One of our favorite ways to celebrate good weather is with a pitcher of something delicious that also has a kick. We’re enchanted by a new book, Zen and Tonic, by Jules Aron, a certified health and nutrition coach. She takes cocktails, adds fresh, interesting ingredients like beet juice and coconut water, for a healthier version of some of our old favorites. Having a drink never looked so good (for you). Here’s Jules’ seasonally appropriate, sparkling riff on a classic whiskey-based fruit punch. Enjoy!
Spring Fling Punch
Welcome spring the right way with this bright, colorful punch.
Makes 6 to 8 servings
- 4 cups water
- 11/2 cups raspberries
- 11/2 cups chopped rhubarb
- 11/2 cups strawberries
- 4 beets
- 1 lemon
- 1/2 cup Raspberry Rose Syrup (page 44 in the book) or store bought raspberry syrup.
- 2 cups whiskey
- 1 cup kombucha
- In a saucepan, bring the water, raspberries, rhubarb, and strawberries to a boil. Lower the heat and simmer for 15 minutes. Strain through a sieve, pressing to extract all the liquid. Discard the solids. Chill.
- Using a juicer, process the beets and lemon. Place in a punch bowl, and whisk in the chilled fruit mixture. Add the rose syrup and whiskey. Top off with the kombucha for some extra effervescence.
Kombucha is an age-old fermented tea drink that has been around for centuries. It contains a variety of vitamins, minerals, and enzymes, and has been prized by traditional cultures for its health-promoting properties, including liver detoxification, digestion, and nutrient assimilation.
Photo Credit: Gyorgy Papp