The following is a guest post by Kate Gavlick, a nutritionist with a master’s degree in nutrition, peanut butter addict, writer, and photographer. You can find Kate's blog here.
June is the kickoff of summer season: long, sun-drenched days, vacations to beaches and beyond, plenty of backyard grilling, and summer parties with family and friends.
One of my favorite things to bring to summer parties are cool, refreshing, and nutrient-packed cocktails! Sometimes, a made-from-scratch seasonal cocktail to entertain a crowd is way more exciting that the standard bottle of rose. This Jalapeño Lemon Kombucha Spritzer is the perfect recipe to have all summer long - at gatherings, and while relaxing at home.
All you'll need to make this are two bottles of Health Ade's newest (and a little spicy!) flavor: Jalapeño-Kiwi-Cucumber, a bottle of dry white wine, such as Sauvignon Blanc, Chardonnay, or Pinot Grigio, and a few sliced lemons, limes, cucumbers, and jalapeños. It's a bit like a Sangria - with a probiotic punch.
Adding a hint of fruit to this spritzer not only makes this cocktail oh-so pretty, it bumps up the nutrient factor too. Lemons and limes are rich in vitamin C, a vitamin necessary for tissue growth, collagen production, the absorption of iron, and immune system support.
Although we're not technically eating the whole lemons and limes, squeezing a bit of their juice into this spritzer is just another way to add more nutrients into your diet. Cucumber provides essential flavor and coolness and tastes pretty darn good when it's been soaking in kombucha spritzer goodness. Slices of jalapeño are optional but do provide a bright kick and flavor to this cocktail. Plus, they make each and every glass look pretty!
To make this spritzer, simply slice one large lemon and two limes into thin slices. Add them to a large glass pitcher and gently muddle to squeeze out their juice. Add cucumber slices and jalapeño slices, if you're using them. Pour in two bottles of Health Ade Jalapeño-Kiwi-Cucumber kombucha and a whole bottle of white wine. Stir everything up and keep in the refrigerator before serving.
Pour the spritzers into glasses with ice cubes and enjoy - cheers!
Jalapeño Lemon Kombucha Spritzer
- 2 bottles Health-Ade Jalapeño-Kiwi-Cucumber kombucha
- 1 bottle dry white wine
- 1 large lemon, sliced
- 2 limes, sliced
- 1/2 large cucumber, sliced into rounds
- 1 small jalapeño, sliced into thin slices, seeds discarded
- Add sliced lemon and limes to a large glass pitcher. Gently muddle fruit to release some of the juices.
- Add cucumber slices and jalapeño slices, if using.
- Pour in kombucha and wine and stir.
- Refrigerate until ready to serve - enjoy!