Kiwi-Plum-Basil Mocktails

Looking for an alternative to the usual boozy drink on a spring or summer afternoon? This mocktail can be made with either sparkling water or healthy, good for you Kombucha – depending on your taste. I’ve done it with both, and can say either is de-lish-us!

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Kiwi-Plum-Basil Mocktail

This recipe is the perfect amount for two people – and don’t let the mocktail part fool ya! Feel free to experiment with some vodka if you feel like adding a kick.

 

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You’ll need:

  • simple sugar syrup: 1/2 c sugar to 3/4 cup or 1 cup of water
  • 4 plums
  • 2 kiwis
  • 1/4 cup of fresh basil
  • 2/3 cup of lemon juice (or squeeze 3-4 lemons minus seeds)
  • sparkling water or kombucha

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For the simple sugar syrup, I boiled a pot of water with less than 1/2 cup of sugar – I wanted a bit of sweetness but didn’t want to over do it, so this is VERY diluted. Adjust to your taste. Once the sugar dissolved, I removed this from the hear and let is sit for about 15 minutes.

Get a bowl and add your fruit: I chopped the plums and kiwis (but didn’t over do it) and also threw in some of the basil┬ábefore muddling it all together with the syrup. Refrigerate anywhere from 4 hours to 24 to let the flavors saturate one another. When you’re ready to serve, Fill your glass (with ice) about 2/3 of the way, and then add your sparkling water, kombucha or booze to fill. Garnish with a few leaves of basil and you’re ready to go!

Enjoy!