It took several tries to come up with a Non Alcoholic Sangria recipe that I was excited to share with you. The problem with most virgin sangria recipes is that they just taste like sweet fruit juice and lack anything that resembles the boozy component of a classic sangria.
I was after a Non-Alcoholic Sangria that was just as delicious and satisfying as the original Spanish alcoholic punch. And you know what, I discovered the secret. It came down to one unexpected ingredient that mimics the flavor of alcohol – can you guess what it is?
Have you ever tasted them straight? They taste decidedly similar to Triple Sec, a common component in Sangria.
How to Make Non Alcoholic Sangria
For the fruit base, I loaded a pitcher with grapes and slices of apples and oranges. For the liquid portion, I started with a base of hibiscus tea, fresh orange juice and a honey lemon simple syrup then added a generous amount of orange bitters – the perfect way to achieve an alcohol-free sangria to get excited about!
If you’re serving this mocktail at a casual get-together, people may not mind sipping around large slices of fruit and fishing them out with their fingers. But if you have something more formal in mind, consider straining the sangria into ice filled glasses and garnishing each with a cocktail pick strung with bite size pieces of fruit. You can always munch on the sangria soaked fruit after everyone has gone home. 😉
I’ll gladly serve this non-alcoholic sangria (and this Cucumber Lemon Mint Water) right alongside some of my favorite cocktails, like the Campari Spritz or Aperol Spritz, The French 75 Cocktail, The Last Word and The Boulevardier – it really is that good. I hope you’ll give it a try!
Non Alcoholic Sangria
- 6 tea bags hibiscus tea I used Tazo brand ‘Passion,’ see recipe notes
- 1 1/2 cups boiling water
- 1 1/2 cups ice cubes
- 1/4 cup honey
- 2 tablespoons water
- 1/2 lemon juice and zest
- 1 cup fresh orange juice
- 2 tablespoons orange bitters I used Fee Brothers brand
- 1 orange sliced into thin rounds
- 1 apple halved, cored and thinly sliced
- 1 cup grapes red or green or a mix
- Place tea bags in a 4 cup measuring pitcher (or larger). Pour boiling water over and let steep 5 minutes. Remove tea bags, pressing bags against pitcher side with the back of a spoon for maximum flavor. Add ice cubes and stir.
- Meanwhile, add honey and water to a small saucepan over low heat. Heat just until honey liquifies and can easily be stirred into the water. Remove from heat and add lemon juice and zest. Set aside to cool.
- Transfer tea and any remaining ice cubes to a large pitcher (64-ounces or larger). Stir in honey simple syrup, fresh orange juice and bitters. Stir to combine.
- Add orange and apple slices and grapes; gently stir to combine. Refrigerate for at least an hour and up to overnight. Serve.
- If you use loose tea in place of tea bags, use 1/2 ounce for this recipe.
- Soak the sangria for at least an hour or as long as overnight before serving. Stir just before serving.
- I prefer sangria that’s lightly sweet. If you like yours sweeter, double the honey simple syrup. For a vegan version, swap in sugar for honey in the syrup. Or sweeten with apple cider, apple juice or white grape juice.
- Many bitters start with base of alcohol, if you prefer to use bitters made without alcohol, these bitters are a good option.
- If you like sparkly sangria, add club soda or even flavored sparkling water: orange, lime, lemon or berry would be delicious!
- Feel free to add more or less fresh fruit or even different fruits to suit your taste. And don’t hesitate to experiment with different fruit juices, unsweetened pomegranate juice or cranberry juice would be great.