READY IN: 10mins
fresh blackberries and raspberries, plus additional for garnish
10fresh mint leaves
2teaspoons packed demerara sugar
2tablespoonsfresh lime juice
1⁄4 cupcoconut water, not from concentrate
1⁄2 cup pc organics raspberry hibiscus kombucha
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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