Cold Weather Kombucha to Beat the Winter Blues

 Photo by GABRIEL CABRERA

Photo by GABRIEL CABRERA

Lately, I've been having major cravings for Kombucha (more than usual). I recently had surgery and am laying off booze for the next year, as well as totally cutting out all carbonated drinks (Diet Coke, I miss you so much). It's crazy how I never was a heavy drinker, but when you can't have something you want it so much more. Either way, at the end of the day, a forced detox and push to be healthier is never a bad thing. There's something about kombucha that feels healthy and warms you up.

This refreshing pick me up is packed with citrus, aromatics, ginger, and kombucha. It’s all alcohol free and inspired by mimosas. Not only is it an amazing boozeless replacement to everyone's favorite brunch beverage, but perfect for when you need that extra jolt of energy and nourishment.

Make sure you use freshly squeezed juice (juice it yourself for a 100% fresh approach), also start with a bit of ginger juice and add more if you like it, for this recipe I added enough that you get a little spicy kick, but you can tone it up or down depending on your tolerance.

Cheers! XX

 Photo by GABRIEL CABRERA

Photo by GABRIEL CABRERA

 Photo by GABRIEL CABRERA

Photo by GABRIEL CABRERA

Winter Recovery Kombucha Mimosa
Makes 4

  • 2 small pieces ginger (about 2-3 inches in size each)
    4 juniper berries
    1 cup fresh grapefruit juice, strained
    ½ cup blood orange juice, strained
    2 to 3 cups kombucha (we used citrus infused, but you can use any flavor you like- even plain)
    Fresh sage leaves to garnish

Instructions:

  • 1. Start with the ginger juice, if you have a cold press juicer go ahead and juice it or just place the ginger in a blender with a small splash of water and blend on high speed for 1-2 minutes, then strain.
    2. Crush juniper berries and place them in the ginger juice, let them steep for 15-20 minutes, then strain and set infused juice aside.

To serve, add about 1 tbsp of the infused ginger juice into a glass, then add about a ¼ cup of grapefruit juice, 1 or 2 tablespoons of blood orange juice, and top with kombucha to fill the glass. Garnish with sage leaves and drink immediately. Repeat the same process for all glasses.

 Photo by GABRIEL CABRERA

Photo by GABRIEL CABRERA