BAOBAB MOJITO // Moroccan mint, ginger kombucha and lime summer cocktail.

BAOBAB MOJITO // Moroccan mint, ginger kombucha and lime summer cocktail.

YIELD 1 Serving
TIME 10 Minutes

INGREDIENTS

½ cup Frozen Pineapple
8 Moroccan mint leaves
1 Tbs. Honey
1 tsp. Baobab powder*
2 Tbsp Water OR Rum - optional 18+ CAN

½ cup Ginger Kombucha
2 Wedges of Lime

    METHOD

    Reserve the ginger kombucha, lime wedges and one or two mint leaves on the side. Blend the pineapple, other mint leaves, honey, baobab pulp powder and water (or rum) in a blender until completely smooth.

    Pour in a glass. Then add in the kombucha, garnish with lime wedges and mint leaves you reserved. Enjoy!

    *For my recipe, I used the baobab powder from Yupik.ca

    Notes on baobab trees. 

    Baobab trees grow in Africa, Australia and any arid region. They can live for over 2,000 years. They are truly giants - their trunks are so big, a pub has been built in a hollow trunk measuring 150ft.


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