This non-alcoholic red sangria is a vibrant, ruby-toned drink that brings the same charm and ceremony as classic sangria—just without the alcohol. It’s brimming with fresh fruit, gentle fizz, and a surprisingly deep “wine” character thanks to alcohol-removed red wine, so everyone at the table can enjoy a glass.

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Ingredient Breakdown

The foundation of this drink is alcohol-removed red wine. Varieties like cabernet sauvignon, merlot, red blends, or pinot noir work beautifully, each bringing their own nuances of tannin, berry, and subtle spice. You get the depth, color, and aroma associated with red wine, but without the alcohol content, which keeps the sangria inclusive and suitable for all ages and occasions.

Citrus fruits form the next important layer of flavor. Orange, lemon, and lime slices are not only visually striking, but they also add brightness and lift. The orange offers gentle sweetness and perfume, the lemon contributes a zesty tang, and the lime sharpens the profile with a slightly more assertive acidity. Together, they balance the natural sweetness of the fruit and juice, preventing the sangria from tasting flat or cloying.

Stone fruit and orchard fruit bring juicy body to each glass. Chopped peach and apple soak up the wine and juices, turning into little flavor bombs at the bottom of the glass. The peach lends a fragrant, summery sweetness and a soft texture, while the apple remains a bit firmer, adding pleasant crunch and structure. They help the sangria feel substantial and give every sip and bite an extra layer of interest.

Berries and grapes are classic sangria additions for good reason. Strawberries contribute bright color and a gentle, familiar sweetness that pairs well with the red wine base. Grapes, sliced in half, echo the flavor of the wine while adding bursts of juiciness. Together, they create that iconic sangria-style fruit medley—colorful, abundant, and playful.

To fine-tune the sweetness, orange juice and a touch of sweetener step in. Pulp-free orange juice integrates smoothly into the drink, adding citrus brightness and natural sugar. A small amount of agave nectar, honey, regular sugar, or monk fruit can then be adjusted to taste, ensuring the final drink lands exactly where you want it on the sweet-tart spectrum. This combination also affects mouthfeel, giving the sangria a rounded, satisfying texture.

Fresh mint and lemon-lime seltzer finish everything off. The mint is an aromatic accent, adding a cool, herbal fragrance that lifts the drink as you bring the glass to your lips. The lemon-lime seltzer brings sparkle and lightness; its bubbles make each sip feel effervescent, while the subtle citrus notes tie seamlessly into the rest of the ingredients. The result is a drink that tastes both lush and refreshing.

Step-by-Step Preparation Guide

Preparation begins with the fruit. After thoroughly washing everything, the orange, lemon, and lime are sliced into thin rounds so their colorful cross-sections are visible through the glass. The peach and apple are chopped into small pieces that are easy to scoop into individual glasses and pleasant to eat. Strawberries are chopped, and grapes are sliced in half so they release a bit more of their flavor into the mixture. All of this fruit, along with a generous handful of fresh mint, is layered into a large pitcher until it looks full and vibrant.

Once the fruit is in place, the base of the sangria is built. Orange juice is poured over the fruit, followed by the chosen sweetener. Then, about half of the bottle of alcohol-removed red wine is added. Using a wooden spoon, the fruit is gently muddled—pressed and stirred just enough to coax out some of the juices and aromatic oils, but not so much that the fruit collapses into mush. This step is key to infusing the liquid with bold, fruity character right from the start.

The rest of the red wine is then poured into the pitcher, and everything is given a generous stir so the mixture turns a deep, ruby shade. At this point, the pitcher is covered and placed in the refrigerator to marinate. The sangria should rest for at least two hours, though letting it sit longer—up to 24 hours—allows the fruit to soak up the wine and juice while slowly releasing more of its own flavor back into the sangria. Over time, the liquid becomes more complex, and the fruit becomes more luscious.

