The taste of fresh berries and mint from the garden always reminds me of my childhood. My mother always had a patch of mint growing in the garden, and summer breakfasts always included some type of fresh berries. As an adult, I appreciate these foods not only for their delightful flavors, but also their healthful properties.
Slightly sweet with a lovely tartness from the berries and citrus, this immune-boosting recipe combines the antioxidant properties of low-glycemic berries and fresh ginger, vitamin C from fresh limes, stomach soothing mint, and probiotic goodness of low-sugar kombucha. And it’s very simple to make.
• 8 fresh or frozen (thawed) berries (raspberry, blackberry, strawberry, or blueberry)
• 2 sprigs of fresh mint
• 1 slice of fresh ginger
• 1 lime
• 4 ounces ginger or ginger blueberry kombucha
• Sparkling spring water
Place the berries, 6 mint leaves, ginger, and juice from ¼ of the lime in a 10oz or 12oz glass and muddle them until they are well-blended. Pour the kombucha over the muddled fruits and herbs, then top it off with the sparkling water. Serve with a slice of lime and a sprig of mint. Enjoy!