Grapefruit Mint Kombucha Mocktail

A bright and refreshing mocktail is the perfect summer drink for sipping by the pool or while whipping up a quick weeknight dinner. 

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This post is inspired by this month's Recipe Redux, the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

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There's something about the warmer, longer days that makes me crave a crisp, cold glass of sauvingnon blanc pretty much every night in the summer. Is it just me? It's almost feels like vacation every day when the clock strikes 5pm. While we do tend to indulge more often in the summer, I know that a daily glass of rosé doesn't leave me feeling my best (is this what it's like to be in your mid-30's?). Plus by keeping alcoholic beverages to primarily weekends (we may believe that the weekend starts on Thursday in our household...), makes it feel a little more special. 

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So, when I'm craving something to sip on while I cook dinner, I often crack open a bottle of kombucha.  Kombucha is a fermented tea that brewed with sugar, bacteria, yeast, and water, which allow it to ferment and create a carbonated, slightly tart tonic that contains good-for-you probiotics. Probiotics are the good bacteria that reside in your gut and not only keep our digestive system healthy, but a healthy gut is also tied to better immune health, among many other positive benefits (read 5 things you should know about gut health here). It also feels more fun than plain old water because it comes in a variety of flavors and is bubbly (doesn't carbonation just make a drink more exciting?). Plus, given the price point (around $3.50/bottle, which typically has 2 servings), it's not something I'm drinking all day every day. Side note: if you've never had kombucha before, start with a small portion. Some people that don't regularly eat or drink fermented foods/beverages experience some digestive upset with large doses at first. 

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Before we get to the details of this mocktail, I do have to confess: I never quite understood the purpose of a mocktail until recently. Maybe it's because I'm not much of a cocktail person to begin with (though in the summer, it can be quite refreshing), or because I don't like overly sweet drinks, which many mocktails and cocktails tend to be. But if I"m being completely honest, it's mostly because I never saw the point in bothering to make something that didn't have alcohol (#realtalk). But I admit I was wrong in dismissing them so quickly. It's really the perfect way to make a Tuesday night feel a little special and still wake up Wednesday morning feeling great. 

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This mocktail is made with some of my favorite flavors to put in a cocktail — grapefruit, mint, and lime — just minus the alcohol. It's full of bright and fresh flavors, not too sweet, and with just the right amount of bubbles. This would also make a pretty tasty cocktail for those nights when you would like to indulge. Just add a splash of vodka or gin. Just sayin'. 

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Grapefruit Mint Kombucha Mocktail

A bright and refreshing mocktail is the perfect summer drink for sipping by the pool or while whipping up a quick weeknight dinner.

Makes: 2 mocktails

Prep time:

Ingredients:
  • 1 grapefruit, juiced
  • Juice of 1 lime + additional lime wedges/circle for serving
  • 6-8 mint leaves + 2 sprigs for serving
  • 8 ounces Original Healthade Kombucha (or your favorite brand)
  • Le Croix (or other favorite brand) Grapfruit Seltzer (1 can is more than you need for 2 mocktails)
  • Instructions:
    1. In a cocktail shaker, add juice from grapefruit and lime. Add mint and muddle with a cocktail muddler or pestle from a mortar and pestle set. If you don't have either, just chop the mint into large pieces. Shake all together.
    2. Add ice to 2 cocktail glasses. Pour 4 ounces of kombucha in each glass. Then add half of the juice mixture to each glass.
    3. Finish with seltzer (about 2-4 ounces, amount to your liking) and add optional mint sprig and lime wedge for serving.
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