Paloma-inspired Mocktail

I’m dreaming of summer. I’m dreaming of a care-free summer vacation at the beach where we sit by the pool, soak in the sun, and relax. 

Meet me by the pool. Let’s have a drink.

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Paloma-inspired Mocktail

• 1 Tbsp freshly squeezed lime juice
• 1 Tbsp grapefruit simple syrup*
• 5 oz. Kea Hibiscus Lemongrass kombucha (If you cannot find Kea kombucha, your favorite hibiscus kombucha)
• ice
• grapefruit wedge
• coarse sugar and coarse sea salt

Directions:

1. Sprinkle a mix of coarse sugar and coarse sea salt all over a small plate.
2. Rub the rim of a glass with the grapefruit wedge and dip the rim into the sugar/salt mixture.
3. Add the lime juice, grapefruit simple syrup, and hibiscus kombucha to the glass. Give it a stir and add ice. Garnish with grapefruit zest. Enjoy!

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*Grapefruit Simple Syrup:

• zest from 1 medium grapefruit
• 2/3 cup freshly squeezed grapefruit juice
• 1/3 water
• 1 cup sugar
• pinch of sea salt

Directions :

1. Combine all of the ingredients in a 2-4 quart saucepan. Bring to a low boil over medium heat. 
2. Reduce the heat to low and simmer for 4 minutes. 
3. Let sit for 10 minutes. 
4. Strain out the zest and store in a mason jar, or, glass bottle. Store in the fridge.