Ginger Cranberry Kombucha Mocktail

Name: Ginger Cranberry Kombucha Mocktail
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: ice; ¼ cup (75ml) kombucha {recipe below}; ¼ cup (75ml) cranberry juice; ginger ale; cranberries; sprigs of rosemary; 4 cups (1 litre) filtered water; 5 tablespoon white sugar; 2 berry tea bags; 6 oz plain raw unpasturised kombucha; 1 scoby (see notes); filtered water; handful of raw cranberries; sprigs of rosemary

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Freezing
58 mins
Total Time
5 mins
Servings
1
Calories
34 kcal
Course
Drinks
Cuisine
American, International

Ginger Cranberry Kombucha Mocktail

Yuliana Reed

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This kombucha mocktail is a tasty non-alcoholic cocktail that's perfect for the holidays. It brings healthy kombucha together with festive cranberry juice and a bit of fiery ginger ale. For a bit of extra pizzazz, I've made some simple cranberry and rosemary ice cubes to make these mocktails extra special.

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Ingredients

Servings

Per cocktail

ice
¼ cup (75ml) kombucha {recipe below}
¼ cup (75ml) cranberry juice
ginger ale

To garnish

cranberries
sprigs of rosemary

For the kombucha

4 cups (1 litre) filtered water divided (filtering the water is important so there’s no chlorine in it which would affect the live yeast bacterial cultures)
5 tablespoon white sugar
2 berry tea bags , you can also use standard black tea or green tea
6 oz plain raw unpasturised kombucha (you can buy a bottle from a health food shop)
1 scoby (see notes)

For the cranberry rosemary ice cubes

filtered water
handful of raw cranberries
sprigs of rosemary

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Instructions

For the cranberry rosemary ice cubes (optional)

Pour the filtered water into an ice cube tray and add a few cranberries and a sprig of rosemary to each section. Freeze until solid.

For the mocktails

Fill glasses with the cranberry ice cubes. Add the kombucha (recipe below), cranberry juice and top up with ginger ale. Garnish with a sprig of rosemary.

For the kombucha

Bring half (2 cups / 500ml) of the filtered water to the boil and stir in the sugar until it dissolves. Add the tea bags, remove from the heat and leave for 10 minutes to brew, then add the other 500ml of cold BRITA filtered water. Stir and leave until cold.
Remove the tea bags and pour the tea into a 1L glass jar, then place the scoby into the jar (it should float near the top) and pour the kombucha in.
Leave the jar with the lid off and cover the jar with a tea towel or muslin cloth and elastic band and leave it out of direct sunlight in a warm room (20C/70F is ideal) for 7 days.
Remove the scoby. To store it, place it into a bowl covered in some of the kombucha (this will be the starter for your next batch). The rest is ready to be enjoyed! Store in the fridge for up to 7 days.

Notes

Kombucha tips
It’s important to use filtered water to remove any chlorine that could affect the scoby (I use a BRITA water filter jug)
For the kombucha scoby - this is a gelatinous mass that gives kombucha it’s fizz and goodness. You can buy it online or make your own by buying a bottle of raw unpasturised kombucha, pour it into a jar with a little bit of sugar and leave it for a month to form. You can then use the scoby again and again for your homemade kombucha.
It’s important to use filtered water to remove any chlorine that could affect the scoby (I use a BRITA water filter jug)
The purpose of covering with a muslin cloth or tea towel is to keep out any fruit flies or bugs who would love a sip!
Leave your jar to ferment for a minimum of 1 week. If you can leave it a few days longer then it will get more acidic and less sweet which is great too.
Leave it with the lid off otherwise it will build up gas and could pop!
Do not leave the jar in direct sunlight.
The fermentation process is faster during hot weather.
The scoby feeds on the sugar, so don’t worry about having to add it. After a week of fermenting, most of the sugar is ‘digested’ by the scoby.