Words
Fleur van den Brandt
Serves
Six to Eight glasses
Preparation
15 Minutes
Photography
Timur Weber
Our mother has always loved sangria, especially during summer dinners that slowly turned into long evenings outside. This alcohol-free version became one of our favorites because it still carries everything we enjoy about sangria: deep berry flavors, citrus notes, and cold glasses filled with ice. It’s refreshing, easy to make in advance, and works just as well at winter gatherings as it does on warm summer days.
– 500 ml red grape juice
– 500 ml cranberry juice
– 200 ml orange juice
– 250 ml sparkling water
– 1 orange, sliced
– 1 lemon
– 100 g cranberries (fresh or frozen)
– Plenty of ice cubes
Juice half of the lemon and add the juice to a large pitcher. Pour in the grape juice, cranberry juice, orange juice, and sparkling water. Stir gently to combine. Slice the orange into thin rounds and add them to the pitcher together with the cranberries and plenty of ice. For a deeper flavor, let the sangria chill in the refrigerator for at least 30 minutes before serving. Serve very cold in large glasses with extra citrus slices. For a version that stays cold without becoming diluted, freeze the cranberries beforehand and use them in place of some of the ice cubes. During winter, a cinnamon stick or star anise can also be added to the pitcher while chilling for a warmer spiced flavor.
