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Sangria Kombucha and Peach Basil » Simple and Healthy Recipe! ✅

With summer in full swing, all I can think about these days is getting my hands on a light and fruity summer sangria. Sangria is often synonymous with balmy nights on the patio and festive backyard parties, and it’s easy to see why. Not only is it super easy to make, but it serves a huge crowd and is almost impossible to screw up.

Now that peaches have started hitting grocery store shelves, I was inspired to check out my grandmother’s traditional sangria recipe. Usually made with red wine, apples, and oranges, I lightened up my favorite sangria by replacing the red wine with white, then just added a dash of honey and basil and topped it off with some kombucha for bubbles.

It’s perfectly sparkling without the syrupy aftertaste of those soda-filled sangrias and even has a subtle herbaceous flavor, which I love. Just be sure to choose the ripest peaches you can find (the juicier the better!) to really take advantage of the peach flavor.

Peach Kombucha Summer Sangria

Unlike most cocktails, it’s best to make sangria ahead of time and let it sit for a few hours to bring out the different flavors. I usually let mine sit in the fridge overnight to infuse as much fruit flavor as possible and give the peaches time to absorb some of the wine (because, let’s be honest, eating fruit is the best part). .

But if you’re a fizzy fanatic, don’t add kombucha until the last minute or else you’ll be left with a dull, lifeless fizz.

Since there are no added sugars aside from a small tablespoon of honey, this peach kombucha has just the right amount of sweetness without being too sweet, If you know what I mean.

And the addition of kombucha makes it feel less like a cocktail and more like a fruit tonic. So don’t be afraid to make a large batch and pour yourself another glass or two. We will not judge.

3 Summer White Wine Sangria Recipes

Everyone loves a summer sangria and these 3 versions are enough for the whole season.

Course: Drink

keyword: sangria

Peach Kombucha Sangria

  • 2 peaches
  • 3 sprigs of basil
  • 2 and a half tablespoons of raw honey
  • 1 bottle of cold white wine
  • 1 bottle of 12 oz of natural kombucha

pineapple and mango sangria

  • 6 cups of assorted fruits mango, pineapple, melon and apricot
  • 1/4 cup peeled ginger, thinly sliced
  • 1-1 1/2 cups fresh mint
  • only 1/2 lemon
  • 1/2 cup orange liqueur
  • 1 bottle of fresh dry white wine

White sangria with cucumber and melon

  • 1 bottle of dry white wine to try Riesling, Pinot Grigio or Sauvignon Blanc
  • 1/2 small melon/cantaloupe peeled and sliced ​​or diced
  • 1/4 sliced ​​seedless cucumber, plus more for garnish
  • 4 mint leaves
  • splash of limoncello or midori juice (to taste)
  • carbonated drinks / sparkling water

pineapple and mango sangria

  • Combine everything except the wine in a large pitcher. Gently mash the ingredients with a wooden spoon.

  • When the fruit has released part of its juice, add the wine.

  • Stir and refrigerate overnight.

  • Serve over ice with a mint garnish.

White sangria with cucumber and melon

  • Combine all ingredients except club soda in pitcher or punch bowl.

  • Refrigerate for 2-4 hours, removing the mint for about 30 minutes.

  • Pour sangria into glasses with ice (if desired) and top with a splash of sparkling water or club soda.

  • Garnish with cucumber and/or lime slices.

Photo by Ana-Maria Stanciu

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