Cherry Syrup + Cherry Kombucha Mocktail

Ingredients

• 1 handfulfreeze-dried cherries, crushed in a mortar and pestle (optional, for the rim)
• 1 handfulfreeze-dried blueberries, crushed in a mortar and pestle (optional, for the rim)
• 1–2 tablespoonsVitaCherry powder (optional, for the rim)
• to tastelime
• about 2 tablespoons per glasscooked and chopped cherries, reserved from the syrup
• 1–2 sprigs of each, plus more for garnishbasil and/or mint, sliced
• to tasteplain kombucha
• about 2 tablespoons per glasscherry syrup
• ¾ cup (about 150 g)coconut sugar or raw sugar (see note)
• 1 tablespoonmaple syrup
• 1 cup (about 150 g)pitted and halved cherries
• 2 tablespoons (30 ml)lemon juice
• 1 cup (240 ml)purified water
• 2 tablespoonsVitaCherry powder (optional)

Instructions

1. 1

   Prepare the rims

   If using the crushed freeze-dried berries and VitaCherry powder, spread them on a medium, flat plate. Wet the rims of small cocktail glasses with a lime wedge, then dip each glass rim-down into the berry mixture, twisting to coat.

2. 2

   Mix the mocktails

   Put about 2 tablespoons of the reserved cooked, chopped cherries and about 1 teaspoon of chopped herbs in the bottom of each glass. Muddle with a muddler or pestle. Add ice and kombucha, then about 2 tablespoons of cherry syrup per glass. Squeeze in fresh lime juice and stir. Garnish with more herbs.

3. 3

   Simmer the syrup

   Put all the syrup ingredients except the cherry powder in a small saucepan. Bring to the boil, reduce to a simmer and cook uncovered for 15 minutes, stirring periodically. Turn off the heat and, if using, whisk in the VitaCherry powder thoroughly to prevent clumps. Leave to cool for about 15 minutes.

4. 4

   Strain and store

   Mash the cherries in the saucepan with a potato masher to release their juices. Strain the syrup through a fine-mesh strainer into a clean jar. Finely chop and reserve the leftover cherries for the mocktails. Refrigerate the syrup in an airtight container.

What is a cherry kombucha mocktail?

A kombucha mocktail is a non-alcoholic mixed drink built around fermented tea, which brings a lively fizz and tang. This version pairs plain kombucha with cherry syrup, citrus and fresh herbs.

The recipe draws on the familiar idea of fruit syrup and muddled herbs in a mixed drink, while kombucha gives it a tart, sparkling finish. The homemade syrup makes the cherry flavour easy to adjust, and the reserved fruit adds texture to each glass.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 0g protein, 20g carbs, 0g fat.

Most of the carbohydrates come from the sugar and maple syrup in the cherry syrup, with further carbohydrates from the cherries and kombucha. The syrup supplies most of the energy; this plant-based drink contributes little protein or fat. Serve it alongside a protein-rich savoury snack or meal to make a more balanced plate.

Why make the syrup separately?

Fruit first: simmering the pitted cherries with sugar, maple syrup, lemon juice and water draws out their juice and builds a concentrated base.

Save the solids: mashing and straining the cooked fruit creates a smoother syrup, while the finely chopped cherries can be muddled into the drinks rather than wasted.

Getting a neat berry rim

Crushed berries: use a plate wide enough to dip the glass rims into the mixture without knocking the glasses over.

A light touch: run the lime wedge around the rim to moisten it, then twist the glass gently in the berry coating. Too much lime juice can make the crumbs clump or slide.

Muddling herbs and cherries

Gentle pressure: press the reserved cherries and chopped herbs enough to release their juices and aroma. Avoid grinding the herbs into a paste, which can make the drink taste harsh.

Fresh garnish: add extra basil or mint just before serving for a fragrant finish and a clear contrast with the cherry.

Balancing sweetness and fizz

Taste as you mix: plain kombucha can vary in tartness, so add the syrup and lime, stir, then adjust to your preference.

Keep the bubbles: pour in the kombucha after the ice and stir only enough to combine. A vigorous stir can flatten the drink.

Serving ideas

Serve the mocktails soon after assembling, while the kombucha is still fizzy and the ice is firm. Small cocktail glasses show off the berry rim and keep the drink chilled.

Pair them with savoury nibbles or a light meal; the tart, fruity drink works well alongside salty snacks. For an alcoholic variation, the recipe description suggests vodka, tequila or mezcal.

Recipe notes & tips

• Make the syrup first so it has time to cool before you assemble the drinks.
• Reserve the cooked cherries before straining, as they are used in the mocktails.
• Whisk the optional cherry powder into the hot syrup off the heat to help prevent clumps.
• Use a fine-mesh strainer for a smoother syrup.
• Add the kombucha near the end and stir gently to retain its fizz.

Variations

• Choose your herbs: use basil, mint or a mix, as in the recipe.
• Skip the rim: leave out the crushed berries and optional VitaCherry powder for a simpler serve.
• Adjust the tartness: add lime juice gradually and taste as you go.
• Make it alcoholic: add vodka, tequila or mezcal to taste.
• Change the sugar: use either coconut sugar or raw sugar for the syrup.

Common mistakes to avoid

• Skipping the reserved fruit: set aside the cooked cherries before straining so you can add them to the glasses.
• Clumpy cherry powder: whisk it in thoroughly after turning off the heat.
• Over-muddling the herbs: press gently to release their aroma without crushing them into a paste.
• Soggy berry rim: moisten the glass rim with a light pass of lime rather than soaking it.
• Losing the fizz: avoid vigorous stirring after adding the kombucha.

How to store

Keep the syrup in an airtight container in the refrigerator; the recipe does not specify a storage duration, so use it promptly and check it before serving. Assemble the mocktails just before drinking, as they lose fizz once mixed with ice.

Frequently asked questions