|5 min||20 min||4|
|3/4 cup||Water (basil and anise syrup)|
|1/4 cup||Monk Fruit in The Raw Natural Sweetener (basil and anise syrup)|
|2 tbsp||Anise seeds (basil and anise syrup)|
|1 tsp||Basil, fresh (basil and anise syrup)|
|1 cup||Grapefruit (pink or red) (chilled)|
|1 Cup||Kombucha (unflavored)|
|1/2 cup||Water (chilled)|
|1 cup||Seltzer water (for serving)|
To make Basil and Anise Syrup:
Mix all ingredients in a small saucepan. Bring to simmer on medium heat. Remove from heat. Let stand 10 minutes, stirring occasionally to dissolve sugar. Strain mixture through the fine sieve. Cool to room temperature. Refrigerate until chilled.
To Make Grapefruit Kombucha
Mix basil and anise syrup, grapefruit juice, unflavored kombucha, and water in a large measuring cup.
Place 3/4 cup shaved ice into the bottom of a beverage glass. Mix 3/4 cup of grapefruit kombucha and 1/4 cup seltzer water.
If you cannot find anise seeds, you can use fennel seeds
Garnish with grapefruit slices if desired