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.

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.