bottle of white wine (Riesling or Pinot Grigio work well)
- 2 cups peach or plain Kombucha
- Fresh mint leaves, for garnish
- *If you freeze your fresh fruit, it will keep your sangria cold without watering down the cocktail like ice would.
- Wash, cut and thinly slice your peaches and add them to a large pitcher. Add the raspberries, brandy, lime juice, and bottle of wine. You can let this marinate overnight if you wish, or alternatively, top the sangria up with the Kombucha, add some fresh raspberries, lime slices and mint and serve immediately. Please enjoy responsibly!
Neither of these cocktails are super sweet – I prefer them that way – but, if you like something a little sweeter, you can always add a little agave syrup or sugar to your cocktail to sweeten it up to your preference.
I haven’t made my own Kombucha yet, but many have told me it’s really easy to do. That will be a future challenge for me!
I hope you enjoy these summer cocktail recipes and as always, enjoy responsibly!