Juicy Breezy Sangria Mocktail Recipe

This Sangria Mocktail is your “wow” moment in a glass, fruity, sparkly, and super refreshing. It’s bold, fast to make and breezy delicious.

Why You’ll Love This Recipe

• Big flavor, zero alcohol: Deep, layered fruit with spice, tartness, and bubbles—no buzz, no crash.
• Entertainer’s dream: Scales effortlessly; build it in a pitcher and look like a pro.
• Customizable: Change the fruit, swap juices, control sweetness—make it yours.
• Budget-friendly luxe: Elegant results with grocery-store ingredients.
• Kid-friendly and weeknight-friendly: Everyone gets a glass, and no one needs a rideshare.

Ingredients

• Base & Body
  • 2 cups unsweetened pomegranate juice
  • 1 1/2 cups 100% orange juice (no pulp)
  • 1 cup cranberry juice (preferably unsweetened or “just cranberry”)
• Acidity & Zing
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
• Sugar & Spice
  • 2–3 tablespoons maple syrup or simple syrup (to taste)
  • 1 cinnamon stick
  • 2–3 whole cloves (optional)
  • 1 star anise (optional, for a subtle licorice note)
• Fruit
  • 1 orange, thinly sliced into rounds
  • 1 lemon, thinly sliced into half-moons
  • 1 crisp apple (Gala or Honeycrisp), cored and diced
  • 1 cup seedless grapes, halved
  • 1/2 cup fresh berries (strawberries or blackberries)
• Fizz
  • 2 cups sparkling water or club soda, chilled
  • Optional: 1 cup nonalcoholic red wine for depth (ensure it’s zero-proof)
• Garnish
  • Fresh mint sprigs
  • Ice cubes (large format if possible)

 Instructions

1. Build the base: In a large pitcher, combine pomegranate, orange, and cranberry juices.
   

   Stir in lemon and lime juices.

2. Add sweetness and spice: Mix in maple syrup or simple syrup. Drop in the cinnamon stick, cloves, and star anise. Stir.
3. Fruit infusion: Add the orange slices, lemon slices, diced apple, grapes, and berries.
   

   Gently muddle 3–4 presses with a wooden spoon to release flavors without pulverizing.

4. Chill like you mean it: Cover and refrigerate for at least 1 hour (ideally 2–4). This is where the magic happens.
5. Go fizzy at the finish: Right before serving, remove whole spices. Stir in chilled sparkling water (and nonalcoholic red wine if using).
   

   Taste and adjust sweetness or acidity as needed.

6. Serve smart: Fill glasses with ice. Pour the mocktail, ensuring some fruit lands in each glass. Garnish with mint and an orange wheel.
   

   Clink, sip, brag.

   
   

Storage Tips

• Refrigerate the base (no bubbles) for up to 48 hours. The fruit will continue to infuse—flavor gets rounder and richer.
• Add sparkling water just before serving. FYI: bubbles fade fast if stored mixed.
• If leftovers are mixed with fizz, drink within 24 hours. It’ll still taste good, just less sparkly.
• Strain and save the fruit for a same-day snack or to top yogurt. Don’t keep fruit beyond 48 hours in the liquid—it gets mushy.

Health Benefits

• Antioxidant-rich: Pomegranate, cranberry, and berries deliver polyphenols that support heart health.
• Hydration without the hangover: Sparkling water keeps you refreshed and party-ready for tomorrow.
• Vitamin boost: Citrus and apple bring vitamin C, potassium, and fiber (especially if you nibble the fruit).
• Lower sugar control: By using unsweetened juices and choosing your sweetener, you keep it balanced—no syrupy overload.

What Not to Do

• Don’t add the fizz early. Flat mocktail = sad glass.
• Don’t skip the acid. Lemon/lime are the backbone.
  

  Without them, it tastes like fruit punch’s distant cousin.

  
  
• Don’t over-muddle the fruit. Cloudy, pulpy, bitter. Not the vibe.
• Don’t go wild on sweetener first. Start low, then adjust. You can always add more; you can’t un-sugar it.
• Don’t leave whole spices in overnight. They’ll dominate and turn the mix bitter.

Recipe Variations

• Tropical Sangria Mocktail: Swap cranberry for pineapple juice, add mango chunks and kiwi, garnish with toasted coconut.
• Rosy Citrus Spritz: Use white grape juice + pink grapefruit juice, add blood orange slices, and top with lemon seltzer.
• Spiced Autumn Version: Sub apple cider for orange juice, add pear slices and a pinch of ground cinnamon and ginger; skip berries.
• Herb Garden Twist: Muddle a few basil or rosemary leaves lightly, then strain before serving for a clean herbal note.
• Zero-Proof “Red Wine” Depth:</-strong> Use a tannic nonalcoholic red wine or a splash of brewed hibiscus tea to add dryness and color.
• Low-Sugar Route: Use all unsweetened juices, sweeten only with a few smashed berries and a tiny drizzle of maple, and add extra sparkling water.

FAQ

Can I make this the day before?

Yes—prepare the base with fruit and spices up to 24 hours ahead, keep it chilled, and add the sparkling water right before serving.

Remove whole spices after 4–6 hours to avoid bitterness.

What if I don’t have pomegranate juice?

Use a blend of unsweetened grape juice and a splash of cherry or cranberry to mimic the tannic, deep red character. It won’t be identical, but it’ll still slap, IMO.

Is there a good substitute for nonalcoholic red wine?

Brewed hibiscus tea (strong, chilled) adds color, tartness, and light tannin. Mix in small amounts until the flavor feels “wine-like,” not tea-forward.

How do I make it kid-friendly and not too tart?

Use sweeter orange juice, reduce lemon/lime slightly, and add a touch more maple syrup.

Keep the spices mild and go heavy on the fun fruit pieces.

Can I make it sugar-free?

Use only unsweetened juices, skip added sweetener, and top with extra sparkling water. If needed, use a zero-cal sweetener like liquid stevia, added drop by drop.

What’s the best way to keep it cold for a party?

Chill the pitcher, juices, and sparkling water ahead. Serve over large ice cubes or an ice ring so it cools without watering down quickly.