July Recipes

Hibiscus Kombucha Sangria Punch

Pitcher and two glasses of Hibiscus Kombucha Sangria Punch
Hands On:
10 minutes
Total Time:
130 minutes


  • 2 cups Hy-Vee Short Cuts strawberries, halved
  • 1 Granny Smith apple, cored and sliced
  • 1 orange, sliced and halved
  • 1 (750-ml.) bottle rosé wine
  • 4 oz Grand Marnier liqueur
  • 2 (16-oz. each) bottles hibiscus ginger kombucha
  • Fresh basil, for garnish
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Place strawberries, apple slices, and orange slices into a 3-quart pitcher. Add rosé wine and Grand Marnier liqueur; gently stir to combine. Cover and refrigerate 2 hours or up to 24 hours.
To serve, add kombucha to pitcher; gently stir. Pour into 8 (10-oz. each) cocktail glasses filled with ice. Garnish with fresh basil, if desired.

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