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May 21, 2018

Kombucha Sangria

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Easy and delicious Kombucha Sangria vegan nutfreevegan

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.

Easy and delicious Kombucha Sangria vegan nutfreevegan

Easy and delicious Kombucha Sangria vegan nutfreevegan
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Kombucha Sangria

This simple sangria recipe with kombucha is perfect for your next party, or when you just want something refreshing on a hot day. And it's good for your gut, too!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Drinks
Yield: 0 About 8
Author: The Nut-Free Vegan

Ingredients

  • 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

Instructions

  • Mix ingredients together in order and refrigerate for at least 3 hours, but shoot for 24 if possible.

Notes

This is a versatile recipe. If you're not keen on the fruit I included, feel free to switch them up with whatever you enjoy. Try to keep it citrus-heavy though, and at around 3 cups of fruit.
This recipe is gluten-free.

Nutrition

Serving: 1g

 

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Filed Under: Drinks

Reader Interactions

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  1. Roasted Vegetable Buddha Bowl with Maple-Dijon Vinaigrette | The Nut-Free Vegan says:
    March 20, 2019 at 10:19 am

    […] This Roasted Vegetable Buddha Bowl is really simple: it’s a few vegetables, some quinoa and a superb maple-Dijon dressing. Basic, but really nutritious with a lot of superfood goodness. And making it couldn’t be easier. You simply roast the three main vegetables, mix the dressing and assemble! That’s really great after a workout or when it’s the middle of the week and you want an awesome dinner but don’t want to spend a lot of time in the kitchen. It’s great hot or cold, too! And if you need a beverage to go along with it, I suggest this Kombucha Sangria. […]

    Reply
  2. 60 Vegan Father’s Day BBQ Recipes | Shareables, Cocktails, Side Dishes, Mains & Dessert - Abbey's Kitchen says:
    May 30, 2019 at 8:54 am

    […] Kombucha Sangria – The Nut Free Vegan […]

    Reply
  3. Beyond Beef Mini Chicago-Style Pizzas | The Nut-Free Vegan says:
    April 28, 2020 at 10:43 am

    […] appetizer, a party hors d’oeuvre or just a really delicious snack. And they pair well with some Kombucha Sangria as the warmer weather approaches, […]

    Reply

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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