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Bubbly Satsuma Tea


1 serving

Citrus season is upon us! First planted along the Mississippi river, below New Orleans, Satsumas were introduced to Louisiana in 1880 and by 1890 trees were planted across all south Louisiana parishes. Great for easy peeling and eating, fresh squeezed satsuma juice add brightness and a hint of tang to sweet tea. The bubbly water topper is extra, because that’s how we roll.



  1. POUR tea and juice into a tall glass over ice.
  2. TOP with kombucha.
  3. GARNISH with mint leaves and serve.

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