1. Purée raspberries with lemon juice in a blender. Pour into a small saucepan and mix in the coconut sugar. Warm over medium heat until sugar is dissolved and mixture thickens, about 5 minutes, stirring regularly. Strain through a fine mesh sieve into a glass container and refrigerate until cooled to room temperature, or until needed.
2. Combine orange juice, kombucha, and sparkling water in a highball glass. Using a spoon, apply about 1 tablespoon of raspberry purée around the rim of the glass (so it drips down the inside of the glass in spots) and serve.
Source: Lani Jacobs-Banner
Tips for What to Do With Excess ingredients: One recipe of raspberry puree is enough for at least 8 mocktails. It is also a great topper for pancakes, a nice mixer for yogurt, or even to top ice cream. One bottle of kombucha is enough for about 4 mocktails.