Bubbly and bright, this white-wine sangria gets its unique flavor from kombucha, a fizzy fermented tea that adds antioxidants and polyphenols along with probiotics. Pretty slices of winter citrus and fresh sage bring the tangy, earthy notes.
Bring honey and 1/4 cup water to a simmer in a small saucepan over medium. Cook, stirring occasionally, until honey is dissolved, about 2 minutes. Remove from heat.
Stir together wine, kombucha, lemon slices, orange slices, grapefruit slices, sage, and honey syrup in a large pitcher. Refrigerate at least 2 hours or up to 4 hours. Serve over ice.