112 ounce bottle kombucha (I love ginger or strawberry for this!)
fresh mint or basil for garnish
Place the blueberries and the honey in a saucepan and heat over medium-low heat. Cook for 4 to 5 minutes, until the berries are bursting and juicy. Turn off the heat and add the blueberries to a jar or bowl. Top with the raspberries and add about 1/2 cup of kombucha. Muddle the berries with the kombucha until they are somewhat smashed.
Fill two glasses glasses with crushed ice. Add some of the smashed berry + kombucha mixture to each. Top with more kombucha, leaving a bit of room for the ginger beer. Top with the ginger beer. Add a bit more of the smashed berries on top and garnish with fresh mint or basil if desired.