Raspberry “Mockito” Kombucha Mocktail
Beat the Christmas hangovers with this delicious mocktail using Raspberry and Elderflower Kombucha!
Recipe by Mairi Rivers AKA Ginger Vegan
- 120g raspberries
- Juice of 1/2 lime
- 2 tbsp agave
- 150 ml Raspberry and Elderflower Kombucha
- Fresh mint to serve
Combine the raspberries, lime juice and agave in a small pan and cook until soft. Pass through a sieve to remove the seeds. Leave to cool. Combine the raspberry puree with the Raspberry and Elderflower Kombucha in a cocktail shaker with ice and shake to combine. Pour into a tall glass over ice, slices of lime and mint sprigs. Garnish with fresh raspberries and a slice of lime on the side of the glass.
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