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My Meyer Lemon Apple Cider Vinegar Salad Dressing

Published: 28 January 2021
Written by kevitaadmin
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My Meyer Lemon Apple Cider Vinegar Salad Dressing

Our Apple Cider Vinegar Tonics aren’t just good for drinking, but also making!


INGREDIENTS

  • ¾ cup Extra Virgin Olive Oil
  • 1 tablespoon Meyer Lemon Juice , freshly squeezed (takes approximately 1 lemon)
  • ¼ cup KeVita Apple Cider Vinegar Tonic
  • ½ teaspoon Dijon Mustard
  • Pinch ground White Pepper
 DIRECTIONS

  1. Add all ingredients to a jar; place lid on jar and tighten.
  2. Shake vigorously until all ingredients have blended together in an emulsion. Store sealed in refrigerator.

 

 

LAVISH IN LAVENDER

Published: 13 January 2021
Written by kevitaadmin
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Lavish in Lavender

Booch Blend Mocktail: Lavender Melon + Ginger


INGREDIENTS

  • 5 oz Lavender Melon Master Brew Kombucha
  • 5 oz Ginger Master Brew Kombucha
  • Microplane ginger
  • Fresh ginger nob garnish
 DIRECTIONS

  1. Mix 5 oz of KeVita Lavender Melon Master Brew Kombucha with 5 oz of KeVita Ginger Master Brew Kombucha.
  2. Add microplane ginger.
  3. Garnish with a fresh ginger nob. Cheers booches!

 

 

BRAMBLE ON

Published: 13 January 2021
Written by kevitaadmin
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Bramble on

Booch Blend Mocktail: Blueberry Basil + Raspberry Lemon


INGREDIENTS

  • 6 oz Blueberry Basil Master Brew Kombucha
  • 3 oz Raspberry Lemon Master Brew Kombucha
  • Muddled blueberries / raspberries
 DIRECTIONS

  1. Mix 6 oz of KeVita Blueberry Basil Master Brew Kombucha with 3 oz of KeVita Raspberry Lemon Master Brew Kombucha.
  2. Add muddled blueberries and raspberries.
  3. Garnish with a handful of raspberries. Serve over ice. Cheers booches!

 

 

HOPPY THOUGHTS

Published: 13 January 2021
Written by kevitaadmin
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Hoppy Thoughts

Booch Blend Mocktail: Blackberry Hops + Tart Cherry


INGREDIENTS

  • 8 oz Blackberry Hops Master Brew Kombucha
  • 2 oz Tart Cherry Master Brew Kombucha
  • Muddled fresh black berries
  • Mint + lemon wheel for garnish
 DIRECTIONS

  1. Mix 8 oz of KeVita Blackberry Hops Master Brew Kombucha with 2 oz of KeVita Tart Cherry Master Brew Kombucha.
  2. Add muddled fresh blackberries.
  3. Garnish with a mint + lemon wheel. Serve straight up. Cheers booches!

 

 

MANGO LIME SALSA

Published: 11 November 2020
Written by kevitaadmin
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Categories: videos

MANGO LIME SALSA

When you dip, we sip. Mango Lime salsa, meet our Mango lime booch.


INGREDIENTS

  • 2 mangos, diced
  • 1 lime, juiced
  • 1 red bell pepper, diced
  • 1/2 red onion, chopped
  • 1/3 cup of chopped cilantro
  • 1/4 teaspoon salt
 DIRECTIONS

  1. In your most stylish serving bowl, combine all the diced and chopped ingredients and then drizzle with the lime juice.
  2. Serve the ingredients together – then do a taste. You may need to salt to your liking.
  3. Cover and chill for at least 15 minutes.
  4. Serve with corn tortilla chips and KeVita Mango Lime Kombucha.

 

 

CAMPFIRE FRUIT CONES

Published: 3 September 2020
Written by kevitaadmin
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CAMPFIRE FRUIT CONES

Must try! Fresh Raspberry Campfire Cones.


INGREDIENTS

  • KeVita Raspberry Lemon Master Brew Kombucha
  • Waffle cones
  • Fresh raspberries
  • Dark chocolate chips
  • Marshmallows
 DIRECTIONS

  1. Place a mixture of the ingredients in the cone.
  2. Carefully wrap the cone with foil so it is completely sealed.
  3. Place on a grill grate over a file (please use long tongs).
  4. Wait about 3-4 minutes.
  5. Remove wrapped cone from the fire with tongs and let it cool before unwrapping.
  6. Pair your yummy creation with KeVita Raspberry Lemon Master Brew Kombucha.

 

 

LEMONADE 3-WAY

Published: 21 July 2020
Written by kevitaadmin
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Categories: videos

LEMONADE 3-WAY

Are you sweet? Spicy? Or a true classic? We got a probiotic lemonade to fit your style.