Just before serving, the drink is given its final flourish. Lemon-lime seltzer is added to the pitcher, and the amount can be adjusted depending on how fizzy or diluted you prefer the drink. A gentle stir brings everything together without knocking out too many bubbles. The sangria is then poured over ice into glasses, making sure each one receives a generous scoop of the colorful fruit. Served chilled, with the mint leaves and fruit pieces dancing in the glass, it’s as refreshing to drink as it is beautiful to look at.

Recipe Tips

Choosing the best fruit
Ripe yet firm fruit works best, as it needs to hold up to a few hours of marinating without disintegrating. Choose peaches that yield slightly to gentle pressure but are not overly soft, apples that are crisp and juicy, and strawberries that are deeply colored and free from bruises. Firm grapes keep their shape and add a pleasant bite, while fresh, perky mint leaves ensure a bright, aromatic finish.

Balancing sweetness and tang
The sweetness of the sangria depends on the orange juice, the natural sugars in the fruit, and the sweetener you select. Start with the suggested amount of agave, honey, sugar, or monk fruit, then taste once the mixture has chilled. If it feels too tangy, stir in a touch more sweetener. If it’s leaning too sweet, add a bit more seltzer or a squeeze of fresh lemon or lime to sharpen the edges. The type of alcohol-removed red wine also matters—fruitier wines will taste naturally sweeter.

Controlling intensity
The marinating time determines how robust and fruit-forward the final drink becomes. A shorter chill time of around two hours will give you a fresher, lighter flavor with more distinct layers of fruit and wine. Letting the sangria rest closer to 24 hours results in a deeper, more unified flavor profile where the fruit and wine harmonize completely. Choose the timing that best suits your preference and schedule.

Maximizing freshness
Keep the pitcher covered in the refrigerator to preserve the aromatics and prevent the fruit from drying out on the surface. Add the mint leaves early for subtle background flavor, but feel free to add a few fresh sprigs right before serving to bump up the aroma. Always introduce the lemon-lime seltzer at the last minute, and serve promptly over ice so the drink stays cold, bubbly, and wonderfully refreshing.

What to serve With this recipe

This non-alcoholic red sangria pairs beautifully with an array of sweet desserts. Fruit tarts that highlight berries, stone fruit, or apples echo the flavors in the pitcher, while chocolate bites or truffles bring a touch of decadence that contrasts nicely with the bright acidity of the drink. Simple almond cookies or biscotti offer a delicate crunch and subtle nuttiness that works well alongside the fruity, effervescent notes.

Savory foods also make excellent partners. A tapas-style spread with marinated olives, roasted nuts, and small bites like patatas bravas or stuffed peppers creates a Mediterranean feel that suits sangria perfectly. Cheese and charcuterie boards—with a mix of mild and sharp cheeses, cured meats, and crusty bread—provide saltiness, richness, and umami that balance the sweetness and acidity in each glass.

For a complete menu, this sangria can easily become the signature beverage at a summer party, holiday gathering, or casual weekend dinner. Serve it with grilled vegetables and proteins, seasonal salads, and shared platters so guests can sip, snack, and linger. Its festive appearance and approachable flavor make it equally welcome at daytime brunches and evening celebrations, offering a beautiful way for everyone to participate in the toast.

frequently Asked Questions

Can regular grape juice or another juice be substituted in place of alcohol-removed wine, and how will that change the flavor?
Regular grape juice can be used, but the flavor will shift toward a sweeter, more straightforward fruit punch. Alcohol-removed wine brings subtle tannins and complexity that mimic traditional sangria; grape juice will be softer and more one-dimensional. If using grape juice, consider mixing it with a splash of cranberry or pomegranate juice to add more depth and tartness.

How long can the sangria safely marinate in the fridge, and what is the ideal marinating window?
The sangria can typically marinate for up to 24 hours in the refrigerator. The ideal window is often between 4 and 12 hours, as this allows the fruit to infuse the liquid with flavor without becoming overly soft. Beyond 24 hours, the fruit may start to lose texture and the flavors can become muddled.

