Alternate title: how far can I take my kombucha obsession?
This far? I think so. Kombucha sangria is my newest favorite thing! Until my next favorite thing comes along. Which could be tomorrow. Naturally.
The plight of 2018 is that we can have favorites every three seconds and no one bats an eye! The constant turnover of favorites in my life is amazing and annoying. Especially when it comes to meals. I supposed it means that we can almost “always” have something we really, really, really love for dinner without getting sick of it, since there are soooo maaaannny faaaaavorites.
Had to drag it out for dramatic release. The drama is never enough.
Two weeks ago we did a kombucha mocktail and today I’m here with a legit cocktail!
I also sort of wanted to title this brunch sangria. Or brunch punch! There is kind of a brunch punch recipe in The Pretty Dish though, and it’s really different and delish. So I didn’t want to confuse us. (read: me.)
Into this pitcher goes an entire bottle of Pinot Grigio, just because it’s my favorite. (of course.) You could also use a red wine you like!
A little brandy, because it IS sangria.
We have some freshly squeezed blood orange juice, because it’s the season. Regular orange juice or even one of those Italian sodas works well too.
Two bottles of kombucha! The flavor is up to you, but citrus or cherry or berry or something of the sort is probably best. As long as you like it.
Lots of fruit! Whatever you have on a hand.
Now the real question is… can’t we just feel amazing about this sangria since it’s made with kombucha?!
- 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
- Add the fruit and mint into the bottom of the pitcher. Pout the wine, kombucha, orange juice and brandy over top. Serve over ice with the fruit in the glass!
I’m thinking yes.