Cucumber Kombucha Mojito

My thirst-quenching mojito is bursting with fresh flavors, and it has the perfect amount of fizz. With crunchy fresh cucumber, tangy lime juice and bubbly kombucha, I love making this for a quick pick-me-up. It contains a touch of vitamin C, and it is packed with gut-loving probiotics from the kombucha to support digestion and skin health.
Serves1
Ingredients
- 1 inch (2.5-cm) piece cucumber, cut into thin, round slices
- 1 ounce (30 ml) freshly squeezed lime juice
- 8 mint leaves, plus more for garnish
- Splash of agave or sweetener of your choice
- 1 cup (240 ml) chilled kombucha
- 1/4 teaspoon apple cider vinegar (optional)
- Lime wedge, for garnish
METHOD
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Muddle the cucumber in a tall glass to release the juice. It should be slightly bruised but not mushy. Add the lime juice.
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Place the mint leaves in one hand and gently clap your hands together to “smack” the mint. This releases the lovely mint aroma and starts to extract the oils, resulting in a stronger mint flavor. Add the mint to your glass, then muddle very gently to just bruise the mint slightly.
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Add the agave, then some ice. Top with your kombucha. Stir gently, then add a splash of apple cider vinegar (if using).
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Garnish with extra mint and lime.
TIPS
- Always check the label of your kombucha to ensure it is classified as non-alcoholic.
- Raw kombucha should not be consumed during pregnancy. Check with your health care provider for guidance on which kombucha is best for you if you are pregnant.
Credit Line
Reprinted with permission from The Mindful Mocktail by Natalie Battaglia. Page Street Publishing Co. 2024. Photo credit: Natalie Battaglia.
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