We’re fully in mocktail season over here!
This honey berry kombucha smash has quickly become one of my favorites—at least until the next one arrives. You get the idea.
I know I sound repetitive when I gush about kombucha, but it’s worth repeating: I love it. It’s a great afternoon pick-me-up, I often choose it over coffee, and it’s a fantastic cocktail or mocktail base. Compared with plain soda or ginger ale, kombucha brings more complex flavor — a hint of tang, depth from fermentation, and bright fruit notes when you choose a fruit-infused variety.
Some kombuchas are quite vinegary, and others are mild and fruit-forward. For this drink I used a tart cherry style plus a raspberry-lemon option to get a balanced, fruity profile that isn’t overwhelming.
Can we pause for a second and admire this color? I could live in it.
To make this, I simmer fresh blueberries with honey until the berries burst, then add fresh raspberries and a splash of kombucha and muddle everything together. The crushed, juicy berry mixture gets poured over crushed ice, finished with a fizzy vanilla seltzer and a touch of ginger beer for extra sparkle, and garnished with fresh basil or mint.
This might be my favorite mocktail to date. The simmered berries give it a rich, jammy depth while the honey softens the tartness. The kombucha and soda add effervescence that makes the drink feel celebratory — you could easily serve this and have guests assume it’s a cocktail.
If you prefer a boozy version, vodka, tequila, or bourbon would all pair nicely. For now, I’m enjoying mine alcohol-free and bubbly.
Picture this: sitting on the patio at happy hour with one of these in hand. Perfect.
Now that we’re into late summer, I’m feeling a little frantic about squeezing in all the summer things — playing outside, swimming, and making sure we’ve had enough relaxed, lazy days too. So I sip this drink and ponder whether we’re doing too much or not enough.
Honey Berry Kombucha Smash
Yield:
2
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons honey
- 1/2 cup fresh raspberries
- 1 12 ounce bottle kombucha (ginger or strawberry work well)
- 4 ounces ginger beer
- fresh mint or basil for garnish
Instructions
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Place the blueberries and honey in a saucepan over medium-low heat. Cook 4–5 minutes, until the berries burst and become juicy. Remove from heat and transfer the blueberries to a jar or bowl. Add the fresh raspberries and about 1/2 cup kombucha, then muddle gently until the berries are somewhat smashed.
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Fill two glasses with crushed ice. Divide the smashed berry and kombucha mixture between the glasses. Top each with more kombucha, leaving room for the ginger beer. Finish with the ginger beer, add a little extra of the smashed berries on top, and garnish with fresh mint or basil.
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P.S. I’m apparently becoming a professional blueberry burster.