Photo: Chris Emeott
Delight in the fun of bubbles without a hangover with this delicious kombucha mocktail from Bootlegger Brewing in Apple Valley. Elevate a ginger flavored kombucha—a beverage made with fermented tea—by adding an easy-to-make lavender blueberry simple syrup.
Lavender Blueberry Ginger Kombucha Tea
- 1 12-oz. can Bootlegger Brewing Hearty Woodsman Ginger Kombucha Tea
- 1–2 Tbsp. lavender and blueberry simple syrup (recipe below)
Fill two 8-oz. glasses with ice, drizzle 1–2 Tbsp. of lavender and blueberry simple syrup over ice, and top each glass with 6 oz. of Hearty Woodsman Ginger Kombucha Tea. Gently stir and enjoy.
Lavender Blueberry Simple Syrup
- 1 cup sugar
- 1 cup water
- 2 Tbsp. lavender flowers
- ½ cup frozen or fresh blueberries
Bring sugar, water, lavender flowers and blueberries to a boil in a small saucepan. Boil until the sugar is dissolved in the water and the berries are starting to pop. Let cool, and strain using a fine mesh sieve into a jar, pressing blueberries to release juices.
Too lazy for simple syrup? Jake Haneman, owner of Bootlegger Brewing Kombucha, also recommends adding another layer to your kombucha by muddling fresh herbs—like basil or rosemary—then adding ice and Hearty Woodsman Ginger Kombucha. Learn more about Bootlegger Brewing here.
