Raspberry Minty Hibiscus Kombucha Mocktail

The balance of this kombucha Me Hibiscus mocktail is worthy of a spring treat, the taste is affirmative in being well balanced between the sweet tartness of the raspberries and the sometimes overshadowing flavor of the mint. serves 4-5.


  • 1L Kombucha Me Hibiscus
  • 250g fresh raspberries
  • 100g coarsely chopped fresh mint leaves
  • 2 tablespoon fresh lemon juice
  • Crushed ice

Add raspberries, mint and lemon juice. Crush lightly in a glass. Add crushed ice with Kombucha Me Hibiscus and lightly mix. Garnish with mint leaves and raspberries.