• Non-Alcoholic Sangria Punch

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    Non-Alcoholic Sangria Punch
    Prep: 5 min Servings: 10
    by The Blender Girl
    59 recipes
    For a zesty Summer drink, you just can’t go past this non alcoholic Sangria, which never fails to refresh and satisfy. There are a ton of wonderful non alcoholic Sangria recipes out there that use a variety of fruits. A lot of recipes use pears and apples. But I really like the tartness of citrus fruits – any excuse to use lemon and limes. I used an equal mix of unsweetened cranberry juice and red grape juice to keep the punch that lovely burnt blood red that resembles the color of Sangria wine. Then I added a little bit of freshly squeezed orange juice to balance out the flavors. Most Sangria recipes add in chopped fruit. But I like to blend everything up to get a lovely rustic velvety texture. Throwing in a whole orange, lemon and lime gives it a zesty edge; and the fruit and juice is so naturally sweet that there is no need for any additional sweetener. This is a great drink to offer up at your next Summer BBQ or picnic. Just give the flavours time to infuse before serving for the best results.


    • 2 cups unsweetened pure cranberry juice
    • 2 cups unsweetened pure red grape juice
    • 1 cup fresh unsweetened orange juice
    • 4 cups San Pellegrino or sparkling mineral water
    • 1/2 cup fresh lemon juice
    • 1 large lemon – skinned and flesh chopped
    • 1 fresh lime – skinned and flesh chopped
    • 2 cups frozen cranberries
    • 1 orange skinned and flesh chopped
    • 1 cup fresh mint rustically chopped


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

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