Rice Free Berry Kombucha Mocktail
This vibrant mocktail is the kind of drink that looks like it came from a trendy café but comes together in your own kitchen with just a handful of real ingredients. A quick homemade berry syrup — built from fresh or frozen berries, raw honey, and a squeeze of lemon — gets strained until silky smooth, then paired with chilled kombucha for a naturally fizzy, tangy-sweet sip. The result is layered, refreshing, and genuinely impressive without a drop of alcohol or anything artificial. Since every ingredient here is naturally free of grains, this is an effortless fit for anyone navigating rice or grain restrictions without having to scrutinize a single label. The gentle stir at the end keeps those kombucha bubbles alive so every glass stays lively right to the last sip. Tuck in a few fresh mint leaves and you've got something that looks stunning at a dinner party or a lazy weekend brunch.
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Learn more →Ingredients
2 servings
- 1 cup mixed fresh or frozen berries (strawberries, blueberries, raspberries, or blackberries), thawed if frozen
- 1 tbsp raw honey
- 1 tbsp fresh lemon juice
- 2 tbsp water
- 1 ½ cups plain unflavored kombucha, chilled
For serving
- ice cubes, for serving
- 4–6 fresh mint leaves (optional)
Instructions
- 1
Combine the berries, honey, lemon juice, and water in a small saucepan over medium heat. Cook, stirring and pressing the berries with the back of a spoon, until the berries have broken down and the mixture is syrupy, about 4–5 minutes.
- 2
Pour the berry mixture through a fine-mesh strainer set over a small bowl, pressing firmly on the solids to extract as much liquid as possible. Discard the solids. Let the berry syrup cool to room temperature, about 5 minutes.
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