A nostalgic, island-kissed, spirit-free sangria bursting with hibiscus, warm spice, and coconut sparkle.

The Story

The first time I tasted sangria, I was sitting shoulder-to-shoulder in a tiny tapas spot in D.C.—the kind of place where the plates clatter, the air hums, and the whole room feels alive. Someone ordered a pitcher, and when that cold, ruby-red glass hit my hand, I took one sip and fell in love.

Looking back, the sangria probably wasn’t remarkable but it made me feel something.

It tasted like childhood sweetness, like Hawaiian Punch poured into a paper cup on a summer day bright, bold, and uncomplicated. Nostalgia in liquid form. And sometimes? That’s all a drink needs to be.

Years later, my world tilted again when I tasted a truly intentional agua de jamaica—hibiscus steeped with care, warmth, and memory. It was layered, grounded, ancestral. It tasted like my identity unfolding on my tongue.

This recipe is where those memories meet. A spirit-free sangria built with depth, love, and the playful joy of that first sip. Make it for yourself, make it for the people you love, and maybe it will unlock a memory of your own.

Why You’ll Love This Zero-Proof Sangria

Nostalgic + Elevated: The joy of classic sangria with deeper cultural flavor.
Zero-Proof Friendly: Perfect for everyone at the table—no alcohol needed.
Make-Ahead Magic: Gets better the longer it chills.
Rich Flavor, No Fuss: A short ingredient list with big payoff.

Ingredients You Need

Here’s everything you’ll need to make this recipe. Screenshot it for your next grocery run!

Base

1 bottle Non-Alcoholic Red Wine (recommendation: Surley)
1 cup concentrated hibiscus tea, chilled (4 teaspoons of tea)
1/4 cup white granulated sugar

Spice

4 slices fresh ginger (1/2 inch)
1 cinnamon stick
3 cloves
2 star anise

Fruit

1 sliced red apple
1/4 cup fresh lime juice

Finish

2 cups soda of choice

How to Make Red Wine Me Oh My Sangria

1. Brew the hibiscus.

Make it concentrated —Add 2-3x the recommended amount of tea. Brew for 3 minutes. Strain. On low heat add hibiscus tea and baking spics. Allow to steep for ten minutes. Strain. Chill completely.

2. Build your base.

In a large pitcher, combine the NA red wine and chilled hibiscus tea.

3. Add your fruit.

Apples + lime juice = juicy magic.

4. Chill.

Refrigerate for 2–4 hours (overnight = maximum depth + color).

5. Finish with bubbles.

Just before serving, top with soda of your choice for carbonation, dilution and additional complexity.

6. Serve.

Pour over ice, garnish, sip, and enjoy.

Chef’s Kiss Tips

✨ Use concentrated hibiscus for body and tang. This is usually 2-3x the recommended amount of tea.
✨ Don’t rush the chill time—the spices bloom slowly.
✨ Taste before modifying; for example, depending on the soda you use, you might not need additional sweetener.
✨ Keep extra soda nearby for topping throughout the night.

Variations & Substitutions

Change the bubbles: Try ginger beer, coconut soda, or mango soda.
Warm it up: Heat spices gently into your hibiscus tea for a mulled-sangria moment in winter.
Make it tropical: Add pineapple juice + fresh mint.

Storage

Store in the fridge for up to 2 days.
Add the coconut soda only when serving to maintain fizz

Red Wine, Me Oh My (Zero-Proof Sangria)