Blueberry Peach Non-Alcoholic Sangria

Whether it’s sipped poolside while basking under the summer sun on a beautiful outdoor patio with your best girlfriends (happy hour anyone?) or savoured at a holiday soiree, sangria is a fruity festive punch that people swoon over, no matter the season it’s served. With summer coming to a close (sigh), maybe you’ve been quenching your thirst with this refreshing fruit-filled favourite a little more frequently than you’d like to admit (antioxidants aside). For those of you who are sangria connoisseurs, you may know the essential components for a delicious batch of sangria:

 

  • fruit (apples, oranges, lemon, lime, or seasonal berries)
  • juice (orange, peach, cranberry, or grapefruit)
  • sweetener (simple syrup)
  • liquor (brandy, rum)
  • wine (red, white, or rosé)
  • ice

 

Of course, you don’t need the delicious combination of wine and fruit in hand to enjoy good company, but if the thought of drinking water sends you into a deep depression, I’ve got news for you, some of your most favourite drinks are undergoing an exciting makeover, and they can actually boost your health by incorporating nutrient dense ingredients! The mocktail puts a sophisticated spin on non-alcoholic beverages, allowing you to still feel like you’re participating in the same experience as everyone else, without the undesirable effects of alcohol (goodbye hangover). So, who’s ready for the pitch-perfect happy hour?

 

Blueberry Peach Non-Alcoholic Sangria

A crisp and refreshing blend of peaches, blueberries, and bubbly kombucha

Ingredients:
  • 1 cup blueberries
  • 2 cups peach slices or chunks
  • Juice from one lime
  • 1 (750 ml) bottle blueberry rooibos kombucha (Tru Büch)
  • 1 bottle sparkling or soda water
  • 1 handful mint leaves, washed
  • ½ oz. simple syrup
Directions:
  1. Place the blueberries on a small pan and place it in the freezer for at least an hour, to chill, before serving the sangria.
  2. In a large jar, add the kombucha, sparkling water, peach, and lime, and stir. Add a few springs of mint. Keep the jar in the fridge to chill for at least 4 hours. Replace mint sprig with fresh mint before serving.
  3. Prior to serving, stir all ingredients in the jar. Place ice in a low ball or small ball jar. Fill 1/2 – 2/3 full of sangria and a few chunks of mango. Add simple syrup to taste – I usually add about 1/2 ounce (14 g), as this will depend on taste and sweetness of the fruit. Top it off with club soda and stir. Add 4 – 5 frozen blueberries and a sprig of fresh mint.
Notes:

Unless smashed, the blueberries won’t add any flavour. You could smash them and reserve additional blueberries for colour prior to serving.

Ripe peaches will add the perfect sweetness to this batch of sangria, alleviating the need to add additional sweeteners, such as simple syrup.

Written + photos by: Mia Shettler / @the_wellth

 

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