READY IN: 10mins


  • fresh blackberries and raspberries, plus additional for garnish
  • 10fresh mint leaves
  • 2teaspoons packed demerara sugar
  • 2tablespoonsfresh lime juice
  • 14 cupcoconut water, not from concentrate
  • 12 cup pc organics raspberry hibiscus kombucha
  • 1cupice cube
  • 1sprigof fresh mint, for garnish

  • Place blackberries and raspberries in highball glass. Add five mint leaves and sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed.
  • Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining five mint leaves.
  • Garnish with additional berries and mint sprig.
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