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Kombucha Margarita and Strawberry Too!

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Margarita Kombucha copyLast year on my thirtieth wedding anniversary we took a cruise to the Caribbean and stopped in Cozumel, Mexico. We took a Salsa Salsa class where we made lots of salsa, guacamole, and Margaritas. We had so much fun and since I don’t really drink, but loved the taste of Margaritas, I wanted a kombucha recipe to enjoy instead of all the alcohol. We now have a couple of delicious tasting non alcoholic kombucha’s, that we not only give you probiotics, but assist your liver in detoxing you.

Limes are prebiotics

Strawberry MargaritaLime juice is one of the ingredients in Margaritas. Limes have high levels of soluble fiber (a prebiotic, which is food for bacteria). This makes limes the perfect aid to help regulate the body’s absorption of sugar into the bloodstream, reducing the occurrence of blood sugar spikes. Both limes and lemons feed the good bacteria, allowing the good bacteria to grow. When beneficial bacteria grow, they begin to repopulate the gut and remove or reduce harmful pathogens. This drink is a great way to begin the process of bringing balance to the body.

My daughter Maci came up with this wonderful Kombucha Margarita creation. I really love the frozen strawberry version, especially on a hot summer day! Don’t forget to use good salt with minerals. The body needs minerals, and Celtic Sea Salt has over 80 minerals. When Celtic Sea Salt is combined with this delicious drink, you will enjoy enzymes, probiotics, and minerals!

Margarita Kombucha - Strawberry Too! Mocktails!
Try two different ways to make Margarita Kombuchas. The strawberry is my favorite.~Donna
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Ingredients
Margarita Kombucha
  • 14ounces Kombucha
  • 1ounce lime juice
  • 1/2teaspoon lime zestoptional
  • 1/2tablespoon agave nectar
  • 1/2teaspoon Celtic Sea Salt
Frozen Strawberry Kombucha Margarita
  • 8ounces margarita kombucha
  • 1/2cup strawberriesfresh or frozen
  • 2cups ice
Servings:
Units:
Instructions
Margarita Kombucha
  1. Add lime juice, agave nectar, and salt to a 16-ounce bottle. Fill the rest of the bottle with finished Kombucha leaving a small amount of room at the top. Let sit 5-7 days or until bubbly. Check it once a day by opening it and giving it a quick check.
  2. When your kombucha is done, dip the rim of your glass in lime juice and then dip it again in a plate sprinkled with Celtic Sea Salt.
  3. Pour Margarita Kombucha into your glass and enjoy!
Frozen Strawberry Kombucha Margarita
  1. Blend Margarita Kombucha, strawberries, and ice in a blender until slushy and blended.
  2. Dip the rim of your glass in lime juice and then dip it again in a plate sprinkled with Celtic Sea Salt.
  3. Pour strawberry mixture into your glass and enjoy!
CulturedFoodLife.com
18 Responses to "Kombucha Margarita and Strawberry Too!"
  1. Hi Donna,
    I wanted to thank you for sending me another scoby. I am looking forward to making all your delicious recipes.

  2. Sounds great! The ice doesnt kill the probiotic? I understood them to be temp sensitive.
    Thanks,
    Laurie

  3. Sounds delicious!!! However, what can you use in place of the agave nectar? Brown rice syrup, honey, or ???
    Thanks for your help!

    • Yes, you can use any of these. Although agave makes it taste more like a margarita. I am not really a fan of agave but since the sugar is eaten by the bacteria and made into probiotics it really isn’t agave anymore.

  4. Sounds delicious, but I have a question. If the kombucha is “finished”, why let it brew again for 5-7 days? Is that step necessary?

      • After the 1st ferment you will add the juice and agave and cap it off in a bottle. It ferments a 2nd time to consume the sugars in the juice and agave and create more fizz.

  5. Hi Donna,
    First. … Happy Mother’s Day! Love to you and your family!
    My question is this: So, I put my kefir grains in storage while I traveled for about 10 days. (1 cup milk per 2 Tblsp. grains, in fridge) Is it ok to drink the storage milk? It tastes fine but am wondering if it has the same properties as when I make it on the counter. Is it bad in any way to drink?

    • You should really be storing them in at least two cups of milk but yes you can drink it although it won’t really be as fermented as well or taste as good.

  6. This sounds wonderful! Your kombucha recipes are the best!

    Happy Mother’s Day Donna! We all love you!

  7. This sounds delicious. Just wondering if purchased strawberry Kambucha can be used and then omit letting it sit for 5-7 days.

    • After your first ferment you are doing a 2nd ferment with the fruit juice and agave. Letting it sit again will ferment the juices and will create fizz because it is capped off during 2nd ferment.

      • Hi If you purchase strawberry kombucha it will have a different flavor because there wont be any agave or sea salt or lime.

        • Is this margarita recipe in your cultured foods book? I haven’t started to do anything on my own yet. I buy GTS Kombucha and drink it but it’s getting costly. If I start making my own kombucha, can it be made in these bottles I’ve saved?

If you like this, then please share!
18 Responses to "Kombucha Margarita and Strawberry Too!"
  1. Hi Donna,
    I wanted to thank you for sending me another scoby. I am looking forward to making all your delicious recipes.

  2. Sounds great! The ice doesnt kill the probiotic? I understood them to be temp sensitive.
    Thanks,
    Laurie

  3. Sounds delicious!!! However, what can you use in place of the agave nectar? Brown rice syrup, honey, or ???
    Thanks for your help!

    • Yes, you can use any of these. Although agave makes it taste more like a margarita. I am not really a fan of agave but since the sugar is eaten by the bacteria and made into probiotics it really isn’t agave anymore.

  4. Sounds delicious, but I have a question. If the kombucha is “finished”, why let it brew again for 5-7 days? Is that step necessary?

      • After the 1st ferment you will add the juice and agave and cap it off in a bottle. It ferments a 2nd time to consume the sugars in the juice and agave and create more fizz.

  5. Hi Donna,
    First. … Happy Mother’s Day! Love to you and your family!
    My question is this: So, I put my kefir grains in storage while I traveled for about 10 days. (1 cup milk per 2 Tblsp. grains, in fridge) Is it ok to drink the storage milk? It tastes fine but am wondering if it has the same properties as when I make it on the counter. Is it bad in any way to drink?

    • You should really be storing them in at least two cups of milk but yes you can drink it although it won’t really be as fermented as well or taste as good.

  6. This sounds wonderful! Your kombucha recipes are the best!

    Happy Mother’s Day Donna! We all love you!

  7. This sounds delicious. Just wondering if purchased strawberry Kambucha can be used and then omit letting it sit for 5-7 days.

    • After your first ferment you are doing a 2nd ferment with the fruit juice and agave. Letting it sit again will ferment the juices and will create fizz because it is capped off during 2nd ferment.

      • Hi If you purchase strawberry kombucha it will have a different flavor because there wont be any agave or sea salt or lime.

        • Is this margarita recipe in your cultured foods book? I haven’t started to do anything on my own yet. I buy GTS Kombucha and drink it but it’s getting costly. If I start making my own kombucha, can it be made in these bottles I’ve saved?

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