Recipe Overview
A refreshing, fruit-filled sangria made with PurQ Queen Garnet Plum Nectar, kombucha, and fresh berries. Perfect for spring gatherings or a summer afternoon.
Ingredients
- 1 punnet strawberries
- 1 punnet blueberries
- 1 punnet raspberries
- 1 bottle PurQ Queen Garnet Plum Nectar
- 4 tbsp coconut sugar
- 1 bottle kombucha (750 ml)
- 3 tbsp lemon juice
- 1 tbsp rosewater
- Sparkling water, to top
- Ice, to serve
Method
- In a large jug, muddle together ½ cup each of raspberries, blueberries, and strawberries with the PurQ Plum Nectar and coconut sugar until the fruit is mashed and combined.
- Stir through half of the kombucha, then strain the mixture into a large pitcher or jug using a fine mesh sieve. Press the pulp to extract the juice, then discard pulp.
- Add the remaining kombucha, lemon juice, rosewater, and remaining fruit to the jug. Cover and chill for at least 1 hour.
- To serve, fill glasses with ice, pour over the sangria and fruit, then top with a splash of sparkling water.
Why it works
Fresh berries and kombucha bring natural tang and fizz, while PurQ Plum Nectar adds a rich fruit base that makes this alcohol-free sangria both vibrant and satisfying.
Tip
For variety, swap sparkling water for soda water flavoured with lime or berry.
