Every year, the week before school starts, I set out a pitcher of this raspberry sangria mocktail while packing lunches and hunting down missing school supplies. Fresh raspberries, citrus slices, and mint float in raspberry juice and grenadine, so the colors and flavor hold up without a drop of wine. It's my evening relaxation drink I desperately need when the calendar flips to late summer chaos.

By Olya Shepard · Your go-to home bartender on WhatsInThePan

Every August, when my son heads back to school and the house fills with backpacks, forms, and first-day nerves, I make a pitcher of raspberry sangria mocktail to get through the week. This non-alcoholic sangria recipe layers orange and lime slices, fresh raspberries, and mint into a base of raspberry juice, orange juice, and grenadine, then finishes with sparkling water for the fizz you'd expect from a real sangria. It's become my go-to virgin sangria recipe when I need to relax without the next-day headache.

For another fruity mocktail, try my Peach Ginger Mocktail with Fresh Peach Purée.

Why This Raspberry Sangria Mocktail Works

Kids can drink it, designated drivers can drink it, and anyone cutting back on alcohol still gets something that feels a little more special than juice in a glass. The raspberry juice and grenadine give it that deep red, sangria-like color, while orange, lime, mint, and sparkling water keep it bright instead of overly sweet.

I especially love it for late-summer evenings when I want a fizzy drink while sorting school papers or watching something after the kids are in bed. It has the fruit-and-bubble feeling of real red sangria, but it's easy enough to make on an ordinary Tuesday-and nobody wakes up regretting that second glass.

What You Need for a Raspberry Sangria Mocktail

This isn't one of those drinks with a long shopping list or fussy technique. You need a handful of fresh ingredients, a pitcher, and about ten minutes. That's it.

Fresh Fruit and Mint

Raspberries - I really do mean fresh, not frozen, if you can swing it - they hold their shape better and give you that gorgeous ruby color as they steep in the juice. I like to muddle a few of them right in the bottom of the pitcher to release their juice, then toss the rest in whole so you get little bursts of fruit in every pour.

Juices and Grenadine

For the base, I usea mix of pomegranate juice and orange juice - pomegranate gives it that deep, tart backbone sangria is known for, and orange juice softens it with natural sweetness. A splash of grenadine deepens the color and adds just enough sweetness that you don't need to add sugar. I keep the ratios loose here; taste as you go and adjust until it tastes like the version of "cozy" you're going for that night.

Sparkling Water and Ice

Right before serving, top the pitcher (or your individual glass, if you're making it one-at-a-time like I usually do) with cold sparkling water. I usually go for carbonated things because they tickle my brain while watching movies or series in the evening. Plenty of ice keeps it cold and refreshing without watering it down too fast.

How to Make Raspberry Sangria Mocktail

1. Slice the Fruit

Wash and halve the raspberries, thinly slice the orange and lemon, and lightly bruise the mint leaves with your fingers to release their aroma. Set everything aside - you want it ready to go before you start mixing.

2. Build the Base

In a large pitcher, muddle a small handful of raspberries to release their juice. Pour in the pomegranate juice, orange juice, and grenadine, then stir well to combine.

3. Chill It Down

Add the sliced fruit and mint to the pitcher, then refrigerate for at least 30 minutes (up to a few hours) so the flavors meld and the fruit infuses the base. The longer it sits, the deeper and more "sangria-like" it tastes.

4. Assemble Each Glass

Fill glasses with ice, spoon in some of the infused fruit, then pour the chilled juice mixture about three-quarters full. Top with cold sparkling water right before serving so it stays fizzy, and give it one gentle stir.

Raspberry Sangria Mocktail

This raspberry sangria mocktail is a bright, bubbly non-alcoholic drink made with raspberry juice, orange juice, grenadine, fresh citrus, raspberries, mint, and sparkling water. Make the fruit-and-juice base ahead, then add the bubbles just before serving.

5 from 2 votes

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Course: Drinks

Cuisine: American

Keyword: non-alcoholic sangria, raspberry mocktail, raspberry sangria mocktail, virgin sangria recipe

Prep Time: 15 minutes minutes

Chill Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 serving glasses

Author: Olya Shepard

Equipment

• Large pitcher (at least 2 quarts)
• Long spoon
• Measuring cups
• Citrus knife and cutting board
• 6 serving glasses

Ingredients

Fruit and Herbs

• 1 orange thinly sliced
• 1 lime thinly sliced
• 1 cup fresh raspberries divided
• 10 fresh mint leaves plus more for garnish

Juice Base

• 3 cups pomegranate juice
• 1 cup orange juice
• ¼ cup grenadine

To Serve

• 2 cups chilled sparkling water or club soda
• Ice
• Extra raspberries orange slices, lime slices, and mint, for garnish

