Finding mocktails for Christmas with visual presence is not easy: most rely on sugary soft drinks or bland juices. The Red & Green Mocktail solves this with two layers of colour, natural fruit and the acidic, bubbly base of Mūn HIBISCUS Kombucha. It's prepared in five minutes, with no added sugar and in the official colours of the season.
What is the Red & Green Mocktail
It's a two-tone mocktail (non-alcoholic cocktail): a red blend of red fruit juice and HIBISCUS Kombucha, and a green touch of green fruit and vegetable juice. It's served in a tall glass, with ice, lime and mint. The kombucha's acidity balances the natural sweetness of the juice and provides fizz without the need for tonic.
Ingredients (1 glass)
- 250 ml of Mūn HIBISCUS Kombucha, well chilled
- 125 ml of red juice (pomegranate, strawberry, raspberry, cranberry, beetroot or cherry)
- 125 ml of green juice (cucumber, green apple and white grape)
- Cubed or crushed ice
- Lime or lemon slices
- Fresh mint leaves
- Optional: whole strawberry to garnish the rim
Step-by-step preparation
- Chill the HIBISCUS Kombucha and both juices for at least two hours before serving.
- Fill the tall glass with ice to the brim.
- First, slowly pour the red juice over the ice. It will occupy the bottom.
- Add the HIBISCUS Kombucha over the ice using an inverted spoon to maintain layers.
- Finish with the green juice on top, also using a spoon to float it.
- Garnish with a lime slice, mint leaves and, if desired, a strawberry on the rim.
- Serve without stirring. The drinker mixes it with the straw.
Times
- Active preparation: 5 minutes
- Prior chilling of ingredients: 2 hours
- Total: 2 hours 5 minutes
- Servings: 1 glass of 500 ml
Why HIBISCUS Kombucha in mocktails for Christmas
The Mūn HIBISCUS Kombucha is a fermented tea with hibiscus flower. It has an intense red colour, floral and citrus notes, and a clean acidity that replaces cava or vermouth at the Christmas table. It provides natural fizz from fermentation, has no added refined sugar and maintains a low-calorie profile. It is the base that gives structure to mocktails for Christmas without resorting to soft drinks.
Variations
- Pomegranate version: use only pomegranate juice in the red layer and add some whole seeds on top.
- Spicy version: thin slice of fresh ginger in the glass before the ice.
- Dry version: two drops of non-alcoholic bitter in the green layer.
- Citrus version: lime zest on top just before serving.
- Pitcher version: multiply by 6, serve in a large pitcher with large ice cubes and let each diner serve themselves.
- Dessert version: replace the green juice with green apple sorbet for an icy texture.
Common mistakes
- Room temperature glass: the ice melts quickly and breaks the layers. Chill the glass for 10 minutes in the freezer.
- Pouring the kombucha directly: without an inverted spoon, the mixture becomes uniform and loses the two-colour effect.
- Warm juices: if not cold, the kombucha loses its fizz in seconds.
- Too much juice: respect the 2:1:1 ratio (kombucha:red:green) or it will mask the acidity.
- Stirring in the kitchen: the customer should mix it with a straw; if you shake it, it arrives flat.
FAQ
Does it contain alcohol? No. Kombucha has traces below 0.5% due to natural fermentation, within the legal limit for a non-alcoholic beverage.
Can I prepare it in advance? Mix the juices up to 24 hours beforehand and store them separately. The kombucha is added at the moment of serving to avoid losing fizz.
Is it suitable for children? Yes. It's a Christmas option with no added sugar or alcohol.
What if I don't have green juice ready? Blend half a cucumber and half a green apple at the moment, strain and use it.
Can I use another Mūn Kombucha? It also works with FLOWERS Kombucha (more floral) or GINGER Kombucha (spicier), but HIBISCUS provides the characteristic intense red.
When to serve it
As a welcome drink at Christmas Eve or New Year's Eve dinner, at a Three Kings' Day aperitif, at a company lunch with designated drivers or at a celebration with children and pregnant women. It works as a non-alcoholic toast and as an after-dinner cocktail due to its digestive acidity.
Other recipes
- Non-alcoholic Punch with HIBISCUS Kombucha
- Roscón Cocktail with HIBISCUS Kombucha
- Mocktail with HIBISCUS Kombucha, strawberries and liquorice
Recipe by Mercè Pérez, Mūn Kombucha team.
