FOOD AND DRINK: SPICED APPLE CRANBERRY KOMBUCHA SANGRIA
With Christmas just around the corner, I’m on a quest to create a drink that could become the festive staple. I know it’s early but I’ve been thinking of what I’m going to prepare for Christmas. Yes – it’s going to be the usual Turkey, but what about the drinks?
When it comes to entertaining friends and family, sangria is the perfect cocktail for any celebration. I’m going to make a large batch ahead of time, so all the flavours infuse with each other.
This recipe isn’t any old recipe, it contains an ingredient I’ve been looking into over the last few weeks: Kombucha. It’s a fermented drink that originates from China made up of sweetened black and/or green tea. I love the flavour and the fizziness because it tastes like something between sparkling apple cider and champagne.
It’s pretty indulgent but the high level of healthy bacteria, which is good for our guts, redeems it. So technicallyspeakingtyping it’s a little detox when you combine Kombucha with alcohol (okay, so here’s a disclaimer: I’m not sure how true this claim is, but it makes for a good reason to try, right?). If you’re not the experimenting type, you can try it with sparkling water. No matter where they’re from, let’s admit it: bubbles are always a nice addition.
Since I have a sweet tooth, I made the sangria with gorgeous warming spices for added taste and flavour. Plus, each glass is a stunning work of art with the various floating fruit and the clove-studded orange garnish. The real reason I’m in love with this concoction is for its chilled, refreshing and bubbly adaptation of mulled wine. A comforting treat with added fizz!
Ingredients 1 bottle white wine (I use Sauvignon Blanc) 3-4 apples, any variety 2 oranges, sliced into thick rounds 2 whole cloves 2 cinnamon sticks 1 cup fresh or frozen cranberries 1/2 cup pure cranberry juice, no sweetener added 1 cup apple cider, no sweetener added 1/4 cup brandy 1/4 cup raw honey (or any other sweetener you prefer) 1 -2 bottles Kombucha (or sparkling water)
1. Add all of the ingredients except the kombucha to a large pitcher or sangria bowl. Stir it up until the honey has dissolved. Leave it to sit overnight in the refrigerator, to let the flavours infuse with each other.
2. When serving, layer some fruit into each glass then pour. Top each glass with a generous swig of your favorite kombucha (or sparkling water) and give it a stir.
3. Pierce the orange slices with cloves by poking the oranges with a tooth-pick to create a hole, then stuff a clove into it.
4. Garnish with a clove-studded orange wedge. Enjoy!
What’s your favourite alcohol drink for this time of year?