The alcohol-free Tinto de Verano is the version suitable for everyone of the classic Spanish summer refreshment: the same ruby colour, the same acidity, the same effervescence, with no wine. Our version —which we call Mūn Spritz— replaces the red wine with Hibiscus Mūn Kombucha, orange, and soda. It is prepared in 3 minutes, serves 2 glasses, and works as an aperitif, after-dinner drink, or a long drink for a terrace.
What is the Mūn Spritz
The Mūn Spritz is our reinterpretation of the classic Tinto de Verano (red wine + lemonade/lemon soda) using Hibiscus Mūn Kombucha as a base. The hibiscus flower (Hibiscus sabdariffa) infused in fermented tea provides a natural intense red colour, an acidity similar to young wine, and a citrus-floral profile reminiscent of cranberry and strawberry. Mixed with orange juice and soda, it replicates the profile of Tinto de Verano without the need for alcohol.
Why an Alcohol-Free Tinto de Verano
Increasingly, people are looking for a refreshing long drink that does not contain alcohol: drivers, pregnant individuals, athletes, minors at family celebrations, or people simply reducing their consumption. The problem with most supermarket "Tinto de Verano 0.0" products is that they combine dealcoholised wine (an aggressive industrial process) with sugary lemonade. The hibiscus kombucha alternative avoids both: it is a genuinely fermented drink, with less than 1 g of sugar per 100 ml in Mūn's Hibiscus, and a residual alcohol content of less than 0.5% (the same level as a ripe fruit juice).
Ingredients (2 large glasses)
- 1 x 250 ml bottle of well-chilled Hibiscus Mūn Kombucha
- 150 ml of freshly squeezed orange juice (2 medium oranges)
- 150 ml of soda water or sparkling water
- 1 thin slice of orange per glass (for garnish)
- Ice cubes (8-10 per glass)
- Optional: 1 teaspoon of hibiscus or agave syrup if a sweeter taste is desired
Step-by-Step Preparation
- Chill the ingredients: place the Hibiscus Mūn Kombucha, soda water, and oranges in the refrigerator at least 1 hour beforehand. Tinto de Verano works best when everything is very cold; if the liquids are at room temperature, the ice will melt and dilute the flavour.
- Squeeze the orange: squeeze two medium oranges to obtain 150 ml of juice. Strain to remove thicker pulp (optional).
- Fill with ice: fill two large wine glasses or tall tumblers with 8-10 ice cubes. The more ice, the slower the dilution.
- Pour the base: divide the 250 ml of Hibiscus Mūn Kombucha between the two glasses (125 ml per glass). Pour slowly to preserve carbonation.
- Add the orange juice: add 75 ml of juice to each glass.
- Top with soda: complete with 75 ml of soda water in each glass. Stir gently once with a long spoon to avoid losing carbonation.
- Garnish: place a thin slice of orange on the rim of the glass. Serve immediately.
Timings
- Preparation: 3 minutes
- Total: 5 minutes (including assembly)
- Servings: 2 large glasses (250 ml of drink each, not including ice)
Why Hibiscus Kombucha Works as a Red Wine Substitute
Red wine in Tinto de Verano provides three things: red colour, tannic acidity, and fruity notes. Hibiscus Mūn Kombucha replicates all three with a different origin:
- Colour: the hibiscus flower (jamaica) contains anthocyanins that give an intense ruby red, comparable to that of a young Tempranillo.
- Acidity: fermented tea provides organic acids (acetic, gluconic, lactic) that resemble the acidity of wine without the astringency of tannin.
- Fruity notes: hibiscus has natural notes of cranberry, cherry, and strawberry that combine naturally with orange.
And unlike wine: zero relevant alcohol, less sugar than regular lemonade, and live microorganisms from fermentation.
Variations
- Version with real red wine: substitute half of the kombucha with young red wine (125 ml). The alcohol content drops to ~5-6% instead of the usual 12% for Tinto de Verano.
