In a 2-cup glass measure combine orange juice, grapefruit juice, lime juice and honey. Stir until honey is dissolved. Cover with plastic wrap or foil and chill mixture for at least 2 hours or up to 24 hours to blend flavours.
To serve, pour juice mixture into four champagne glasses. Add sparkling water and stir lightly to mix. If desired, garnish with citrus peel strips.
Pineapple ginger kombucha mocktail
Ingredients
2 cups pineapple juice, chilled
¼ cup organic lemon juice, chilled
2 tbsp pure maple syrup
1 organic lemon, sliced
2 cups ginger kombucha, chilled
5 sprigs fresh rosemary
1 tbsp organic cane sugar, or granulated sugar
Method
Remove the leaves from one sprig of rosemary and chop finely. Combine with sugar and transfer to a small plate or dish that is larger than the diameter of the glasses you will be using.
Rub the edge of each glass with lemon, then invert the glass into the rosemary-sugar mixture to rim the glasses.
Combine pineapple juice, lemon juice and maple syrup in a pitcher. Stir to combine, as the maple syrup will sink to the bottom. Slowly add the kombucha.
Pour over ice-filled, rosemary-rimmed glasses and garnish with lemon slices and sprigs of fresh rosemary. Serve immediately.
Kombucha tends to cut the sweetness in a drink, so you may want to adjust the amount of maple syrup to suit your taste. Different brands of kombucha will also vary in sweetness, so play around with different combinations to find the balance you like best.