Water is our beverage of choice. But on some occasions such as parties or family gatherings it is nice to have a special drink. If you are a non drinker and you are in the company of drinkers this festive sangria is just the ticket.
Cranberry sangria is perfect during the winter holiday season. It uses kombucha, a raw fermented tea, to add fuzziness and a kick to freshly made cranberry juice and orange juice. A touch of cloves and cinnamon stick rounds this recipe out.
You can find kombucha in the refrigerator section of your health food store or some grocery stores. Kroger stores often have it in the produce section. I prefer GT’s brand.
I am also experimenting with making my own kombucha. I’ll keep you posted on how that goes. I have made my first scoby, the key to the fermentation process, and will start my first batch of kombucha this weekend.
- 1 bag organic cranberries
- 2 cups grapes
- 2 apples (or 5 apples if you don’t have grapes)
- 4-5 oranges
- 1 lemon
- 5-8 whole cloves
- 1-2 cinnamon sticks
- ¼ cup coconut nectar
- 1 cup water
- 2 bottles citrus kombucha
- Juice cranberries, grapes and apples.
- Slice one of the oranges and the lemon.
- Juice the remaining oranges.
- Mix juices, orange and lemon slices, water, spices and coconut nectar in pitcher and stir well.
- Let mixture marinate for several hours.
- Add kombucha just before serving.
- Serve over ice if desired.