Celebrate the end of summer with Kombucha Sangria

Enjoy a last blast of summer!  Before fall settles in, have everyone over for a pitcher of sangria.  Use your favorite late summer fruits and kombucha for a natural pairing. Get creative with whatever you have on hand.

One 750 ml bottle pinot grigio
1 large orange
1 medium green apple, chopped
1 1/2 cups mixed berries (we like strawberries, blackberries, blueberries and raspberries; or stone fruit, such as peaches, plums and nectarines)
1 bottle Traditional or Cherry and Black Currant Wonder Drink kombucha

Pour wine into large pitcher. Cut your orange in half through the middle, juicing one half and slicing the other into rounds and then quarters. Strain pulp from the juice and pour into the pitcher with the wine. Slice strawberries in half. Add berries, orange segments (with rind still attached) and chopped apple to the pitcher, and stir gently. Cover pitcher with plastic wrap and chill at least four hours but preferably overnight.

When ready to serve, spoon some fruit into each glass, pour in some wine mixture and top off with kombucha. Add ice if desired. Serve with an iced tea spoon to enjoy the fruit!

Kombucha-battered Fish Tacos – Yes Please!!

You want to beer batter your fish for fish tacos, but alas, the fridge holds no beer.  But because you have that bottle of kombucha next to the milk, you’re in luck!  Kombucha will work even better for this recipe because you can use it as an ingredient for both the fish and the slaw (spoiler alert – that recipe is next up).  We like to use cod or halibut (or even salmon, since we’re in the Northwest!), but any firm fish will work.  Serve with kombucha slaw for a goodly amount of tanginess.  Add hot sauce as desired!

Kombucha-battered Fish Tacos

Serves 6-8


1 cup all-purpose flour

1 teaspoon coarsely ground salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon baking powder

1/4 teaspoon cayenne

1 cup Traditional Wonder Drink kombucha

1 teaspoon ground ginger


To prepare batter, mix together the dry ingredients; add the kombucha and ginger.  Stir until ingredients are just mixed.

1 pound fish – your choice

10 (6-inch) corn or flour tortillas

Canola oil, for frying

1 avocado, thinly sliced

4 cups Kombucha Coleslaw

Cilantro leaves, removed from stems

Lemon wedges, to serve

Hot sauce, to serve as desired

Pat the fish dry to remove excess moisture.  Remove the skin and bones from the fish if needed.  Slice the fish into 2-inch pieces.  Place the fish in the batter, coat well, and let stand for 15 minutes.

Preheat the oven to 170 degrees F.  Warm the tortillas for about 10 minutes while the fish cooks.

Heat the oil in a deep fryer to 375 degrees F.  If you are pan frying, heat about 1 inch of canola oil in a large pan to 375 degrees F. Place a few pieces of fish in the hot oil and fry until golden brown on one side, then flip to cook the other side, 2-4 minutes per side.  Cook the fish in batches to maintain the oil temperature.  Place fish on a drying rack to cool.  Pat down with paper towels to remove excess oil.

Place two pieces of fish in the center of each tortilla.  Lay in some sliced avocado.  Top with slaw.  Sprinkle with a bit of cilantro.  Squeeze a bit of lemon juice on top to enhance the flavor.  To make a spicier version, add a bit of hot sauce.

Serve and enjoy!


~Recipe from Kombucha Revolution, by Stephen Lee (founder of Wonder Drink!) with Ken Koopman.

IBS Sufferer Finds Relief with Kombucha Wonder Drink

We were gratified this week to receive notice of this blog’s review of our delicious beverages, and to know that it is part of a holistic healthy strategy.  What is every bit as satisfying is that the writer, Danielle, found our kombucha to be so delicious – it is not necessary to hold your nose and glug it down for the health benefits!  It can actually be a beverage that you savor and enjoy.  To quote Danielle: “Kombucha Wonder Drink produces the best kombucha that has ever touched my taste buds and EVERYONE on this planet needs to try it out for themselves.”   Read her whole review here:


Thank you, Danielle, for taking the time to write about KWD.  Here’s to your good health!