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+ servings

Fruit-Filled Virgin Sangria

Servings 8
Author abountifulkitchen


  • 1 frozen can of Welch's or other brand White Grape and Peach concentrate (not mixed up), thawed a bit*
  • one 2 liter bottle Ginger Ale or Sprite sugarless is fine as well
  • ice about 2-3 cups
  • a cup of water if desired
  • Approximate fruit for one pitcher
  • 2 limes washed, sliced
  • 1 orange washed, peel on, sliced
  • 1-2 cups strawberries washed, a few sliced, a few left whole
  • handful of cherries
  • 1 peach peeled and sliced
  • mint leaves


  1. Using a large glass pitcher, pour in half of the can of concentrate. Add half of a 2 liter bottle of Ginger Ale or Sprite. Add ice, about 2-3 cups. Mix a bit. Add chopped fruits and mint and stir lightly with large wood spoon. If needed add a bit of water. You may leave the spoon in the pitcher if you wish to help scoop out the fruit while serving.
  2. When the liquid is empty from the pitcher, simply add the remaining juice concentrate, ginger ale and more ice to the remaining fruit in pitcher. Stir and enjoy. You may also add more fruit if needed.

Recipe Notes

-I used a white grape and peach blend but you can use any type of juice. I suggest white grape, pineapple, apple, grape, cranberry, peach, mango. The possibilities are endless.-Most instructions for Sangria will advise to let the mixture to sit in the fridge for at least two hours before serving. Since I was using a carbonated liquid (and I was short on time), I made it right before serving. Either way works fine.-If you would like the fruit to sit at the bottom of the pitcher, place the fruit in first, then the ice and the juice and carbonated beverage last. The weight of the ice will help the fruit to sit at the bottom instead of float on the top.-You may use any combo of fresh fruit in season. I liked the look of the orange and green and red together with a splash of dark green.-This recipe would also work well in a punch bowl.