HI!! I am honestly SO excited for today!
I mean, obviously because it’s Friday, but more importantly because of these kombucha mojitos!
Some of you may not even know what a kombucha is, BUT I’m here to tell you all about them, and I am so pumped! I’ve been slightly obsessed with kombuchas ever since Christmas when Caitlin, my brother Malachi’s girlfriend, introduced me to them. I will not lie, when she told me what a kombucha was, I wasn’t all that into trying it, but then I took and a sip and was instantly hooked. Kombuchas have major carbonation, and I LOVE that. They also have so many really awesome flavors (pink lady apple, pomegranate, hibiscus, cherry, lime…the list goes on and on).
So what really is kombucha? It’s a fermented, lightly sweetened black or green tea that packs a healthy punch! It’s supposed to help make our tummies feel all good + it’s loaded with probiotic’s, but really I just love the way it tastes!
OKok and I have to say, my stomach always feels pretty good after drinking a kombucha.
Kombuchas have been around for over 2000 years. They originate from the Chinese, who call the drink, the “immortal health elixir” for all of its professed health benefits. Kombucha is purported to have a wide range of acclaimed benefits: supporting the immune system, maintaining cellular health, lowering cholesterol, reducing arthritis pain, assisting in weight loss… kombuchas are even believed to aid in curing cancer and diabetes.
Anyway, the time has finally come to share this cocktail with you guys. No joke, I’ve been planning to make this mojito since Christmas, but I wanted to wait until closer to summer time to tell you all about it. This just feels so summery, you know?
SIDE NOTE: I don’t buy kombucha on a regular basis, it’s pretty expensive. BUT the only thing I wanted when I was in LA earlier this week was a really good kombucha. Seeing as I was in LA, the land of all things trendy, you’d think I would have no problem finding one, but I must have hit up all the wrong places because I came home without a drop. Major sad face. 🙁
Alright, so a few things about this recipe.
You can make it a couple different ways.
The first is the simplest. A classic mojito topped with kombucha. You can use any flavor kombucha you prefer, but I went with original for this recipe. That said, I know for sure that I would love the pomegranate and pink lady apple flavors as well. So use whichever flavor you are feeling.
The second is a hibiscus mojito. UM, YUM! I love, love, love hibiscus anything, so clearly I love this version. All you have to do to make the hibiscus mojito is to make a quick hibiscus simple syrup. The simple syrup replaces the sugar in the recipe, but everything else stays the same.
Either way you go, this is going to be one KILLER drink. Like if you thought you loved mojitos before, think again, they just become SO much better… and these have added health benefits as well.
Also, if you wanted to omit the rum from the recipe to make a mocktail, the recipe will still work great. Trust me, I often make them this way because they are just THAT good, plus sometimes I need a little mid day pick me up!!
Since it’s Friday though, I felt this would be a fun recipe to share. Plus, with Memorial Day being just one week from this Monday (wow), I figured now is the time to start breaking out the summer drink recipes! 🙂
Anything you guys want to see this summer drink wise? Let me know!
For now, we should probably all end work a little on the early side and go make mojitos!
- 1 lime cut into wedges
- 8-12 leaves fresh mint
- 1-3 tablespoons simple syrup or organic cane sugar
- 2 ounces rum
- 1 kombucha for topping
- crushed iced
Hibiscus Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup dried hibiscus flower
To the bottom of your glass, add 4 lime wedges, the mint and the simple syrup (see below) (or sugar), using a muddler or even the end of a rolling pin or other kitchen tool. Muddle the lime, mint + syrup together (squish everything together) to release the juices.
Fill about half the glass with ice and then add the rum, stirring until the sugar is fully dissolved. Top the glass with a little more ice and then pour Kombucha over and gently stir to combine. Garnish with fresh mint and DRINK! 🙂
Hibiscus Simple Syrup
In a small sauce pan, combine the sugar and water. Bring to a boil and then reduce the heat and simmer until the sugar dissolves, about 3-5 minutes. Remove from the heat and add the hibiscus. Allow the mixture to steep for 5-10 minutes and then strain the syrup through a fine mesh strainer. Cool and use as desired. Syrup with keep for at least 1 week in the fridge.
Okok, you don’t have to tell me twice! ??