I don’t directly crave cocktails in the winter time (when its so cold, I just want to drink scalding hot tea) but when I heard about the new kombucha cocktail craze, I knew I had to try my hand at a good kombuchjito…it is almost citrus season after all.

kombuchjito2With no added sugar, this is a great alternative for your go-to holiday cocktail.

I start with bruising a few mint or basil leaves in the bottom of a cup, then I filled the glass with ice, poured over some delicious blood orange juice, added just a few drops of liquid stevia, and topped it off with my homemade kombucha. Stir it up, and its ready to go. This turned out better than I could have ever imagined. This is a cocktail that could lend itself to all seasons…and can be made for anyone, with or without the rum.


We made ours without rum, and the baby finished up her glass in about 2.3 seconds, which might well be a record.

Blood Orange Kombujito
Serves: 1
Prep time:
Total time:

  • for each drink:
  • a few sprigs of mint or basil
  • ice to fill the glass
  • 2 ounces blood orange juice
  • 1.5 ounces white rum(optional)
  • 3-4 drops of liquid stevia
  • 3 oz ginger kombucha(or plain, preferably homemade)
  • juice from 1 wedge of lime

  1. Bruise the mint/basil with a muddler in the bottom of a glass.
  2. Fill glass with ice.
  3. Add the orange juice and rum (if desired) if not using, just add more kombucha to top off the glass at the end.
  4. Add the stevia, kombucha, a squeeze of lime, and stir.
  5. Garnish with lime and an extra sprig of mint.


eat. love. nourish.



As summer is winding down, we have been blessed with as much fruit as we can eat in the form of Montana grown Flathead Cherries, Dixon Melons, and Forbidden Fruit Orchard Peaches. Market Day Foods’ online market does the hard work, so that we can get all of our sweet luscious fruit from the same place, and with just a click of a mouse. A few weeks ago, we purchased a few cantaloupe, and a few watermelons…including a yellow watermelon.

Best. Melon. Ever.

We cut into the watermelon that night, and ate about half of it. The next day I made these Yellow Watermelon Margarita Frescas. They were cold and refreshing which was the perfect thing to cut this late August weather.

Celebrate your Labor Day in style, and make these part of your extended weekend.

Dip the rims of some fancy glasses in coarse sea salt, fill with ice and the fresca (if you are feeling daring, add some tequila and triple sec to the mix) and garnish with a slice of lime and a sprig of fresh mint.  

(BTW- this would also make wonderful ice pops. Just pour into popsicle molds and freeze.)



Yellow Watermelon Margarita Fresca

Recipe type: Drinks
Serves: 6
Prep time:
Total time:

  • 4 cups yellow watermelon, seeded and cubed
  • 2 cups ice
  • juice of 3 limes
  • a pinch of salt
  • 12 drops of liquid stevia or 1 TBS honey

  1. Place the watermelon, ice, lime juice, salt and sweetener in a high speed blender.
  2. Blend until smooth. Rub the rims of 6 glasses with lime and coat with coarse sea salt.
  3. Fill glasses with ice and pour the watermelon juice over the ice.
  4. Serve


eat. love. nourish.