A healthier take on summer cocktails (Recipes)


(NC) With sweet-tart berries, notes of floral hibiscus and Mojito influences of mint and lime, this bubbly kombucha-based mocktail is a refreshing summer sipper. It uses unrefined Demerara sugar rather than white for its richness and molasses-like finish, sure to quench your thirst as the weather warms up.

“If using berries that are more sour than sweet, stir in a few drops of honey to help balance out the tartness,” suggests Michelle Pennock, executive dhef for the President’s Choice Test Kitchen.

Berry Kombucha “Fauxito” Mocktail

Prep time: 10 Minutes
Ready in: 10 Minutes
Serves: 1


3 each fresh blackberries and raspberries, plus additional for garnish
10 fresh mint leaves
2 tsp (10 mL) packed Demerara sugar
2 tbsp (25 mL) fresh lime juice
¼ cup (50 mL) coconut water not from concentrate
½ cup (125 mL) PC Organics Raspberry Hibiscus Kombucha
1 cup (250 mL) ice cubes
1 sprig fresh mint, for garnish

Place blackberries and raspberries in highball glass. Add five mint leaves and sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed.
Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining five mint leaves.
Garnish with additional berries and mint sprig.
Chef’s tip: To turn this mocktail into a cocktail, substitute coconut water with white rum.

Nutritional information per serving: calories 90, fat 0 g, sodium 20 mg, carbohydrates 21 g, fibre 3 g, sugars 15 g, protein 1 g.