Holiday Sangria Punch

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This holiday season will be my fourth while following the principles of the Autoimmune Protocol and my fifth since I started a Paleo diet. And I have to say our celebratory meals get more delicious each year. Last year for Christmas Eve, I made a couple pizzas from The Healing Kitchen, and they were a huge hit as party finger food! I also always make sure to whip up a couple no-bake AIP treats to keep in the freezer all December, and I’ll bring them along with me to holiday gatherings so I don’t feel left out on the tasty nibbles (and so I can share them too). They’re also great conversation starters! “Fudge made out of sweet potato? What!?”

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My contribution to last year’s Autoimmune-Paleo holiday table was Sweet Potato Pie Cheesecake which is just fabulous but a little hands-on if you need to throw something together in a hurry after work. This year my Holiday “Sangria” Punch requires almost no prep except slicing and dicing a couple fruits and stirring together some store-bought bottles of pomegranate juice, cranberry kombucha, and sparkling mineral water. When people ask what you spiked the punch with, you can respond with “probiotics” and enjoy the look on their faces.

Now if you have difficulty finding pomegranate juice (it’s usually in the produce section), you may also use tart cherry juice. Just make sure whatever juice you are buying, it is 100% pure fruit juice without preservatives! Want to spice it up even more? Add a knob of thinly sliced ginger and a few whole cloves in Step 2 and refrigerate overnight before adding the sparkling mineral water and serving the next day. Your party guests will never know they’re enjoying a cup of antioxidant-rich, tummy-loving kombucha punch!

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Holiday "Sangria" Punch
 
Prep time
Total time
 
Author:
Serves: 8 to 10 servings
Ingredients
  • 32 oz pomegranate juice, chilled
  • 2 16-oz bottles cranberry kombucha, chilled
  • 1 cup fresh-squeezed orange juice
  • 1 tablespoon apple cider vinegar
  • 12 oz fresh cranberries
  • 2 pears, diced
  • 1 lemon, sliced
  • Julienned zest of ½ navel orange
  • ⅛ teaspoon ground cinnamon
  • 1 ½ liters sparkling mineral water, chilled
Instructions
  1. In a large punch bowl, stir together the pomegranate juice, kombucha, orange juice, and apple cider vinegar.
  2. Add the cranberries, pears, lemon, orange zest and cinnamon and stir to combine.
  3. Stir in sparkling mineral water and serve cold. If making ahead, cover the punch and keep in the refrigerator for up to 4 hours and only add the sparkling mineral water right before serving.

 

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

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