Buch Cocktails: Berry Rhubarb Kombucha Sangria

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Kombucha and warm summer days go together like, well, kombucha and sangria. This month’s #BuchCocktail is a delicious, easy to make, and easy to impress sangria made with our Very Berry Kombucha from Jess at Cooking In My Genes.

Image courtesy of  Jess @cookinginmygenes

Image courtesy of Jess @cookinginmygenes


  • 1/2 cup sugar

  • 1/2 cup water

  • 2 cups chopped rhubarb

  • 2 355mL bottles True Büch Very Berry Kombucha 

  • 1 bottle of rosé

  • 2 cups halved strawberries

  • 1 cup chopped rhubarb (approx.1 inch pieces)

  • 1 lime, sliced 

  • Mint for garnish

  • Small rhubarb sticks for garnish

Image courtesy of  Jess @cookinginmygenes

Image courtesy of Jess @cookinginmygenes


  1. 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.

  2. 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**

  3. 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.

  4. Pour sangria into ice-filled glasses, garnish with mint and optional rhubarb slice.

  5. Snap an awesome pic and share it with us using #BuchCocktail