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mango dandelion mocktail with sliced cucumber and grated ginger and a lime surrounded by the herbs from the drink
by Aneta

Mango Dandelion Mocktail

This refreshing mocktail pairs the tropical sweetness of mango with the subtle earthiness of dandelion. Made with 221 B.C. Mango Dandelion Kombucha, fresh cucumber juice, and zesty lime, it’s bright, crisp, and perfectly balanced.
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Servings: 1

Ingredients
  

  • 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

Instructions
 

  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 Mocktail chilled.