I made Fall Sangria with Spiced Kombucha for a fall fermenting class. It was a hit. When you give people a boozy drink while they’re learning they tend to soak up more information. Right? Isn’t that how it works?
I did this JUST IN TIME to make some goodness for Thanksgiving. And there is still time to make it this weekend.
It’s fun to drink with relatives you find joy in spending time with (or to tolerate the ones you don’t? dunno). Regardless, it’s darn tasty. It’s adapted from the version my pal made me a few years ago for this very season. I’ve been making it ever since. YUM.
If you don’t have time to make your own kombucha then you can buy an unsweetened version no problemo. That’s what I do here in this recipe.
Enjoy and Happy Thanksgiving. xo
Fall Sangria with Spiced Kombucha
- 1 bottle dry white wine
- 1/2 cup vodka or white rum
- 1 1/2 cups apple cider
- 3 apples or pears or both, chopped
- 1 orange, sliced
- 3 cinnamon sticks
- 3 whole cloves
- handful of fresh cranberries
- 2 cups Spiced Apple Kombucha
- extra ground cinnamon, to taste
- Combine everything except for the kombucha, into a large glass pitcher. Give it time to sit up to a few hours, up to overnight, to meld the wonderful flavour of spice and fruit.
- When ready to serve, pour in the Spiced Apple Kombucha. Garnish with a cinnamon stick. Mix in extra cinnamon if you think it needs it.
- (If you don’t have time to make the kombucha, or you can’t find that flavour, sub in plain kombucha, and add a bit more cider.)