Bring on the pools and beaches! Vacay couldn’t get here any sooner, and we have just the drink to get you in the mood: kombucha mojitos. Traditional mojitos involve muddling fresh mint leaves in sugar before adding in freshly squeezed lime juice, white rum, club soda, and ice. They are festivity in a Collins glass, if you ask us. So, we thought we’d invite a few more friends to the party with probiotic-rich kombucha, mango, and strawberry.

Blend together a fruity kombucha mojito for summer sipping.

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.

Heat up agave syrup. Chop fresh mint leaves and infuse for kombucha mojitos.

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

Mango Kombucha Mojitos are summer in a cool tall glass.

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
Skip muddling mint into simple syrup and infuse fresh mint into hot agave syrup for kombucha mojitos.

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

Strawberry Kombucha Mojitos are refreshing and a fun, fizzy way to welcome happy hour.

(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
Lime juice is a key ingredient for kombucha mojitos.

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 Pinterest.

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