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Cucumber Basil Kombucha Mule

Cool off and unwind with our garden-fresh, low-sugar version of the popular Moscow Mule. Look for ginger kombucha with less than 6g of sugar per serving.

  • Author: The Real Food Dietitians
  • Prep Time: 5-10 mins
  • Total Time: 5-10 mins
  • Yield: 2 1x
  • Category: Drinks & Beverages, Fermented Foods
  • Cuisine: Gluten-free, Paleo, Vegan

Ingredients

  • 4 thick cucumber slices (plus additional for garnish)
  • 4 large basil leaves (plus additional for garnish)
  • 4 thin slices of fresh ginger
  • Juice of 2 limes
  • 16 ounces ginger kombucha¬†(such as¬†GT’S Enlightened Gingerade)
  • 2 ounces gluten-free vodka (such as Tito’s Handmade Vodka; omit for a Whole30-friendly “mocktail”)
  • 1/2 cup sparkling water (such as Waterloo, LaCroix or San Pellegrino)
  • Ice cubes (about 2-3 cups)

Instructions

  1. In the bottom of two copper mugs or other glass, place cucumbers and basil leaves.
  2. Use the handle of a wooden spoon or a cocktail muddler to gently muddle the cucumber, basil, and ginger together (you just want to bruise them up a bit, not make a mash).
  3. Divide the lime juice and vodka (if using) between the two mugs and fill each 3/4 full with ice.
  4. Add kombucha, then top it off with sparkling water. Stir gently. Garnish with additional cucumber slices and basil leaves, if desired.

Notes

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Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 94
  • Sugar: 2g
  • Sodium: 11mg
  • Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0g
  • Protein: 0g