1 inch slice of fresh ginger
1 large sprig of rosemary
1/2 cup 100% cranberry juice
2 12-ounce bottles of Kombucha
Fill 4 double old-fashioned glasses with ice and set aside.
In a pitcher or quart-sized mason jar, muddle sliced ginger and rosemary together using the end of a wooden spoon or a muddler if you have one.
Add cranberry juice and kombucha, stir gently to combine.
Pour into ice-filled glasses (using a strainer, if necessary) and garnish with sprigs of rosemary, a slice of fresh ginger, and a few cranberries before serving.