banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cherry and Blood Orange Kombucha Spritz

Serves 2 | Ready in 5 minutes

    Share

    Cherry, Blood Orange, and Ginger Kombucha Spritz

    Based on an Italian spritz, this non-alcoholic kombucha version brings warming ginger, cherry juice and orange together for a fancy beverage that adults and kids will love.

    Advertisement

    Berry bright

    Make this recipe sparkle even brighter by using a berry- or hibiscus-flavored kombucha base.

    Advertisement

    Cherry and Blood Orange Kombucha Spritz

    Ingredients

    • Ice, as needed
    • 1/2 cup ginger kombucha or ginger beer
    • 1/4 cup unsweetened cherry juice
    • 2 Tbsp blood orange juice or vegan orange juice
    • 1/4 cup club soda
    • Orange peel, to garnish

    Nutrition

    Per serving:

    • calories42
    • protein0g
    • fat0g
    • carbs33g
      • sugar22g
      • fiber0g
    • sodium21mg

    Directions

    01

    Fill cocktail shaker or tall drinking glass with a handful of ice.

    02

    Add all ingredients except orange peel and stir for 30 seconds, until shaker or glass is ice cold. Pour into 2 glasses, garnish with orange peel and enjoy.

    Advertisement

    Like this recipe?

    This recipe is part of the Detox your drinks collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.