Citrus season is November-March but I love this recipe year around. However, blood oranges may be more difficult to find when not in citrus season. That’s okay! As a naval orange or any other type works just as well! Sweet, citrus-y, and a little tart, this recipe is a favorite go to, especially when I have a bottle of kombucha in the fridge just waiting to get used. If you love sangria but want something you can have at any point of the day, this Kombucha Sangria Mocktail recipe is a must try. I love that this recipe pairs the nice, citrusy, spice-filled taste of a red sangria with all the benefits of kombucha (to read more about the basics on gut health click here) with none of the alcohol.
As one of my go to drinks on the week-ends, I absolutely love the versatility of this recipe. The beauty of this recipe is you can truly make it your own by tossing in whatever fruit and/or spice combo you desire. I’ve also made this recipe with cloves before, which adds a nice winter holiday flavor. The only downside to this recipe is that it does need to sit for a few hours before serving, so I recommend making it the night before and letting it sit overnight. (The longer it soaks, the more flavorful it gets!) If you are looking for a less “kombucha-y” flavor, then feel free to toss in more juice – or add more kombucha if you want more of a kombucha taste.
The Recipe
Ingredients:
- 1 16oz bottle of plain kombucha (My favorite go-to is GT’s Kombucha, or make your own!)
- 1 cup of pomegranate juice
- 1-2 blood oranges, sliced
- 1 pear, diced
- 1/2 cup cranberries (Frozen or fresh)
- 1 cinnamon stick
Directions:
- Combine the diced pear, sliced orange, and cranberries to a jar or pitcher.
- Break the cinnamon stick in half if able and add it to the jar.
- Pour in the kombucha and pomegranate juice.
- Let sit in the fridge for at least 4 hours.
- Serve!
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