What are you planning on sipping on for the 4th of July holiday? Might I suggest a batch of these ginger raspberry kombucha cocktails? That’s what I am planning on making! These cocktails incorporate one of my favorite summer fruits (raspberries!) with one of my new favorites – kombucha. 🙂 If you follow lots of foodies on Instagram like I do, you are probably already familiar with kombucha since it is currently quite trendy. For those of you who may have never heard of it, kombucha is a fermented tea made by adding bacteria and yeast to a solution of tea, sugar, and fruit juice or other flavorings. It has a slight effervescence (i.e. slightly bubbly, but not carbonated) and a sweet-tart flavor. One of the reasons for kombucha’s trendiness is the supposed health benefits of the drink. The internet is full of crazy claims that kombucha will cure all of your health woes, which are unlikely. However, it can provide healthy probiotics if you purchase raw, unpasteurized kombucha. Most brands are usually low in sugar and calories and kombucha contains some B vitamins and antioxidants. 
Kombucha is certainly not something I drink everyday, but I do like picking up a bottle at the store every once in a while. I used the gingerade flavor of kombucha from GTS, but any ginger-flavored kombucha will work. Hopefully you enjoy this refreshing cocktail just as much as I do!
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Celebrate the 4th by whipping up a batch of these ginger raspberry kombucha cocktails. The raspberries and ginger kombucha complement each other perfectly.
Ingredients
For the Raspberry Syrup:
- 1 cup fresh or frozen red raspberries
- 1/2 cup water
- 1 tablespoon granulated sugar
For the Cocktail:
- 4.5 ounces gin
- 16 bottle ginger flavored kombucha (I used GTS brand)
- Crushed ice
- Raspberries and fresh mint for garnish
Instructions
- In a small saucepan, add raspberries, water, and sugar and bring to a simmer. Allow to simmer for 5 minutes. Turn off the heat and transfer to a strainer fitted over a bowl. Press mixture through the strainer with a spoon and discard the seeds and pulp that is leftover. (It should make about 3/4 cup syrup.) Chill in the fridge completely before using.
- To assemble cocktails, add 1 1/2 oz gin and 1 1/2 oz raspberry syrup to a 10 oz glass and stir. Fill glass 3/4 of the way with crushed ice and then top it off with ginger kombucha.
- Garnish with fresh mint and additional raspberries. Serve!
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