Food & Wine

A Spring Fling

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


  1. 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.
  2. 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.

Superfood Spotlight

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

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