Raspberry and Kombucha "Mojito"
Looking for a delicious alternative to alcohol this weekend? Then our virgin raspberry "mojito" is for you. Using fresh mint and raspberries and topped up with our Sir Christopher Berry Mixed Berry Kombucha, you get flavour and probiotics without the hangover.
Glass: Highball
Ice: Crushed or cubed
Ingredients
- 6–8 fresh mint leaves
- 22 ml fresh lime juice (¾ oz)
- 15 ml simple syrup (½ oz — adjust to taste)
- 6-7 muddled fresh raspberries (1 oz)
- 6-7
- muddled fresh strawberries
- 120–150 ml Monty Booch Sir Christopher Berry, mixed berry kombucha, well chilled (4–5 oz)
- Optional: splash of soda water (for extra lift)
Method
- Add mint, lime juice, simple syrup, and berries to a sturdy highball glass.
- Gently muddle the mint and berries, pressing just enough to release aroma without shredding the leaves.
- Fill the glass with ice.
- Top with kombucha and stir gently to combine.
- Add a small splash of soda water if desired.
Garnish
- Fresh mint sprig
- Lime wheel or fresh raspberry
Notes
- For a drier drink, reduce the simple syrup and let the kombucha’s natural acidity lead.
- Serve immediately to preserve carbonation.
This recipe is featured in our upcoming cocktail and mocktail book, available March 1st