December 10, 2025

Tart Cherry Sangria

Name: Tart Cherry Sangria (Non-Alcoholic)
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1
Ingredients: 2 oz hibiscus tea, chilled; 1 oz tart cherry juice; 1 oz grapefruit juice; 1 oz Three Spirit Livener (optional); ¼ oz lime juice; ¼ oz agave nectar; 7 dashes ATB Spiced Cherry Bitters; 7 dashes ATB Orange Cardamom Bitters; 7 dashes ATB Old Fashioned Aromatic Bitters; 1 oz sparkling water

Agave nectar · Grapefruit · Hibiscus tea · Lime · low calorie · New Orleans Spiced Cherry Bitters · Old Fashioned Aromatic Bitters · Orange Cardamom Bitters · Three Spirit

This non-alcoholic sangria recipe leans into tart cherry juice, hibiscus, and a generous amount of alcohol-free cocktail bitters to recreate the depth, structure, and tannic bite of red wine—without the alcohol or next-day hangover. Hibiscus tea provides color and backbone, while tart cherry and grapefruit supply the juiciness of a delicious sangria. A trio of All The Bitter 0% ABV bitters brings the complexity and lingering finish you’d expect from this drink.

Optionally, we love to add a shot of Three Spirit Livener—a caffeinated, non-alcoholic spirit with spicy red-fruit character—for an extra kick of wine-like intensity. The result is refreshing and bright, yet with enough grip to sip slowly, more like wine than juice, making it a sangria mocktail that drinks like the real thing.

Tart Cherry Sangria (Non-Alcoholic)

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

3 minutes

Calories

Tart cherry, hibiscus, and citrus come together in a sangria mocktail that drinks like the real thing.

Image of Tart Cherry Sangria (Non-Alcoholic)

Ingredients

2 oz hibiscus tea, chilled
1 oz tart cherry juice
1 oz grapefruit juice
1 oz Three Spirit Livener (optional)
¼ oz lime juice
¼ oz agave nectar
7 dashes ATB Spiced Cherry Bitters
7 dashes ATB Orange Cardamom Bitters
7 dashes ATB Old Fashioned Aromatic Bitters
1 oz sparkling water

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Directions

Brew and chill hibiscus tea in advance.
Combine all ingredients in a wine glass (or a pitcher for a larger batch), add ice, and stir briefly.
Garnish with an orange wedge, berries, or other fruit.

Recipe Note

WHY THIS RECIPE WORKS
Most non-alcoholic sangria recipes lean sweet, relying on fruit juice alone. This one instead uses hibiscus, tart cherry, citrus, and three different styles of bitters to mimic the structure of wine: acidity from grapefruit and lime, tannin and floral notes from hibiscus, and a dry, lingering finish from the bitters. That balance—fruit, acid, and bitterness—is what keeps this sangria mocktail from drinking like punch.

BATCHING SANGRIA FOR PARTIES
This recipe is ideal for batching, especially if you’re serving a crowd and want a non-alcoholic sangria pitcher ready to pour. Batching allows the flavors to meld and deepen over time, much like traditional sangria. To batch, simply scale all ingredients except the sparkling water, combine in a pitcher (without ice), and refrigerate for at least 2–4 hours before serving. When guests arrive, pour into wine glasses, add ice, and top each glass with a splash of sparkling water.

Here's an easy recipe that you can use to pre-batch 10 servings of this sangria mocktail:

20 oz hibiscus tea
10 oz grapefruit juice
10 oz lime juice
2.5 oz lime juice
2.5 oz agave nectar
2.5 oz All The Bitter Spiced Cherry
2.5 oz All The Bitter Orange Cardamom
2.5 oz All The Bitter Old Fashioned Aromatic

To serve, pour just over 5 ounces of the batched sangria in a wine glass filled with ice, top with a splash of sparkling water, and garnish. Pro tip: grab a bottle of Three Spirit Livener and let guests add it themselves for an extra kick of flavor and a touch of caffeine.

USING BITTERS IN NON-ALCOHOLIC SANGRIA
Wine has a complex flavor that juice or tea alone can’t match, and non-alcoholic sangria needs an equivalent source of depth. This recipe relies on a generous amount of bitters: ATB Spiced Cherry for tart fruit and spice, Orange Cardamom for brightness and lift, and Old Fashioned Aromatic for tannic structure and the baking-spice character of oak aging. Together, they deliver the layered complexity of wine—without any alcohol.

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