 

Recipe 1: Relaxin Raspberry Lemonade

INGREDIENTS

  • 1/2 cup KeVita Raspberry Lemon Kombucha
  • 2 cups of fresh raspberries
  • 1/2 cup white, granulated sugar
  • 1 cup water (for the simple syrup)
  • 1 cup fresh squeezed lemon juice
  • 3 cups cold water (to dilute)

 DIRECTIONS

  1. Puree the raspberries using a blender or food processor. Add a touch of water to help get a smooth texture.
  2. Squeeze the raspberry puree through a mesh strainer into a large pitcher if you want to remove seeds and course bits.
  3. Make your simple syrup. Place sugar and 1 cup of water into a pot and bring to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool.
  4. Squeeze your lemons. Juice 5-7 lemons to make a cup of juice.
  5. Combine lemon juice, simple syrup, 3 cups of water and KeVita Raspberry Lemon Kombucha into the pitcher with the raspberry puree. Give it a stir then taste.
  6. Cause I’m chill like that. Refrigerate your pitcher of lemonade for 30 minutes. If you can’t wait, pour over a tall glass of ice and garnish with lemon wheel and fresh raspberries

 

Recipe 2: My My Meyer Lemonade

INGREDIENTS

  • 1/2 cup KeVita Meyer Lemon Apple Cider Vinegar Tonic
  • 1/2 cup white, granulated sugar
  • 1 cup water (for the simple syrup)
  • 1 cup fresh squeezed lemon juice
  • 3 cups cold water (to dilute)

 DIRECTIONS

  1. Make your simple syrup. Place sugar and 1 cup of water into a pot and bring it to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool.
  2. Squeeze your lemons, Juice 5-7 lemons to make a cup of juice.
  3. Combine lemon juice, simple syrup, 3 cups of water and KeVita Meyer Lemon Apple Cider Vinegar Tonic into a pitcher. Give it a stir, then taste.
  4. Kick it for a bit. Refrigerate your pitcher of lemonade for 30 minutes. If you can’t wait, pour over a tall glass of ice and garnish with a lemon wheel.

 

Recipe 3: Feelin’ Spicy Lemonade

INGREDIENTS

  • 1/2 cup KeVita Lemon Cayenne Sparkling Probiotic Drink
  • 3 jalapeño peppers
  • 1/2 cup white, granulated sugar
  • 1 cup water (for simple syrup)
  • 1 cup fresh squeezed lemon juice
  • 3 cups cold water (to dilute)

 DIRECTIONS

  1. Make your simple syrup. Place sugar, 1 cup of water and sliced jalapeños into a pot and bring to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool. Once cool, strain the jalapeños out.
  2. Squeeze your lemons. Juice 5-7 lemons to make a cup of juice.
  3. Combine lemon juice, jalapeño simple syrup, 3 cups of water and KeVita Lemon Cayenne Sparkling Probiotic Drink into a pitcher. Give it a stir, then taste.
  4. Be cool honey bunny. Refrigerate your pitcher of lemonade for 30 minutes, If you can’t wait, pour over a tall glass of ice and garnish with lemon and jalapeño wheels.

 

 

LEMON GINGER FIZZ

Published: 6 May 2020
Written by kevitaadmin
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Categories: videos

LEMON GINGER FIZZ

Pinkies out, booches!


INGREDIENTS

  • 4 oz. KeVita Lemon Ginger Sparkling Probiotic Drink
  • 1 tbsp peeled and chopped ginger
  • 1 oz. lemon juice
  • Sparkling water finish
  • Ice
  • Lemon twist garnish
  • Optional: 2 oz. vodka
 DIRECTIONS

  1. Add KeVita Lemon Ginger Sparkling Probiotic Drink, chopped ginger, lemon juice, vodka (optional) and ice to shaker.
  2. Shake and pour into your favorite glass.
  3. Add sparkling water and a lemon twist for garnish.
  4. Cheers!
  5. Please drink responsibly.

 

 

POMEGRANATE GIMLET

Published: 12 November 2019
Written by kevitaadmin
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Categories: videos

POMEGRANATE GIMLET

Add probiotics to your holiday refreshments.

 

INGREDIENTS

  • 3 oz. Pomegranate KeVita Sparkling Probiotic Drink
  • 1 oz. lime juice
  • 1.5 oz. club soda
  • .5 oz. simple syrup
  • Lime for garnish
  • Optional: 1 oz. Vodka or Gin
 DIRECTIONS

  • Mix lime juice and simple syrup.
  • Add KeVita and club soda.
  • Garnish with lime.
  • Raise a toast to the good times.

Please Drink Responsibly

 

 

GINGERGY BOOCH PUMPKIN SEEDS

Published: 4 October 2019
Written by kevitaadmin
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GINGERGY BOOCH PUMPKIN SEEDS

When you have the need…The need for seeds.


INGREDIENTS

  • 2 cups pumpkin seeds
  • 1 bottle KeVita Master Brew Kombucha Ginger
  • 3 tablespoons (30ml) olive oil
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon grated fresh orange zest
  • Kosher salt and freshly ground black pepper
 DIRECTIONS

  1. Wash, then soak seeds in KeVita Master Brew
    Kombucha Ginger for at least 2 hours
  2. Dry pumpkin seeds at room temp for at least 1 hour:
    or at 200°F, stirring occasionally, until dry
  3. Preheat oven to 325°F (160°C). Toss dried seeds in
    olive oil, grated ginger, and orange zest. Transfer to
    baking sheet and season with salt and pepper.
    Set aside.
  4. Roast until pale golden brown, stirring occasionally,
    about 25 minutes total.