Instructions

• Thinly slice the orange and lime. Set aside a few slices, raspberries, and mint leaves for garnish, if desired.
• Add the remaining orange slices, lime slices, ¾ cup raspberries, and mint to a large pitcher.
• Pour in the pomegranate juice, orange juice, and grenadine.
• Stir gently until combined, taking care not to crush the fruit too much.
• Cover and refrigerate for at least 30 minutes, or up to 4 hours, to let the fruit infuse the juice mixture.
• Fill individual glasses with ice.
• Pour the chilled raspberry juice mixture into each glass, including a few pieces of fruit.
• Top each glass with sparkling water or club soda.
• Stir once gently, garnish as desired, and serve immediately.

Calories: 147kcal

Notes

Add the sparkling water to individual glasses instead of the whole pitcher if you expect leftovers. The juice-and-fruit base keeps its flavor, but the bubbles will go flat once mixed in. [simplywhisked](https://www.simplywhisked.com/virgin-sangria/)

For a less-sweet drink, start with 2 tablespoons grenadine, then taste the chilled base and add more if needed. Grenadine brands vary quite a bit in sweetness.

Ice belongs in the glasses, not the pitcher. This keeps the pitcher from getting watered down while it chills or sits on the table. [youtube](https://www.youtube.com/watch?v=r3elwVEnaGA)

Fresh raspberries look best and stay more intact, but frozen raspberries work in a pinch. Add them frozen to the pitcher; they will help chill the base but may soften and tint the drink more quickly.

For deeper fruit flavor, refrigerate the juice base for 1 to 4 hours. Avoid leaving delicate mint in overnight, as it can become too strong or slightly bitter.

Store leftover juice base, without sparkling water, covered in the refrigerator for up to 2 days. The fruit will soften as it sits, so strain it out after the first day if you want a cleaner-tasting leftover drink. Similar recipes also recommend adding the carbonation only at serving for the best fizz. [simplegreensmoothies](https://simplegreensmoothies.com/non-alcoholic-sangria/)

Nutrition Facts

Raspberry Sangria Mocktail

Amount per Serving

Calories

147

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.1

g

Sodium

 

16

mg

1

%

Potassium

 

443

mg

13

%

Carbohydrates

 

36

g

12

%

Fiber

 

2

g

8

%

Sugar

 

28

g

31

%

Protein

 

1

g

2

%

Vitamin A

 

215

IU

4

%

Vitamin C

 

41

mg

50

%

Calcium

 

41

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Tips for the Best Non-Alcoholic Sangria

• Add the sparkling water last, and only right before serving - mixing it in early flattens the fizz fast.
• Use fresh, not frozen, raspberries so they hold their shape and don't turn the drink mushy or cloudy.
• Taste the juice base before adding sparkling water and adjust grenadine or pomegranate juice to your preferred sweetness and tartness.
• Let the fruit steep for a few hours (or overnight) for a deeper, more infused flavor if you're not in a rush.
• Use a variety of ice cube sizes or a big block of ice in the pitcher to slow down dilution if you're sipping slowly over a movie.
• Garnish each glass with an extra raspberry and mint sprig for a little visual lift - it makes it feel like a "real" drink, not just juice.

Ways to Customize This Recipe

Make It Sweeter

If I want it a touch sweeter, I add an extra splash of grenadine or a spoonful of honey stirred into the juice base before it chills - that way it dissolves fully instead of sinking to the bottom. A little simple syrup works too if that's what you've already got in the fridge.

Make It a Spritzer

Some nights I want something lighter and more fizz-forward, so I cut back on the juice and top it off with extra sparkling water instead. It turns the drink into more of a spritzer than a sangria - less sweet, more refreshing, and honestly a little more like something you'd sip slowly through an entire movie.

Make It Alcoholic

For the grown-up version, I stir in a splash of red wine or a bit of brandy along with the juices before chilling, then top with sparkling water as usual - the fruit and mint do all the same work either way. Just keep in mind alcohol changes the shelf life, so treat it like a "drink it soon" pitcher rather than a make-ahead one. Try one here: Red Sangria.

Make-Ahead, Storage, and Freezing

I always make the juice-and-fruit base ahead and add the sparkling water only right before pouring, since bubbles don't survive sitting around. Stored in an airtight container or covered pitcher in the fridge, the mocktail base keeps well for about 2-3 days, though the fruit itself softens over time and is best eaten within that window. I don't recommend freezing the fruit-in-juice mixture as a whole - the fruit gets mushy - but you can strain out the solids and freeze just the juice in ice cube trays, then thaw a few cubes whenever you want a quick glass.

Frequently Asked Questions