Can frozen fruit be used instead of fresh, and are there any adjustments needed?
Frozen fruit can be a convenient alternative, especially when certain fruits are out of season. It will also help chill the sangria more quickly. However, frozen fruit tends to soften more as it thaws, so the texture will be looser. If using frozen fruit, add it closer to serving time or reduce the marinating duration slightly to avoid overly mushy pieces.

What to do if the sangria ends up too sweet, too tart, or too flat in flavor after resting?
If the sangria is too sweet, dilute it with additional seltzer or a splash of plain water, and add a bit more lemon or lime juice to restore balance. If it’s too tart, stir in a small amount of extra sweetener or orange juice and taste again. When the flavor feels flat, check that it is properly chilled and add a touch more fresh citrus or a handful of fresh fruit and mint, then let it sit briefly to re-bloom the flavors.

Creative Variations

This recipe is a flexible blueprint that can be tailored to the seasons. In summer, cherries, plums, or blackberries can join or replace some of the original fruits, creating a deeper color and more lush berry notes. In autumn and winter, pomegranate seeds add crunch and a jewel-like sparkle, while additional apple or pear can give the sangria a cozy, orchard-inspired feel.

For more complexity, small flavor upgrades can transform the profile. A cinnamon stick or two added during marination brings gentle warmth and spice, while star anise adds a whisper of licorice-like aroma that feels sophisticated and unexpected. A splash of pomegranate or cranberry juice will deepen the color and introduce a more pronounced tartness that plays beautifully against the sweetness of the fruit.

Kid-friendly twists are easy to achieve. Reduce the amount of alcohol-removed wine and increase the ratios of orange juice and seltzer for a lighter, more juice-forward punch. You can even swap in additional flavored sparkling water for a softer, bubbly beverage that still looks like sangria but tastes closer to a fruit spritzer. This way, children and adults who prefer gentler flavors can still enjoy a special drink poured from the same festive pitcher.

Non-Alcoholic Red Sangria captures all the charm of traditional sangria—fruity, refreshing, and beautifully festive—without relying on alcohol. It offers layers of flavor from red wine, citrus, orchard fruits, berries, herbs, and bubbles, all working together in a single, generous pitcher.

It’s simple to prepare, endlessly adaptable, and perfectly suited to gatherings of all kinds. Whether served at a holiday feast, a summer barbecue, or a relaxed family dinner, this sangria invites everyone to raise a glass, savor the colors and flavors, and share in the same beautiful drink.

Ingredients

1 bottle alcohol-removed red wine such as cabernet sauvignon, merlot, red blend, or pinot noir
1 cup orange juice, no pulp
1 12-ounces can lemon-lime seltzer, or more to taste
2 teaspoons agave nectar or honey, sugar, or monk fruit
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 peach, chopped
1 apple, chopped
1 cup strawberries, chopped
1 cup grapes, sliced in half
1 handful fresh mint

Instructions

In a large pitcher, layer in the sliced orange, lemon, and lime, followed by the chopped peach, apple, strawberries, grapes, and fresh mint. The pitcher should look colorful and full, with the fruit reaching close to the top.

Pour in the orange juice and chosen sweetener, then add about half of the bottle of alcohol-removed red wine. Using a wooden spoon, gently press and stir the fruit in the liquid, lightly muddling it to release some of the juices and aromatic oils without crushing it completely.

Add the remaining red wine to the pitcher and stir again to combine everything into a deep, ruby mixture. Cover the pitcher and place it in the refrigerator for at least 2 hours, or up to 24 hours, to allow the fruit to marinate and infuse the wine with its flavor.

Just before serving, top the sangria with lemon-lime seltzer, adjusting the amount to suit your preferred level of fizz and dilution. Give it a gentle stir, then pour the sangria over ice, making sure each glass gets a generous portion of fruit. Serve chilled and enjoy.