Bloody Mary Kombucha Mocktail

We dipped the rim of the glass in smoky artisan sea salt for an extra kick. Stick a few spears of fermented celery in this drink and give it even more probiotics!

Course: Beverages, Breakfast

Servings:

Ingredients

1/4 cup Tomato Juice Fresh if possible.
2 tablespoons celery juice see instructions below
1 teaspoon lemon juice
1 pinch Celtic Sea Salt
1 pinch black pepper
1 pinch cayenne pepper
1 dash hot sauce Tabasco or Chulula or Sriracha
13 ounces Kombucha

Instructions

Juice your celery, either in a juicer or you can use a blender by adding the tomato juice and 1 stalk of celery: blend, then strain.
Add the tomato, celery, and lemon juices to your 16 ounce bottle. Add spices, salt, and hot sauce.
Pour just under 13 ounces of Plain Kombucha in the bottle leaving a small amount of room (about 1 inch) at the top.
Fresh juice ferments more quickly than store bought, so this recipe only needs to sit 7- 10 days or until it becomes bubbly. Check it often by opening it to see if it is bubbly.
Serve immediately or refrigerate.

Notes

Enjoy with a lemon wedge and a few stalks of fermented celery, Bloody Mary style!