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.