Summer Berry Rhubarb Kombucha Sangria (with rosé)
Servings: 6 -8 people
This Berry Rhubarb Kombucha Sangria is a bright and cheerful sip for the summer! With berries, rhubarb, kombucha & rosé, it's summer in a cup!
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Ingredients
Rhubarb Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
- 2 cups chopped rhubarb approx. 1 inch pieces
Sangria
- 2 355mL bottles of True Büch Very Berry Kombucha
- 1 bottle rosé
- 2 cups halved strawberries
- 1 cup chopped rhubarb approx. 1 inch pieces
- 1 lime, sliced into rounds
- mint for garnish
- small rhubarb stalks for garnish
Instructions
- Make the rhubarb simple syrup by adding 1/2 cup sugar, 1/2 cup water and 2 cups chopped rhubarb into a medium-sized pot. Bring to a boil over high heat. Then turn the heat down to simmer for 15 minutes, stirring occasionally.
- Set a strainer over a bowl and pour the mixture through the strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**
- In a pitcher mix kombucha, rosé and rhubarb simple syrup. At this step you could refrigerate and add the fruit (strawberries, rhubarb, limes) just before serving.
- Pour sangria into ice-filled glasses, garnish with mint and optional rhubarb slice. Sip & enjoy!
Notes
- This can be made into a non-alcoholic sangria too! Just substitute the rosé with another bottle of kombucha, non-alcoholic rosé and add some sparkling water to your tastes if desired.
- Make the rhubarb simple syrup ahead of time. The simple syrup can be stored in the fridge for up to 2 weeks.
- Freeze the strawberries or use frozen strawberries to keep the kombucha sangria cool for longer!
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