Fruity Festive Kombucha Mocktails (*AD)

kombucha mocktail

(N.B This is a sponsored post with BRITA UK)

As we edge ever closer to Christmas, many of us will be dashing here, there and everywhere. From shopping in stuffy, over-crowded shops to wrapping presents, partying with our colleagues or watching nativities, there always seems to be something to do in December.

Personally, I have been busier than ever, and can’t wait for the calm of Christmas itself to descend! Well, as calm as you can get with four over-excited boys…

However, this weekend I plan to take a moment to breathe, a moment just for me, with these delicious Festive Kombucha Fruit Mocktails.

Made in collaboration with BRITA UK, who supplied me with one of their incredible Style water filter jugs (it helps to make the most perfect kombucha imaginable), these mocktails are perfect if you don’t feel like drinking any alcohol this Christmas. Or, if you’re the designated driver!

Filtered water is perfect for reducing limescale, lead and other impurities in tap water, giving your drink a natural aroma and a fuller flavour due to the great tasting water. Plus, it’s much better for the environment than using bottled water!

Anyway, these drinks have plenty of flavour thanks to the combinations of fruit, ginger, lime and cranberry, and are also incredibly good for you, too – think of all the good you’re doing for your tum with that homemade kombucha!

Will you be making any mocktails this year? Tag me and let me know if you give this a go – I hope you enjoy the post!

Sam x

Fruity Festive Kombucha Mocktails


  • Serves 4-6
  • For the Homemade Kombucha, made with BRITA filtered water –
  • 1 tbsp loose, organic tea of choice
  • 1/2 cup granulated sugar
  • 6-7 cups BRITA filtered water, warmed until hot
  • Active kombucha scoby
  • For the mocktail –
  • 4 cups homemade kombucha
  • 3 cups cranberry juice
  • 1 cup freshly-squeezed orange juice
  • 2 cups fresh cranberries
  • 1/2 cup pomegranate seeds
  • 1 clementine, peeled and chopped
  • 1 apple, sliced
  • Large chunk ginger, thinly sliced
  • 4 sprigs rosemary
  • Ice cubes, to serve
  1. To make your kombucha, stir together your hot, filtered water and sugar in a large glass jar (or jars) until the sugar has dissolved. Place the tea into the jar and allow to steep.
  2. Set aside the mixture and allow to cool completely, removing the tea leaves with a slotted spoon after an hour. Add in your scoby.
  3. Cover the jar with a clean tea towel, then secure with an elastic band.
  4. Place the jar in a room, out of direct sunlight, for one week up to one month, or to taste – I used mine after a week.
  5. Pour the kombucha from the jar. Remove the scoby for future use, and the liquid from the bottom of the jar to use as starter tea for future kombucha brews.
  6. Once kombucha is ready, muddle together the rosemary and ginger until they begin to release their flavours. Pour in the remaining ingredients (I added mine to a large trifle bowl), including the homemade kombucha, and stir or shake well to combine. Allow to sit for longer for a stronger flavour.
  7. Pour into glasses with ice and garnish with fresh cranberries and rosemary.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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