Kombucha 221 BC

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Mango Dandelion Detox Mocktail

Your Detox Just Got Delicious With This Kombucha Mocktail

This revitalizing beverage combines the tropical sweetness of mango with the detoxing benefits of dandelion. This mocktail is thoughtfully crafted with 221 B.C. Mango Dandelion Kombucha, fresh cucumber juice, and zesty lime to create a refreshing drink that supports your body’s natural cleansing processes. The combination of these natural ingredients helps flush out toxins, improve digestion, and leave you feeling rejuvenated. Enjoy this invigorating mocktail as part of your wellness routine and experience a delicious way to refresh and detoxify your system.

Ingredients you will need for this detoxing kombucha mocktail:

    • 1 cup 221 B.C. Mango Dandelion Kombucha
    • 1/2 cup fresh cucumber juice
    • 1/4 cup freshly squeezed lime juice
    • 1 tablespoon pure maple syrup (optional, for added sweetness)
    • 1/2 teaspoon fresh grated ginger (plus extra for garnish)
    • Ice cubes
    • Cucumber slices (for garnish)
    • Lime wheels (for garnish)
    • Fresh mint leaves (for garnish)



  1. Prepare the Ginger: Grate fresh ginger and set aside. If you prefer a more subtle ginger flavor, you can steep the grated ginger in the lime juice for about 5 minutes and then strain it out.
  2. Mix the Base: In a cocktail shaker or large glass, combine the fresh cucumber juice, freshly squeezed lime juice, and pure maple syrup (if using). Stir or shake well until the maple syrup is fully dissolved.
  3. Add the Kombucha: Slowly pour in the 221 B.C. Mango Dandelion Kombucha to the juice mixture. Stir gently to combine.
  4. Prepare the Glass: Fill a serving glass with ice cubes. Strain the mocktail mixture over the ice.
  5. Garnish: Add a few cucumber slices, a lime wheel, and a small piece of grated ginger on top. Finish with a sprig of fresh mint for an extra burst of aroma and a refreshing touch.
  6. Serve: Enjoy your Mango Dandelion Detox Mocktail chilled, perfect for a refreshing cleanse and detox experience.



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