The only disappointment you'll have is that you didn't know about it sooner.

By Renee Cherry
Photo: Tone It Up

What do you get when you combine one of summer's staple cocktails (sangria) with a staple health drink (kombucha)? This magical pink sangria. Since you're well into summer already (say it ain't so!), now is the time to get creative with your cocktails, and a pitcher of this boozy 'booch is a great start. (FYI, Rosé hard cider is also a thing.)

Adding in kombucha gives sangria an added layer of delicious carbonation, and this recipe showcases a new kid on the kombucha block: Health-Ade's new bubbly rose kombucha in collaboration with Katrina Scott and Karena Dawn of Tone It Up. The hawthorn berry, mangosteen, and floral rose flavor will be available starting August 22 at Whole Foods. (Try these 9 kombucha cocktails for a refreshingly healthy happy hour.)

As far as sangria goes, this one's on the healthy side. It's made without brandy which cuts down on the alcohol by volume. And you'll skip adding simple syrup or liquor since kombucha adds enough sweetness. Kombucha does contain sugar-there's only 6 grams in the entire bottle of this rose variety, though-but it provides probiotics you wouldn't get from traditional sangria. Cheers!

Bubbly Rosé Sangria

Serves: 8


  • 2 bottles Bubbly Rose Health-Ade Kombucha
  • 1 bottle rosé wine
  • 1 lemon, sliced
  • 1 cup strawberries
  • 1 cup raspberries
  • Soda water


  1. Combine all ingredients, except soda water, in a large pitcher or punch bowl.
  2. Let sit in fridge for 4-6 hours or overnight
  3. Pour in glasses and top off with soda water Enjoy!


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