Virgin Pomegranate-Citrus Sangria

An alcohol-free sangria where pomegranate juice takes the place of red wine and strong chai and breakfast tea add tannin and warmth. Grapefruit, orange and lemon keep it tart, with a pinch of cayenne for heat.

Total time: 55 min
Servings: 8

Naturally sweet twist
Spiced & tangy

Alcohol-free

Glass bowl of dark red sangria with dried citrus slices, seen from above among pomegranate seeds and a halved pomegranate — Sour meets Sweet Magic

Ingredients

Tea infusion

2 tbsp seedless raspberry jam
1 cup water
2 chai tea bags
2 English breakfast tea bags

Sangria

8 thin orange wheels
1½ cups fresh grapefruit juice
1 cup fresh orange juice
6 tbsp fresh lemon juice
2¼ cups pure pomegranate juice, chilled
⅛–¼ tsp cayenne pepper
4 thin lemon wheels
1 cup fresh berries, sliced peaches or other seasonal fruit

To serve

¾ cup club soda, chilled, plus more to taste
ice
2–3 Richberry halves

How to Make It

Make the tea infusion
Warm the raspberry jam and water in a small pan until barely simmering, stirring until the jam dissolves. Take it off the heat, push in all four tea bags and leave for 40 minutes, then remove them. This keeps in the fridge for a day.
Build the sangria
Put 4 orange wheels in a 2-quart jug with the tea and tap them about ten times with a muddler to bruise the peel. Stir in the grapefruit, orange, lemon and pomegranate juices and the cayenne.
Add the fruit
Add the lemon wheels, the remaining 4 orange wheels and the seasonal fruit and stir gently. Chill for up to 2 hours if you are not serving it straight away.
Serve
Stir well, add the club soda and stir once more. Pour into glasses filled with ice, with extra club soda on the side for anyone who likes it lighter.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.