A stunning mixed berry sangria that everyone can enjoy, spiked or alcohol-free! Bursting with fresh strawberries, raspberries, and blueberries, this simple make-ahead recipe is a guaranteed crowd-pleaser and easily customizable.
This recipe is brought to you in partnership with Bushel and Berry®.
MIXED BERRY SANGRIA (AND MOCKTAIL)
I no longer drink, but I still love hosting. That means making drinks that everyone at the table can enjoy — not handing one person plain water while others sip something pretty and interesting. This mixed berry sangria was created with that in mind.
The goal was a recipe that works whether you add wine or skip it entirely. Not a watered-down mocktail, but a drink so satisfying the person skipping alcohol doesn’t feel left out. After testing and tweaking, this hit the mark.
IT STARTS WITH THE ORANGE SYRUP
The orange syrup is the backbone of this sangria. A bright, citrusy base pairs beautifully with berries and helps the drink taste layered and intentional. If you make an alcoholic version, triple sec or Cointreau are natural choices to add an orange note.
The syrup is simple: simmer water, sugar, fresh orange juice, and orange zest until fragrant and slightly thickened. This concentrates flavor and sweetness and is what makes the sangria taste like more than just fruit in a glass.
If you plan to spike the sangria, start with 1/4 cup of triple sec or Cointreau and adjust to taste. But try the syrup on its own first — it’s genuinely wonderful.
THE FRUIT SITUATION
This sangria is loaded with fresh berries: strawberries, raspberries, and blueberries. You can substitute or add blackberries or any berries you prefer.
I often skip blackberries because of their large seeds. If seeds bother you, consider straining the sangria before serving. Raspberries do shed seeds too, but I find them less noticeable than blackberry seeds.
I’ve grown Bushel and Berry® plants for years and love using homegrown fruit when possible. Varieties like thornless raspberries and dependable strawberries and blueberries work beautifully in this sangria.
Use about 1 cup of each berry (eyeballing is fine). Half of the berries get macerated in the bottom of the pitcher to release juice and deepen flavor. The remaining half are added fresh when serving for brightness and beautiful color.
MAKE IT AHEAD (IT’S A MUST)
This is a make-ahead drink. Chill it at least 12 hours (overnight is best) so the flavors meld and the sangria becomes layered instead of just “fruit in wine.” It will keep in the refrigerator up to 5 days, making it great to prepare once and serve all week.
A NOTE ON STRAINING
Straining is optional. If you prefer a seed-free drink, pour the chilled mixture through a fine mesh sieve and then add the reserved fresh fruit. If seeds don’t bother you, skip this step — the flavor is the same.
HOW TO SERVE
There are many serving options: with ice, without ice, topped with sparkling water, or served as-is. I prefer ice and a splash of sparkling water. Here are a few suggestions:
If serving the whole carafe at once, cut the sangria with sparkling water.
If guests might want bubbles or not, serve sparkling water on the side so each person can decide.
To let guests choose alcoholic or nonalcoholic options from the same batch, prepare the base as written and offer neutral spirits (vodka, rum, or gin) on the side for those who want to spike individual glasses.
You can also offer triple sec or Cointreau for extra orange flavor, or provide wine or champagne for guests to add to their own glasses.
This sangria is versatile and works well for groups with different preferences. The nonalcoholic version has already been a hit at gatherings and will likely make frequent appearances.
MORE BERRY RECIPES
- Berry Cake
- Very Berry Muffins
- Strawberry Salsa
- Lemon Blueberry Cupcakes
- Blackberry Pound Cake
- Raspberry Curd
- Raspberry Tiramisu
- Blackberry Butter
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Mixed Berry Sangria (And Mocktail) Recipe
Ingredients
ORANGE SYRUP
- 1 cup (240mL) water
- ½ cup (100g) granulated sugar
- 4 ounces (120mL) fresh orange juice 2 large naval oranges
- zest of one orange
BERRY SANGRIA
- 1 cup quartered fresh strawberries approximately 6 large strawberries; divided
- 1 cup fresh raspberries divided
- 1 cup fresh blueberries divided
- 1 bottle (750mL) nonalcoholic red wine1
Instructions
ORANGE SYRUP
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Note: To make a true sangria, use triple sec or Cointreau: start with ¼ cup (60mL) and adjust to taste, not exceeding ½ cup (120mL). If using liqueur, skip to the berry sangria section.
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Combine water, sugar, fresh orange juice, and orange zest in a small saucepan and stir to combine.
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Heat over medium-high until it comes to a boil, then reduce to a gentle simmer. Simmer 15–20 minutes until the mixture thickens into a syrup. You should end up with about ¼ cup (60mL) of syrup. Set aside to cool while you prepare the sangria.
BERRY SANGRIA
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Place ½ cup each of the strawberries, raspberries, and blueberries into a large pitcher. Reserve the remaining ½ cup of each fruit in the refrigerator.
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Roughly macerate the fruit with a potato masher or similar tool. Aim to split each piece so juice is released, but some whole pieces are fine.
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Add the orange syrup (or triple sec/Cointreau) and the bottle of nonalcoholic red wine to the macerated fruit. Stir to combine, then refrigerate at least 12 hours (overnight preferred).
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When ready to serve, strain the mixture through a mesh sieve if you prefer to remove seeds. Add the reserved fresh fruit and serve. If desired, cut glasses with seltzer or offer sparkling water on the side. Sangria keeps up to 5 days in the refrigerator.
Video
Notes
- Wine: If using regular wine, a pinot noir is a good choice.
- Berries: Any berries work here. I omitted blackberries because of their larger seeds; strain if you use them and want fewer seeds.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.