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