Raspberry Mock-jitos

Bright, minty, lightly tart, and so refreshing.
Made with real fruit, fresh herbs, and a kombucha sparkle

Perfect for sipping — with or without the rum.

Ingredients

• Freshly squeezed juice of 1 lime

• 10 fresh mint leaves

• 1 tsp maple syrup

• ½ cup frozen raspberries (plus extra for topping)

• 2 ice cubes

• ½ cup club soda

• ½ cup President’s Choice Organic Raspberry-Hibiscus Kombucha (or preferred brand)

• ½ tsp apple cider vinegar (optional)

Directions

1. In a shaker or mason jar, muddle the frozen raspberries, maple syrup, lime juice, and mint leaves. If the mixture compacts at the bottom, stir gently to loosen.

2. Pour the mixture into your glass of choice. Add ice cubes and a few extra frozen raspberries.

3. Top with kombucha, club soda, and apple cider vinegar (if using). Stir gently.

4. Garnish with mint leaves, a lime wheel, or frozen raspberries.

Notes & Variations

Alcoholic version
Use the original recipe and add 1½–2 oz rum.

About kombucha
Kombucha is a fermented tea and may support gut health, digestion, and immune function.
President’s Choice Organic Kombucha is a great option because it’s tasty and widely available, but any brand works well. For best flavor, stick with a raspberry variety.

Pregnancy-friendly version
Kombucha is not recommended during pregnancy. To make this mocktail mom-to-be friendly:

• Replace the kombucha with additional club soda

• Add an extra 1 tsp maple syrup

• Use pasteurized apple cider vinegar

The apple cider vinegar adds a gentle tang that helps replace the bite normally provided by kombucha.