You’ve Never Tried a Mojito Like This Kombucha Version

We've made quite a few changes to the OG mojito, while still using the core ingredients of mint, sugar, lime, and rum. First off, instead of being muddled and on the rocks, these mojitos are blended with frozen fruit. Chopped mint leaves are infused into hot agave syrup to sweeten the drink. Finally, the splash of kombucha adds a slight sour edge without being mouth-puckering.

If you want the drink to be a little less sweet, lessen the agave syrup to one and a half ounces. Blackberries are besties with mint and lime juice, so sample that combo. Or try a different flavor of kombucha (ginger would be tasty). You could heat things up and add a few thinly sliced rounds of jalapeño with the mint to infuse in the hot agave syrup. Whatever you decide, this drink welcomes sunny skies and summer gatherings, and it sweetens up staycations too.

Mango Kombucha Mojitos

Recipe Note: So time is on your side (when you need a drink, you need a drink!), consider making mint syrup in advance. Leave the mint leaves in the agave syrup to infuse in the fridge, and strain it out later for a deeper mint flavor.

(Makes 2 servings)

Ingredients:

• 2 ounces agave syrup
• 3 tablespoons fresh mint leaves, plus more for garnish
• 1 cup cubed frozen mango
• 1/4 cup lime juice (about 4 limes)
• 4 ounces white rum
  
• 1 (16-ounce) bottle mango kombucha

Instructions:

1. Microwave agave syrup for 1 minute. Steep fresh mint in the agave syrup for 5 minutes. Strain out the mint, pressing on the leaves to extract trapped liquid.

2. Pour the agave syrup, lime juice, rum, and mango in a blender. Blend until smooth.

3. Divide into cups. Stir in the kombucha, and serve right away. If you prefer a colder drink, serve on the rocks. Garnish with mint.

Strawberry Kombucha Mojitos

(Makes 2 servings)

Ingredients:

• 2 ounces agave syrup
• 3 tablespoons fresh mint leaves, plus more for garnish
• 1 cup frozen strawberries
• 1/4 cup lime juice (about 4 limes)
• 4 ounces white rum
  
• 1 (16-ounce) bottle strawberry kombucha

Instructions:

1. Microwave agave syrup for 1 minute. Steep fresh mint in the agave syrup for 5 minutes. Strain out the mint, pressing on the leaves to extract trapped liquid.

2. Pour the agave syrup, lime juice, rum, and strawberries in a blender. Blend until smooth.

3. Divide into cups. Stir in the kombucha, and serve right away. If you prefer a colder drink, serve on the rocks. Garnish with mint.

Find more crafty cocktails on our Pinterest!

(Recipes and photos by Annelies Zijderveld / Brit + Co)

This post has been updated.