Sangria is the refreshing Spanish drink based on red wine and fresh fruit, perfect on a summer evening. Kombucha is the virtuous fermented drink boasting probiotic and antioxidant properties. What happens when kombucha meets sangria? Enter Kombugria!
Please don’t quote me on this but I did not get a hangover after sipping a couple of glasses (or three) of Kombugria. Like with any alcoholic beverage, moderation is key. It does help, though, that this type of drink is fairly diluted.
You can choose any fruit you like; for this recipe I chose summer berries and peaches because they were in season. I also used some elderflower cordial I had made, which added a pleasant floral note.
In terms of red wine, of course it’s better to go for a cheap one as it will get diluted. Red wines with berry notes work really well in this recipe, for example Malbec, Cabernet Sauvignon, or a Tempranillo to name a few.
I have been making my own kombucha experimenting with different flavours.
The natural carbonation in kombucha pairs up well with sangria to make a refreshing beverage. The key to a pleasant flavour is to have the right ratio between wine and kombucha: when experimenting with the traditional sangria recipe, which calls for more wine, I found the wine taste too overpowering and, for some reason, the tongue was picking up more of the bitter notes from the tannins. You may want to alter the quantities from this recipe slightly to your taste.
Here’s how to make Kombugria. ¡Salud!
- 500 ml red wine (Malbec for example)
- 500 ml kombucha
- 3 tablespoons elderflower cordial (or sugar)
- 1 peach
- 50 gr raspberries (fresh or frozen)
- juice of ½ orange
Cut the peach into 2 cm segments and place in a pitcher. Add the red wine, the kombucha, the elderflower cordial and the orange juice. If you are using frozen berries, add them just before serving; otherwise, if using fresh raspberries, add a couple of ice cubes. Mix well and enjoy.