Sangria Mocktail

Before you start

Red sangria is wine soaked with fruit, a little brandy and sugar. In an alcohol-free version, grape juice brings the fruit and color but none of the tannin or dryness, which is why many sangria mocktails taste like punch. This recipe adds strong black tea for tannin and a splash of red wine vinegar or pomegranate for acidity, so the base tastes closer to wine.

The fruit needs time to soak and give up its flavor, at least 2 hours in the refrigerator, but no more than about 12, after which citrus pith turns the pitcher bitter. Keep the soda separate and add it at serving time so each glass is lively.

Ingredients

• 2 black tea bags — or 2 tsp loose black tea
• 240 ml (1 cup) boiling water
• 720 ml (3 cups) unsweetened red grape juice — chilled
• 240 ml (1 cup) pomegranate juice
• 120 ml (½ cup) fresh orange juice
• 30 ml (2 tbsp) fresh lemon juice
• 15 ml (1 tbsp) red wine vinegar — optional, adds wine-like sharpness
• 1 orange — halved and thinly sliced
• 1 lemon — thinly sliced
• 1 apple — cored and diced
• 150 g (1 cup) berries or pitted cherries
• 1 cinnamon stick
• 480 ml (2 cups) soda water — chilled, added at serving time

Method

1. Steep the tea bags in the boiling water for 5 minutes, then remove them. The tea should be strong and dark; it supplies the dry, grippy feel that wine would.
2. Let the tea cool for about 15 minutes at room temperature, then pour it into the pitcher.
3. Add the grape juice, pomegranate juice, orange juice, lemon juice and vinegar if using. Stir and taste; it should be fruity but with noticeable tartness.
4. Add the orange and lemon slices, apple, berries and cinnamon stick. Press the fruit lightly with the spoon to bruise it.
5. Cover and refrigerate for at least 2 hours and up to 12 hours. Taste after 2 hours; remove the citrus slices if the drink starts to turn bitter.
6. To serve, fill glasses with ice and spoon some fruit into each. Pour in about 180 ml of the base and top each glass with about 60 ml soda water.

Tips for success

• Use unsweetened grape juice. Sweetened grape drinks make the pitcher syrupy and hide the fruit.
• Add soda to individual glasses rather than the pitcher so the last drink is as fizzy as the first.
• For a crowd, double the base and keep a second batch chilling in the fridge rather than adding ice to the pitcher.

Substitutions

Red grape juice

A non-alcoholic red wine gives a drier, more authentic flavor. Skip the tea and vinegar and add 30 ml simple syrup to taste.

Black tea

Hibiscus tea adds tartness and a deeper red color instead of tannin. The drink will taste more floral.

Soda water

Lemon-lime soda makes a sweeter, kid-friendly pitcher. Ginger ale adds gentle spice.

Variations

White sangria mocktail

Use white grape juice, green tea instead of black, and peaches, green grapes and lime slices.

Winter sangria

Add 3 cloves and a star anise to the hot tea, use pear and cranberries, and top with ginger ale.

Troubleshooting

It tastes like fruit punch

Add more tea, lemon juice or the vinegar a little at a time until it has some sharpness and grip.

The drink turned bitter overnight

Citrus pith leaches bitterness after long soaks. Remove the citrus slices after a few hours and add fresh ones at serving time.

The fruit is mushy

Soft fruit such as raspberries breaks down quickly. Add them in the last hour, or just before serving.

Storage

Keep the base and fruit covered in the refrigerator and serve within 24 hours; remove citrus slices after 12 hours. Do not leave the pitcher out at room temperature for more than 2 hours. Discard soda-topped leftovers.

Safety notes

Fresh-squeezed orange and lemon juice are unpasteurized. Use pasteurized juice if serving young children, pregnant people, older adults or anyone with a weakened immune system.