- Fruity with red berries: add 5-6 macerated raspberries or blackberries to the bottom of the glass before the ice. This adds body and texture.
- Spicy with ginger: add 2 thin slices of fresh ginger to the ice. This elevates the finish of the drink.
- Citrus with lemon: swap the orange for 100 ml of homemade lemonade and 50 ml of orange juice. More acidic, more refreshing.
- Herbal with rosemary or basil: 1 small sprig when serving. This adds a Mediterranean aperitif touch.
- Dry Spritz (no added sugar): substitute half of the orange juice with more soda water. The result is drier, with fewer calories.
Common Mistakes
- Pouring with everything at room temperature: the ice melts in seconds, resulting in a watery drink. Everything must be chilled from the fridge.
- Over-stirring: the natural carbonation from the kombucha and soda water disappears. A single, gentle stir with a spoon.
- Using pre-packaged orange juice: added sugar and pasteurisation crush the balance. Freshly squeezed makes a difference.
- Too little ice: Tinto de Verano needs to be very cold and dilute slowly. Fewer than 8 cubes per glass and it warms up quickly.
- Soda instead of mineral sparkling water: both are acceptable, but neutral soda water (without added sugar or citrus) better respects the hibiscus profile.
Frequently Asked Questions
Can it be prepared in a jug for several people?
Yes. For 6 glasses: 1.5 bottles (375 ml) of Hibiscus Mūn Kombucha + 450 ml of freshly squeezed orange juice + 450 ml of soda water. Serve in a large jug filled with ice, stir gently once, and distribute. It is advisable to prepare just before serving to preserve the carbonation.
How long does it last once prepared?
Ideally, it should be served immediately after assembly. In a well-sealed jug in the fridge, it will last 1-2 hours while retaining its carbonation; after that, it loses freshness. Freezing or keeping it overnight is not recommended.
Which variety of Hibiscus Mūn Kombucha should be used?
There is only one variety: the Premium Hibiscus Kombucha 250 ml, green tea fermented with hibiscus flower. It is the correct base for the ruby colour and acidity. Other varieties in the range (Natural, Ginger, Verbena, Flowers, Green) do not provide the necessary red colour.
Is there an alternative if I don't have an orange?
Yes. It works with tangerine (sweeter), lemon (more acidic, reduce quantity to 100 ml), or pink grapefruit (more bitter, balances the sweetness of the hibiscus). Orange is the classic combination for Tinto de Verano.
Is it truly alcohol-free?
Hibiscus Mūn Kombucha has less than 0.5% natural alcohol derived from fermentation, comparable to a ripe fruit juice or freshly baked bread. Legally, it is considered an alcohol-free drink. Suitable for driving, pregnancy, and minors.
Can it be consumed during pregnancy?
Pasteurised and bottled kombucha like ours, as part of a normal diet, is comparable to a natural juice. Nevertheless, during pregnancy, it is always advisable to consult with a healthcare professional before incorporating fermented drinks.
When to Serve It
The Mūn Spritz works at any time when one would order a classic Tinto de Verano: a midday aperitif with olives and crisps, a long Sunday after-dinner gathering, an afternoon terrace drink, a light summer dinner. Also as an alcohol-free drink at weddings, communions, and family meals where we want drivers and pregnant individuals to have a drink with the same visual presence as the rest of the table.
Other Recipes You Might Be Interested In
- Alcohol-Free Mojito with Hibiscus Kombucha — another option for a terrace, with mint and lime.
- Homemade Probiotic Lemonade with Kombucha — a citrus base for mixing or serving on its own.
- Alcohol-Free Punch with Hibiscus Kombucha — a spiced cocktail version, ideal for celebrations.
Recipe by Mūn Team · Mūn Kombucha · Fermented in Catalonia since 2015
Try this recipe with Hibiscus Mūn Kombucha:
