Ginger Cranberry Kombucha Mocktail
User Reviews
5
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Prep Time
5 mins
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Freezing
58 mins
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Total Time
5 mins
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Servings
1
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Calories
34 kcal
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Course
Drinks
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Cuisine
American, International
Ginger Cranberry Kombucha Mocktail
Description
The Ginger Cranberry Kombucha Mocktail features a combination of kombucha, cranberry juice, and ginger ale served over cranberry and rosemary-infused ice cubes. The kombucha is fermented for at least a week using filtered water, sugar, and tea with a SCOBY, producing a slightly acidic, effervescent beverage that forms the base of this mocktail.
The mocktail layers the tartness of cranberry juice with the spice and sweetness of ginger ale, while the rosemary and cranberries in the ice cubes add subtle herbal and fruity notes as they melt. These components come together to create a light, refreshing drink with complex flavor dimensions.
Serving this mocktail chilled with the distinctive cranberry-rosemary ice cubes adds both visual appeal and evolving flavor. It's an alcohol-free option suitable for gatherings or anytime a flavorful beverage is desired. The notes emphasize the importance of filtered water to protect the SCOBY and maintain fermentation quality.
Ingredients
Per cocktail
- ice
- ¼ cup Kombucha 75ml
- ¼ cup cranberry juice 75ml
- ginger ale
To garnish
- cranberries
- rosemary sprigs
For the kombucha
- 4 cups water divided (filtering the water is important so there’s no chlorine in it which would affect the live yeast bacterial cultures, filtered, 1 litre
- 5 tablespoon white sugar
- 2 berry tea you can also use standard black tea or green tea, tea bags
- 6 oz Kombucha you can buy a bottle from a health food shop, plain, raw, unpasteurized
- 1 SCOBY see notes
For the cranberry rosemary ice cubes
- water filtered
- Cranberry raw, handful
- rosemary sprigs
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
- Use filtered water to avoid chlorine, which can harm the kombucha SCOBY culture.
- Kombucha scoby forms the natural culture for fermentation and can be purchased or cultivated at home.
- Cover fermenting kombucha with a muslin cloth to keep out insects while allowing airflow.
- Ferment for at least 7 days; longer fermentation produces a more acidic and less sweet drink.
- Do not seal the jar during fermentation to prevent pressure buildup and possible jar breakage.
- Avoid direct sunlight and maintain a warm ambient temperature (~20°C or 70°F) for best fermentation results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 9g | 3% |
| Sodium | 1mg | 0% |
| Potassium | 57mg | 1% |
| Sugar | 9g | 18% |
| Vitamin C | 6.9mg | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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