Summer Sangria Crock Pot Recipe

Most sangria recipes are one-dimensional and suffer from too much added sugar. This easy slow-cooker and watermelon-centric version features artisanal brandy, rose and Sauvignon Blanc, as well as watermelon-infused kombucha, which is naturally low in sugar and effervescent. Big Easy Bucha is handcrafted in New Orleans and certified vegan, plus their sugar content tends to be some of the lowest on the market among kombuchas, and the craft Brandy is also made in the U.S.

Per serving: 140 calories, 0g fat (0g sat), 10 g carbs, 2g fiber, 17 g sugar, 50 or less mg sodium, 0g protein

Ingredients

1 bottle rosé
1 bottle Sauvignon Blanc
1 cup pomegranate juice (100% juice)
1 cup Copper & Kings brandy, divided
1/4 cup triple sec
1 small seedless watermelon, cut into cubes
3 limes, cut into wheels
1 orange thinly sliced
2 bottles Big Easy Bucha Melon Magic Kombucha, infused with watermelon

Directions

1. Pour rose, pomegranate juice, 1/2 cup brandy, and triple sec in a slow cooker. Turn on low and let flavors combine for 2 hours.
2. In the meantime, prep watermelon cubes and transfer to a glass pitcher. Cover watermelon chunks with brandy and white wine and chill in fridge, covered.
3. Once slow cooker is finished, transfer liquid to a heat-safe glass container and allow to come to room temperature. Add to watermelon and white wine mixture. Add limes and refrigerate.
4. Before serving, add Melon Magic kombucha.

Chef’s tip: Add lime slices right before serving and gently stir in the kombucha for a slight effervescence.