Booch Lovers, Here’s How To Make A Summer-Fresh Kombucha Infusion
Kombucha is my go-to drink of choice for summer get-togethers, dinner parties, and nights out. So when I attended mbg revitalize this year, I was over the moon to find out that KeVita would be serving probiotic drinks all weekend long.
I usually come prepared (I'm a big fan of BYOK, or "bring your own kombucha"!), but thanks to KeVita, I didn't have to worry about it at all. In addition to a rainbow of their probiotic drinks available all day, KeVita even hosted a Fermented Feast dinner, where each dish was paired with one of their probiotic drinks.
If you're looking for a new signature drink this summer, or just want to try something that will provide probiotics, choosing kombuchas that contain probiotics could be a great way to help support your gut health.
KeVita Master Brew Kombucha contains probiotics, and they're full of flavor. Below, I'm sharing two different kombucha infusions—a combination of kombucha, seasonal fruits, and herbs—my preferred way to enjoy kombucha in the warmer months. My personal favorite flavors to work with are KeVita Master Brew Kombucha Grapefruit and KeVita Master Brew Kombucha Raspberry Lemon. Here's how I do it:
Grapefruit, Lime & Sage Infusion
KeVita Master Brew Kombucha Grapefruit + Grapefruit + Lime + Sage
Upgrade the standard grapefruit-and-lime combo by adding earthy sage to the mix. Using KeVita Master Brew Kombucha Grapefruit as the base provides the fizz and lots of grapefruit flavor, but it never hurts to add additional fresh slices of grapefruit, skin on.
The peels of citrus fruits hold all the essential oils that will add an extra burst of flavor to the drink. Add a few tablespoons of freshly squeezed lime juice, plus the skin if you'd like, and 2 sage leaves. You can add whole sage leaves to the drink, or chiffonade them and stir. Make sure to rub your sage leaves between your palms before adding—it's not just a fun move, it actually allows the sage to release more fragrance and flavor. I also recommend muddling with a pestle-like tool if you have one on hand to crush the citrus peels for maximum flavor. Alternatively, shake in a Mason jar and serve over ice.
Hibiscus, Raspberry, Lemon & Mint Infusion
KeVita Master Brew Kombucha Raspberry Lemon + Hibiscus + Raspberries + Lemon + Mint
Steep 2 tablespoons of dried hibiscus flowers in KeVita Master Brew Kombucha Raspberry Lemon as your base. You can also use 3 or 4 fresh hibiscus flowers if available to you. Add a handful of fresh raspberries, 1 or 2 wedges of lemon with the peel on, and 2 or 3 fresh mint leaves, smacked to release the flavor!
Muddle, crushing the raspberries and lemon, and allow the hibiscus to release its color and flavor before enjoying. You should end up with a beautiful bold pink color from the hibiscus, plus a tart, punch-like flavor when combined with the lemon. I like to leave my raspberries crushed, but not all the way through, for a fun texture.
You can amplify any kombucha flavor by muddling fresh fruits or adding herbs for more depth. Get as creative as you'd like, and even try to recreate some of your favorite cocktail flavors, using kombucha, fruits, and herbs!
The information in this article is the opinion of the author(s) and in no way reflects the policies or positions of KeVita. This is not intended to be a substitute for professional medical or nutrition advice.
Remy Park is a vegan recipe developer based in Los Angeles and New York City. She is an AFPA-certified Holistic Nutritionist focused on gluten free, whole food, plant based cooking and promoting an intuitive approach to food. Park became interested in health and wellness while working to recover from an eating disorder and substance addiction, and now advocates for health from both a physical and mental perspective. In addition to recipes, she shares non-toxic and sustainable living tips and on her blog, Veggiekins. She and her recipes have been featured on ACBNews, at Whole Foods Market, and in Thoughtfully Magazine. Outside of the blog, Park is a certified yoga instructor, meditation teacher, aromatherapist and chocolate chip cookie enthusiast.