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For a zesty Summer drink, you just can’t go past this non alcoholic Sangria, which never fails to refresh and satisfy. 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 that lovely burnt blood red that resembles the colour of red wine.
2 cups unsweetened pure cranberry juice
2 cups unsweetened pure red grape juice
1 cup fresh unsweetened orange juice
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
4 cups San Pellegrino or sparkling mineral water
5 min › Extra time:
3 hours chilling › Ready in:
3 hours 5 min
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.
Roughly chop the mint 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. See it on my blog
The Blender Girl
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