Non-Alcoholic Sangria Recipe
Non-Alcoholic Sangria - A fresh and fruity virgin sangria recipe that makes the most refreshing drink for any event It looks absolutely beautiful and will quickly become your favorite non-alcoholic sangria recipe
Non-Alcoholic Sangria - A fresh and fruity virgin sangria recipe that makes the most refreshing drink for any event It looks absolutely beautiful and will quickly become your favorite non-alcoholic sangria recipe
- Carbohydrate 19.18166953468 g
- Cholesterol 0 mg
- Fat 0.20006250005925 g
- Fiber 0.288468754373947 g
- Protein 0.542470312722743 g
- Saturated Fat 0.03441375000711 g
- Serving Size 1 1 Serving (143g)
- Sodium 5.92054687533669 mg
- Sugar 18.8932007803061 g
- Trans Fat 0.113797500029625 g
- Calories 78 calories
Step-by-step
- Clean and cut up all the fruit.
- Add to a glass pitcher.
- Add grape, apple, orange and lemon juice.
- Gently mix.
- Refrigerate at least 1 hour. Preferably 4-6.
- Right before serving, adding the sparkling mineral water.
- Gently mix non-alcoholic sangria together and serve.
Adding carbonation too early is the primary error cooks make when preparing fruit-heavy beverages, causing the fizz to dissipate long before glasses reach the table. Reserve the sparkling mineral water until the absolute final moment of service to maintain maximum effervescence. Macerating sliced apples, lemons, limes, and oranges directly in the base juices for a minimum of one hour extracts essential oils from the citrus peels while softening the fruit structures. While four to six hours in the refrigerator yields superior flavor concentration as natural fruit sugars meld with the grape and citrus juices, letting the pitcher sit past twenty-four hours causes the citrus rinds to release bitter compounds that overwhelm the drink. Judge the readiness of the base by observing the fruit: when the apple slices soften slightly and the liquid takes on a deeper, aromatic hue, the steeping process is complete. Pour the chilled mixture over fresh ice, top with cold carbonated water at a ratio of two to three cups per batch, and stir gently from the bottom to distribute the bubbles evenly without bruising the fruit.
