West Coast Coconut Ginger Kombucha Fizz
Back to Recipes & MoreIngredients
- ¼ cup (60 ml) lime juice, freshly squeezed
- ⅓ cup (67 g) Redpath Simply Raw™ Turbinado Sugar
- 5 strips lime zest
- 3 tbsp (15 g) shredded coconut (unsweetened), lightly toasted
- 3 inches (24 g) fresh ginger, peeled and sliced into rounds
- 1½ cups (approximately 12) ice cubes
- ½ cup (125 ml) canned coconut milk, shaken or mixed well
- Simple syrup (recipe above)
- ¾ cup (188 ml) gin
- 2 cups (500 ml) ginger kombucha
- Lime slices
- Shredded coconut
Instructions
Step 1
In a small pot over medium heat, combine lime juice, the Redpath Simply Raw™ Turbinado Sugar, strips of lime zest, toasted coconut, and ginger slices.
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Step 2
Bring mixture to a boil and stir to dissolve sugar. Reduce heat to low and simmer; 2 minutes.
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Step 3
Turn off heat, cover to allow flavours to blend, and allow to cool at room temperature; 10 minutes.
Step 4
Using a sieve, strain simple syrup into a bowl or measuring cup, pressing down on the solids to extract as much of the syrup as possible. Discard solids and transfer syrup to the fridge to cool completely; 10 minutes.
Step 5
In a blender, combine ice cubes, canned coconut milk, chilled simple syrup, and the gin. Process until smooth.
Step 6
Pour mixture into a pitcher and stir in the ginger kombucha and pour into four glasses. Alternatively, divide mixture into four glasses and top each cocktail with ½ cup (125 ml) of the ginger kombucha.
Step 7
If desired, garnish each cocktail with a lime slice and a sprinkling of shredded coconut.
