With summer right around the corner it’s time to think about some refreshing drinks that will cool you down on a hot day. There’s lemonade (or, limeade), iced tea and even iced coffee. But if you’re thinking of having some friends over, nothing beats a good sangria.
Made with fruit, sangria is more like a punch than anything else, but it usually contains a bit of alcohol, too, which makes it great for a party. It’s something everybody can agree upon and have a good time with.
I’m not much of a drinker, so I thought about what I could replace the alcohol with and still make this a fun drink that has a little zing to it. Of course the answer is kombucha. And while that does have trace amounts of alcohol in it—depending on which brand you buy—it’s more about the fizz than the buzz, and that makes it perfect for sangria. And as an added bonus, it’s good for your gut!
This recipe is really easy to make: stir everything together in a pitcher and refrigerate. Simple!
I hope you’ll give this Kombucha Sangria a try and let me know what you think. Comment below or hit me up on social media at @nutfreevegan.
- 1 bottle (32 oz.) white grape juice
- 1 bottle (16 oz.) grape kombucha (I used GT’s Synergy Divine Grape, but there are many others out there.)
- 2 Tbsp. sugar
- 1 cup oranges, sliced
- 1 cup pineapple, sliced
- 1 cup mango, sliced
- ½ cup pomegranate seeds
- Mix ingredients together in order and refrigerate for at least 3 hours, but shoot for 24 if possible.
This recipe is gluten-free.