Non Alcoholic Sangria Recipes

Steps:

• In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
• Refrigerate for a least 2 hours.
• Just before serving, stir in the lemon-lime soda and some ice.

Steps:

• In a medium pitcher, make the sangria mixer by adding the apple slices and lemon juice to the pitcher and stir. Add in the orange juice, orange sections, the cranberry-grape frozen concentrate and the cinnamon. Let the mixture sit for an hour (up to 12 hours) to allow flavors to meld. Just before serving, add the seltzer to the pitcher. Serve in glasses filled with ice.
• Optional: replace half the seltzer water with a dry white wine.

Steps:

• Muddle half each of the peaches and thyme in 2-qt. glass or plastic pitcher. Add drink mix, grape juice, water, lemons, remaining peaches and remaining thyme; stir.
• Refrigerate 1 hour.
• Stir in club soda just before serving over ice.

Steps:

• In a large pitcher, combine orange juice, sugar, and grape juice.
• Add cut fruit and stir until sugar is dissolved.
• Refrigerate until cool and add seltzer water soda just before serving.

Steps:

• Combine white cranberry juice and orange juice. Add fruit and ice and top off with sparkling water. Stir and serve.

Steps:

• Place sliced apple, orange, and sugar in a 2 quart glass pitcher.
• Juice remaining fruit.
• Add juice to pitcher with grape juice and ice.
• Chill until time to serve.
• Tip: To make this sangria with alcohol, replace the grape juice with a bottle of white or red wine.

Steps:

• Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.
• Transfer to a punch bowl.
• Rustically chop the mint in the mini food processor or by hand and then add to the mix.
• Chill in the fridge for at least a few hours to allow the flavours to infuse.
• Just before serving, add in the San Pellegrino and give it a good stir.
• Serve over ice cubes and garnish with fresh mint leaves.

Steps:

• To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangria is ready to serve.
• Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
• Transfer the remaining mixture to a large serving bowl.
• Add the grape juice, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.
• Garnish with fresh mint leaves, if desired.

Steps:

• Add orange juice and wine to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved. Refrigerate 1 hour.
• Meanwhile, combine fruit. Refrigerate until ready to use.
• Spoon fruit into 6 (12-oz.) glasses. Add seltzer to prepared drink; stir. Pour over fruit in glasses.