A vibrant mixed berry sangria everyone can enjoy, spiked or alcohol-free. Packed with strawberries, raspberries, and blueberries, this easy make-ahead recipe is a crowd-pleaser and simple to adapt.
MIXED BERRY SANGRIA (AND MOCKTAIL)
I no longer drink, but I love hosting. That means offering everyone at my table something special — not just a glass of water while others hold a pretty drink. This mixed berry sangria was created to make everyone feel included: it tastes just as intentional with or without alcohol.
The goal was a recipe that truly works whether you add wine or skip it. After testing and tweaking, this version hits the mark: flavorful, balanced, and satisfying on its own or spiked.
IT STARTS WITH THE ORANGE SYRUP
The orange syrup is the backbone of the drink. A bright, citrusy syrup pairs beautifully with most fruits and gives sangria that layered, thoughtful flavor beyond just fruit in a glass. For an alcoholic sangria, triple sec or Cointreau will enhance the orange notes — start with 1/4 cup and adjust to taste.
The syrup is simply water, sugar, fresh orange juice, and orange zest simmered until fragrant and slightly thickened. It adds sweetness, acidity, and depth—this is what makes the sangria sing.
If you choose to make a boozy version, add the orange liqueur to taste after the syrup is ready. But try the syrup on its own first — it’s delicious.
THE FRUIT SITUATION
This sangria is loaded with fresh berries: strawberries, raspberries, and blueberries. You can swap or add blackberries or any berries you prefer. I avoid blackberries here because of their large seeds, but if you plan to strain the sangria, use whatever you like.
Raspberries do shed small seeds, but I find them less noticeable than blackberry seeds. If seeds bother you, strain the sangria before serving — it’s an easy optional step.
If you grow berries at home, this recipe is a great way to showcase them. About 1 cup of each berry is all you need. Half of the berries are macerated in the carafe to release juices and deepen flavor; the remaining half are added fresh at serving for brightness and visual appeal.
MAKE IT AHEAD (IT’S A MUST)
This sangria benefits from time in the fridge. Chill it at least 12 hours (overnight is best) so the flavors meld and the drink becomes layered and intentional. It will keep up to 5 days refrigerated, making it an excellent make-ahead option for gatherings.
A NOTE ON STRAINING
Straining is optional. If you prefer a seed-free sangria, pour the chilled mixture through a fine mesh sieve before adding the reserved fresh fruit. If seeds don’t bother you, skip this step — the flavor remains the same.
HOW TO SERVE
Serve it many ways: with ice, without ice, topped with sparkling water, or as-is. Here are some helpful options:
If serving the whole carafe at once, cut it with sparkling water for a lively finish.
If guests may want bubbles or not, serve sparkling water on the side so each person can decide.
To let guests choose between nonalcoholic or spiked drinks from the same batch, make the sangria as written and offer neutral spirits on the side — vodka, rum, or gin — or provide triple sec or Cointreau for extra orange flavor.
You can also offer regular wine or champagne for individuals to add to their glasses if desired.
This berry sangria is versatile and a great way to accommodate different preferences in one batch. The nonalcoholic version is already a favorite at gatherings and is likely to make regular appearances.
MORE BERRY RECIPES
- Berry Cake
- Very Berry Muffins
- Strawberry Salsa
- Lemon Blueberry Cupcakes
- Blackberry Pound Cake
- Raspberry Curd
- Raspberry Tiramisu
- Blackberry Butter
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 wine
Instructions
ORANGE SYRUP
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Note: For a traditional sangria, use triple sec or Cointreau. Start with ¼ cup (60mL) and adjust, not exceeding ½ cup (120mL). If using liqueur, skip to the berry sangria section.
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Combine water, sugar, 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, aiming for about ¼ cup (60mL). Set aside to cool.
BERRY SANGRIA
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Place ½ cup each of the strawberries, raspberries, and blueberries into a large carafe or 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 most pieces to release juice while leaving some whole for texture.
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Add the orange syrup (or triple sec/Cointreau if using) and the bottle of nonalcoholic red wine to the macerated fruit. Stir to combine, then refrigerate at least 12 hours (overnight is ideal).
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When ready to serve, strain through a mesh sieve if you prefer no seeds. Add the reserved fresh fruit and serve, plain or topped with sparkling water. Sangria will keep in the refrigerator up to 5 days.
Notes
- Wine: For a regular wine version, choose a pinot noir.
- Berries: Use any berries you prefer. Blackberries were omitted here because of large seeds, but if you plan to strain the sangria, include whatever you like.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter these estimates.