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“This recipe came to mind when I had to prepare a non-alcoholic sangria for New Year's Eve (tonight). I tried to find a recipe here, but all of them seemed to be missing something to me. (Note: cooking time is chill time)”
4hrs 10mins
102 ounces

Ingredients Nutrition

  • 2 liters ginger ale, chilled
  • 96 ounces red grape juice, chilled
  • 8 key limes, divided
  • 3 lemons, sliced into rounds, divided
  • 2 oranges, sliced into half moon rounds, divided
  • 1 apple, cored and sliced into thin wedges
  • 1 pear, cored and sliced into thin wedges
  • 2 teaspoons lemon extract (pure)


  1. Place pear, apple, the wedges of one orange, and the wedges of one lemon in a large glass pitcher.
  2. Cut four of the limes in half. Place the lime halves in the bottom of the pitcher, squeezing slightly to release some of the juice.
  3. Slice the remaining limes into very thin slice wheels. Place them and the remaining oranges and lemons in a quart size bag. Place the bag in the refrigerator to chill.
  4. Pour the lemon extract over the fruit in the pitcher. Pour one of the bottles of the red grape juice over the fruit. Chill the pitcher several hours.
  5. To serve, place a few slices key lime, one slice of orange, and one slice of lemon (from the refrigerator bag) into a decorative sangria glass. Pour 2 tablespoons-1/4 cup of ginger ale over the fruit in the glass. Pour the sangria base from the pitcher to the top of each glass. Float a soaked apple wedge and pear wedge in each glass.
  6. The remaining bottle of red grape juice can be poured over the remaining fruit in the pitcher. Pour any juice that has squeezed out of the bagged fruit into the sangria mixture to replenish the base.

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