Virgin Sangria

Ingredients

• As neededMixed chopped fruit, such as apples, oranges, lemons and strawberries
• 120 ml (½ cup)Red grape juice
• 120 ml (½ cup)Cranberry juice
• 120 ml (½ cup)Orange juice
• 360 ml (1½ cups)Carbonated water or soda water
• 1 (optional)Cinnamon stick

Instructions

1. 1

   Add the fruit

   Put chopped fruit into a large jug until it fills about one-third of the jug.

2. 2

   Pour in juice

   Add the red grape, cranberry and orange juices to the jug.

3. 3

   Infuse with cinnamon

   If using, add the cinnamon stick and leave it to infuse in the juice for at least 2 hours, or overnight in the fridge, before serving.

4. 4

   Add the fizz

   Stir in the soda water just before serving.

5. 5

   Serve straight away

   Serve immediately. The drink can be kept in the fridge for up to 12 hours.

What is virgin sangria?

Sangria is a Spanish drink traditionally made with wine and fruit; this version skips the alcohol and brings together fruit juices, fresh fruit and sparkling water.

The grape, cranberry and orange juices make a colourful, fruit-forward base, while soda water adds a lighter, bubbly finish. It works for a summer gathering because it is quick to mix and easy to share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 2g protein, 32g carbs, 1g fat.

The carbohydrates come mainly from the fruit and juices, while the fruit also contributes a little fibre; the recipe contains very little fat and only a small amount of protein per serving. Pair a glass with a meal that includes a source of protein and savoury vegetables for a more balanced plate.

Choosing the fruit

Citrus: Orange and lemon pieces lend the jug a bright, fresh aroma. Slice them thinly so they are easy to scoop into glasses.

Apples and strawberries: These add contrasting shapes and colours. Chop the fruit into pieces that fit comfortably in a glass.

Build the juice base

Juices: Red grape, cranberry and orange juice each contribute a different fruit flavour. Stir them together with the fruit before adding the fizzy water.

Cinnamon: The stick is optional, but a rest of at least 2 hours lets its flavour infuse into the juice. For a longer infusion, keep the jug covered in the fridge overnight.

Keep the bubbles fresh

Add the soda water just before serving, as directed, so it retains its sparkle. Stir gently to combine it with the juice without knocking out too much fizz.

Serve it cold

Chilling the juice base is useful if you are infusing it with cinnamon; the recipe allows at least 2 hours or an overnight rest. If you skip the infusion, the drink can be assembled quickly and served straight away.

Pour into glasses with some of the chopped fruit from the jug. Serve soon after adding the soda water.

A drink for sharing

This recipe makes four servings and suits a summer table or a gathering where guests want a non-alcoholic option. Offer it alongside savoury food or lighter snacks to balance the fruit-forward drink.

Recipe notes & tips

• Chop the fruit into similarly sized pieces so it is easy to serve.
• Use a jug with room to stir without spilling.
• Add the cinnamon before chilling if you want its flavour to infuse.
• Keep the jug in the fridge during the cinnamon infusion.
• Pour in the soda water just before serving to preserve the bubbles.

Variations

• Change the fruit: Use other chopped fruit you have to hand in place of some of the suggested options.
• Skip the cinnamon: Leave it out for a straightforward fruit-and-juice flavour.
• Make it less fizzy: Add less soda water to taste.
• Make it more sparkling: Pour in extra soda water just before serving.
• Chill the glasses: Refrigerate the glasses before pouring for a colder serve.

Common mistakes to avoid

• Adding soda water too early: It can lose its sparkle; stir it in just before serving.
• Cutting the fruit too large: Big pieces are awkward to serve; chop them into manageable bites.
• Infusing at room temperature: Keep the jug in the fridge during the 2-hour or overnight infusion.
• Leaving the cinnamon in too long: Follow the recipe's infusion window and remove the stick when serving if its flavour is strong enough.
• Making it far ahead: The recipe recommends keeping it for no more than 12 hours in the fridge.

How to store

Keep the drink covered in the fridge and use it within 12 hours. For the best fizz, add the soda water just before serving; once mixed, the bubbles will fade over time.

Frequently asked questions