Ingredients
Method
- Thinly slice the apple and pear. Add the apple and pear slices to a large pitcher along with 2-4 cinnamon sticks and 2 whole star anise (if using).
- Add the 750 ml bottle of dry white wine, 2 cups of apple cider, and 1 (16 ounce) bottle of ginger kombucha to the pitcher; stir gently.
- Cover the pitcher and refrigerate for at least 1 hour and up to 24 hours to allow flavors to meld.
- To serve, divide the chilled sangria and fruit among 8 glasses, spooning some of the fruit into each glass.
- If desired, top each glass with a splash of sparkling water to add fresh bubbles.
- Garnish servings with an additional cinnamon stick, star anise, and/or a sprig of thyme. Serve chilled.
Notes
- For best flavor, let the sangria chill for at least 4 hours or overnight.
- Use a good quality dry white wine; the flavor will shine through.
- Don't skip the fresh fruit and spices – they are key to the sangria's character. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a good quality dry white wine; the flavor will shine through.
- Don't skip the fresh fruit and spices – they are key to the sangria's character. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
