This Non-Alcoholic Christmas Sangria has become my go-to holiday pitcher whenever family and friends come together during the festive season. I first developed this alcohol-free version a few years ago when a cousin announced she was pregnant just before our annual December gathering. I wanted something celebratory that looked and felt like a special drink without relying on alcohol. The result is a drink that pours deep ruby from fresh pomegranate and cranberry juices, sings of bright citrus, and finishes with the gentle fizz of sparkling apple soda. It keeps the convivial spirit intact while being inclusive.

What makes this blend special is the balance between tart and sweet and the way winter spices hover in the background rather than dominating. The fruit textures — thin orange and apple rounds — soften if left to infuse, releasing aroma and warm flavor that feel like a holiday hug. This pitcher is easy to scale, uses pantry staples and seasonal produce, and looks beautiful in a clear glass pitcher so guests feel like they're sipping something made for the occasion.

Ingredients

• Pomegranate juice (2 cups): Choose unsweetened 100% pomegranate juice for bright tannic notes; I like Pom or a local cold-pressed variety. It gives color and acidity that mimics the backbone of a traditional sangria.
• Cranberry juice blend (2 cups): Use 100% cranberry juice or cranberry juice cocktail depending on sweetness preference. A blend keeps the drink tart and seasonal.
• Orange (1 medium): Thinly sliced rounds with peel on. Use navel or blood orange if available for extra color. The peel oils add fragrance when gently muddled.
• Apple (1 medium): Thinly sliced, firm apple like Honeycrisp or Fuji to hold shape. Apple adds texture and pairs beautifully with cinnamon.
• Sparkling apple soda (2 cups): Use a natural sparkling apple beverage such as Martinelli's Sparkling or a good-quality apple soda; it brings effervescence and sweetness.
• Lemon juice (2 tablespoons): Freshly squeezed for brightness and to balance sweetness.
• Honey or maple syrup (2 tablespoons): Optional sweetener; maple gives deeper molasses notes while honey is floral. Adjust to taste.
• Cinnamon stick (2 sticks): Lightly cracked to release aroma without overpowering; adds warm holiday character.
• Whole cloves (4): Tucked into orange slices or a spice bag to provide subtle spice notes.
• Pomegranate arils (1/2 cup): For garnish and pops of texture; frozen arils work well if out of season.
• Fresh rosemary sprigs (2): Optional garnish that doubles as a stir stick and smells wonderful.

Instructions

Prepare the fruit:Thinly slice the orange and apple into rounds about 1/8 inch thick. Thin slices expose more surface area for infusion but still look elegant. If you prefer less bitterness, remove large seeds and trim any waxy spots from the orange peel with a paring knife.Build the base:In a large pitcher (about 2 quart or 64 fl oz capacity), pour 2 cups pomegranate juice and 2 cups cranberry juice. Add 2 tablespoons freshly squeezed lemon juice and 2 tablespoons honey or maple syrup if using. Stir until the sweetener dissolves — warm 1 tablespoon of juice first to help dissolve honey if needed.Add spices and fruit:Gently bruise the cinnamon sticks with the back of a spoon and add to the pitcher along with 4 whole cloves in a small muslin bag or tea infuser for easy removal. Float the orange and apple slices on top so they’re in contact with the liquid; they will slowly release juices and aroma. Add 1/2 cup pomegranate arils for color.Chill and infuse:Cover the pitcher and refrigerate for at least 30 minutes to let flavors marry. For a deeper spice note, infuse up to 4 hours. If you leave it overnight, expect the fruit to soften and the overall flavor to intensify.Finish before serving:Just before serving, remove the spice bag, taste for sweetness and acidity, and adjust with more honey or lemon if needed. Pour in 2 cups chilled sparkling apple soda to add effervescence; gently stir once to combine so you keep the bubbles.Serve:Serve over ice in stemless wine glasses or tumblers, garnish with rosemary sprigs and a few extra pomegranate arils. For a seasonal flourish, rim glasses with superfine sugar mixed with a tiny pinch of cinnamon.

Storage Tips

Store the prepared base (without sparkling soda or ice) in an airtight pitcher or jar in the refrigerator for up to 48 hours. Use glass containers if possible to avoid flavor transfer and to present the drink without changing its color. When storing, press a layer of plastic wrap directly onto the surface to reduce oxidation and keep fruit from discoloring. If you want to prepare earlier in the day, slice fruit just before adding to the base to maintain fresh texture. For long-term storage, freeze the base in sealed freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and add soda just before serving.

Ingredient Substitutions

If you don’t have pomegranate juice, substitute with unsweetened cherry juice or a 50/50 mix of red grape and cranberry juice to approximate color and acidity. Swap sparkling apple soda with ginger ale, club soda plus 1 tablespoon apple syrup, or sparkling water for a less sweet version. For a lower-sugar option, replace honey with 1 to 2 tablespoons simple syrup made with a sugar alternative, and consider using 100% cranberry juice diluted with water to reduce intensity. Use orange-lime fruit if you want brighter citrus notes; remove peels if you prefer no bitterness.

Serving Suggestions

Serve this sangria in a clear pitcher alongside matching glasses so guests can admire the color and choose garnishes. Pair with holiday bites such as roasted nut mixes, herbed goat cheese crostini, or a charcuterie board featuring aged cheddar and seasonal preserves. For brunch, serve with spiced pancakes or French toast. Garnish each glass with a rosemary sprig, a twist of orange peel, and a few pomegranate arils to echo flavors in the drink and create a refined presentation.

Cultural Background

Sangria traces its roots to Spain and Portugal where fruit and wine were combined for refreshing communal beverages. This alcohol-free adaptation keeps the communal spirit and fruit-forward profile of traditional sangria while replacing wine with fruit juices and sparkling soda. Historically, sangria was a practical way to flavor and stretch beverages; this modern version mirrors that inventiveness by using seasonal produce and accessible bottled juices for a contemporary, inclusive take.

Seasonal Adaptations

For winter, lean into pomegranate, cranberry, cinnamon, and rosemary. In warmer months switch to white grape juice, peach slices, and sparkling lemon soda for a brighter, sunnier profile. For holiday twists, add a splash of chilled apple cider or a teaspoon of molasses syrup to deepen the color and give a cozy winter taste. For New Year’s, top each glass with a non-alcoholic sparkling wine for an elegant celebration pour.

Meal Prep Tips

To streamline entertaining, prepare the juice base and spice bag up to the day before. Store in the refrigerator and slice fruit the morning of the event. Keep garnishes in separate containers: rosemary in a small jar of water to maintain freshness and pomegranate arils chilled in a bowl. Pour sparkling soda into a chilled bottle and open it just before guests arrive to preserve bubbles. For single-serve prep, keep a jar of pre-mixed base and top individual glasses with soda and ice as needed.

There is something quietly joyful about watching a simple pitcher turn into a centerpiece that sparks conversation and toasts. This drink invites creativity and sharing — so set out different garnishes, let guests customize, and enjoy the warm reactions when everyone can clink glasses together.