Ingredients
-
600g concord grapes
-
500g kombucha
-
60 - 70g orange juice
-
1 organic orangecut into slices or wedges
-
1 large peachabout 100g washed
-
1 plumabout 60g
-
1 appleabout 100g washed
-
1/2 organic lemoncut into slices or cloves
-
4 sticks cinnamon
-
icefor serving
Ingredients
Adjust Servings:
| 600g concord grapes | |
| 500g kombucha | |
| 60 - 70g orange juice | |
| 1 organic orange | |
| 1 large peach | |
| 1 plum | |
| 1 apple | |
| 1/2 organic lemon | |
| 4 sticks cinnamon | |
| ice |
Steps
|
1
|
Wash and dab the concord grapes dry. |
|
2
|
Put the Concord grapes into the juice extractor with the fine-mesh filter to extract the juice. You should extract about 250ml of grape juice. |
|
3
|
Peel and chop half orange, put it into the Slow Juicer until you get about 60g of Juice. |
|
4
|
Wash and cut the rest of fruits into slices. |
|
5
|
Place all ingredients except ice in a large jug, and mix together well with a wooden spoon. You can press them with the spoon to squeeze the juice out of the oranges and lemon. |
|
6
|
Cover with film and put in the refrigerator for at least 2 hours. The longer you will let your sangria cool down, the tastier your cocktail will turn out! |
|
7
|
Serve a jug of non-alcoholic Kombucha Sangria with a few ice cubes to a meal. |
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