Alternate title: how far can I take my kombucha obsession?
This far. Kombucha sangria might be my current favorite — until the next thing steals the spotlight tomorrow, of course.
Favorites change constantly these days, and while that can be both exciting and exhausting, it also means you rarely get bored with dinner. There are just so many things to fall in love with.
Had to drag it out for dramatic effect — a little theatrics never hurts.
Two weeks ago I shared a kombucha mocktail, and now it’s time for a proper cocktail: sangria with kombucha. It’s light, fizzy, and perfect for brunch or a sunny afternoon.
For this pitcher I used a full bottle of Pinot Grigio because I love it, but you can use whatever wine you prefer — red or white will both work. I added a splash of brandy to keep it traditionally sangria-like, and plenty of fruit for flavor and color.
This recipe calls for freshly squeezed blood orange juice since it’s in season, though regular orange juice or even a flavored soda would work if blood oranges aren’t available.
The star twist is two bottles of kombucha — choose a citrus, cherry, or berry flavor for the best results. The kombucha adds gentle effervescence and a bright, tangy note that lifts the whole drink.
Use lots of fresh fruit — apples, blood oranges, and berries are lovely here — and a handful of mint to brighten the mix. It’s an easy, crowd-pleasing drink that looks beautiful in a pitcher and tastes even better poured over ice.
And yes — it feels instantly more virtuous because it has kombucha in it. That bubbly, tangy kick makes this sangria feel fresh and a little bit healthier (at least in spirit).
Kombucha Sangria
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Ingredients
- 2 apples sliced
- 2 blood oranges sliced
- 1 cup frozen berries
- 1 handful fresh mint
- 1 750 mL bottle pinot grigio
- 2 15-ounce bottles kombucha, citrus or berry flavor (or your fave!)
- 1 cup freshly squeezed blood orange juice
- 1/3 cup brandy
Instructions
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Add the fruit and mint into the bottom of a pitcher. Pour the wine, kombucha, blood orange juice and brandy over the fruit. Stir gently and serve over ice, making sure each glass gets some fruit.
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