This sparkling raspberry kombucha mocktail is my zero-proof party trick: tart raspberry juice, lemon, a couple dashes of bitters, and kombucha topped with sparkling water. Frozen raspberries float in as edible ice cubes that blush the drink as they thaw. Ten minutes, infinitely scalable, and nobody misses the booze.
A Toast to Health & Happiness!
PREP: 10 minutes | COOK: 0 minutes | YIELD: 2 servings
Looking for a festive sip that’s as vibrant and sparkling as the occasion itself? Meet your new favorite celebration drink! This Sparkling Raspberry Kombucha Mocktail is a gorgeous, guilt-free alternative to traditional cocktails. We’re swapping out the alcohol for a bubbly, antioxidant-rich kombucha, creating a smart and sophisticated sipper that’s bursting with berry flavor. It’s the perfect way to toast to good times and good health, without missing a beat!
Ingredients
• ½ cup / 120 ml (4.1 fl oz) chilled all-natural, unsweetened raspberry juice, or berry juice blend
• 1 tsp / 5 ml brown-rice syrup or yacon syrup
• 1 tsp / 5 ml freshly squeezed lemon juice
• 1 dash bitters
• ½ cup / 120 ml (4.1 fl oz) chilled organic, raw, unsweetened kombucha
• ½ cup / 120 ml (4.1 fl oz) chilled sparkling mineral water
• Frozen raspberries, to garnish
• Lemon zest, to garnish
Instructions
1. Fill a cocktail shaker or small pitcher with a handful of ice.
2. Add the raspberry juice, syrup, lemon juice, and bitters.
3. Shake or stir vigorously until the syrup has completely dissolved into the juice.
4. Gently stir in the chilled kombucha and sparkling mineral water. Do not shake, or the carbonation will cause it to fizz over!
5. Strain the mixture into two champagne flutes or cocktail glasses.
6. Garnish with a frozen raspberry and a curl of lemon zest before serving immediately.
Nutritional Information
• Nutritional Value (per serving)
• Calories: 27
• Protein: 1 g
• Carbs: 8 g
• Total Fat: 0.2 g
• Saturated Fat: 0 g
• Fiber: 3 g
• Sodium: 5 mg
• Cholesterol: 0 mg
Pro Tips
• For the best flavor, choose a plain, ginger, or lemon-flavored raw kombucha. This will complement the berry and lemon notes without overpowering them.
• To make a larger batch for a party, mix the juice, syrup, lemon juice, and bitters in a pitcher. When ready to serve, pour into individual glasses and top with the kombucha and sparkling water to preserve the fizz.
• Swap the raspberry juice for pomegranate or tart cherry juice for a different flavor profile. A sprig of fresh mint also makes a lovely, aromatic garnish.
• The frozen raspberries act as delicious, edible ice cubes that won’t water down your drink as they thaw.
FAQ
Q: Is kombucha always suitable for a vegetarian diet
A: Yes, kombucha is a fermented tea made with a SCOBY (a culture of bacteria and yeast) and is perfectly suitable for both vegetarian and vegan diets as it contains no animal products. For a completely non-alcoholic option, look for brands certified to have 0.0% alcohol content.
Q: Can I use a different vegetarian sweetener in this mocktail
A: Absolutely! This recipe is very flexible. If you don’t have brown-rice or yacon syrup, you can easily substitute with other vegetarian-friendly liquid sweeteners like maple syrup or agave nectar. Start with one teaspoon and adjust to your personal taste.
Q: What are some other vegetarian-friendly flavor variations
A: You can easily customize this mocktail. Swap the raspberry juice for an equal amount of pomegranate or tart cherry juice for a different antioxidant-rich profile. For a fresh, herbal note, muddle a few fresh mint or basil leaves with the juice before shaking.
Q: How can I prepare this vegetarian mocktail for a crowd
A: To make a large batch, simply multiply the ingredients by the number of guests. Mix the raspberry juice, syrup, lemon juice, and bitters in a large pitcher ahead of time and chill. When you’re ready to serve, pour the juice mixture into individual glasses and top each one with the chilled kombucha and sparkling water to ensure maximum fizz.
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Sparkling Raspberry Kombucha Mocktail
Ingredients
Method
- Fill a cocktail shaker or small pitcher with a handful of ice.
- Add the raspberry juice, syrup, lemon juice, and bitters.
- Shake or stir vigorously until the syrup has completely dissolved into the juice.
- Gently stir in the chilled kombucha and sparkling mineral water.
- Do not shake, or the carbonation will cause it to fizz over!
- Strain the mixture into two champagne flutes or cocktail glasses.
- Garnish with a frozen raspberry and a curl of lemon zest before serving immediately.
