Print

Kombucha Mojitos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

A refreshing and vibrant twist on the classic mojito, this Kombucha Mojito combines the zesty flavors of lime and fresh mint with the effervescent tang of kombucha, balanced by the sweetness of hibiscus simple syrup and a kick of rum. Perfect for a light, fizzy cocktail that’s both invigorating and delightfully aromatic.

Ingredients

For the Mojito

  • 1 lime, cut into wedges
  • 8-12 leaves fresh mint
  • 1-3 tablespoons simple syrup or organic cane sugar
  • 2 ounces rum
  • Kombucha, for topping (about 4-6 ounces)
  • Crushed ice, as needed

Hibiscus Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup dried hibiscus flower

Instructions

  1. Muddle Ingredients: To the bottom of your glass, add 4 lime wedges, the fresh mint leaves, and 1-3 tablespoons of simple syrup or organic cane sugar. Using a muddler, rolling pin end, or another kitchen tool, gently muddle and press the ingredients together to release the lime juice and mint oils, creating a fragrant base for the cocktail.
  2. Add Ice and Rum: Fill about half the glass with crushed ice, then pour in 2 ounces of rum. Stir gently until the sugar is fully dissolved and mixed evenly with the rum and muddled ingredients, ensuring a well-balanced flavor.
  3. Top with Kombucha: Add more crushed ice to fill the glass, then pour kombucha over the top, approximately 4 to 6 ounces depending on glass size. Gently stir to combine the flavors without losing the fizz.
  4. Garnish and Serve: Garnish your Kombucha Mojito with a fresh sprig of mint. Serve immediately and enjoy the vibrant, refreshing cocktail.
  5. Prepare Hibiscus Simple Syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 3-5 minutes until the sugar dissolves completely.
  6. Steep Hibiscus: Remove the saucepan from heat, add 1/4 cup dried hibiscus flowers, and allow the mixture to steep for 5-10 minutes for a deep floral flavor.
  7. Strain and Cool: Strain the syrup through a fine mesh strainer to remove hibiscus petals. Let the syrup cool completely before use. Store in the refrigerator for up to one week.

Notes

  • You can adjust the sweetness by varying the amount of simple syrup or cane sugar according to your taste.
  • Use a good quality rum—white or light rum works best for a classic mojito flavor.
  • For a non-alcoholic version, omit the rum and enjoy the mojito as a vibrant mocktail.
  • Hibiscus simple syrup adds a lovely floral note and a pink hue; regular simple syrup can be substituted if needed.
  • Prepare the hibiscus syrup in advance to save time when making the cocktail.
  • Use a sturdy muddler or equivalent tool to avoid tearing mint leaves excessively, which can cause bitterness.

Find it online: https://recipesbyliza.com/kombucha-mojitos-recipe/