Ginger Kombucha Cranberry Mocktail
By Amy Crawford
Mocktails are at the forefront of my mind as we move quickly towards the Christmas season.
This 2019 Christmas will mark my first ever 'dry' Christmas Day. It's never a boozy one in my family, but there is always champagne nearby and I have always said yes to the bubbles.
Just not this year, unless of course it's alcohol free.
At the time of Christmas Day, I'll be 4 months into my decision to remove alcohol from my life. So far so good. It also appears I'm doing a wonderful job replacing a gin or wine with dark chocolate, but hey - whatever it takes, yes?
So! Today I bring you a mocktail you can feel GOOD about drinking. Low sugar, nourishing and completely delicious. It's also super simple to whip up. Oh and see the foot of this page for a bundle of alcohol free recipes.
I love to use Remedy Kombucha; they have a ginger & lemon flavour that would be perfect here. If you're in Tasmania, look out for the ginger kombucha from Hobart Beverage Co. You can of course make your own kombucha via this recipe.
Serves: 4 generous glasses
660ml Ginger kombucha
1 cup cranberry juice
1 piece of fresh ginger (approximately 2 inches) sliced finely
5 Rosemary springs
In a pitcher combine the ginger kombucha, cranberry juice, 1 large sprig of
rosemary and sliced ginger. Stir.
Pour into 4 glasses filled with ice cubes. Pop in a rosemary sprig in each glass.
If you'd like some more alcohol free options, try one of these, 6 of the best sparkling water recipes. Or what about this party season pear, cinnamon and earl grey tea fizz? There's even a pink grapefruit, apple and mint granita!