When you’re looking for a refreshing sipper in summer, it doesn’t have to have alcohol – we’re seriously into craft mocktails in our house, and making them with fresh summer fruit – and with peaches, plums, and cherries, this Stone Fruit Sangria Mocktail is one of our favorites.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Stonefruit Sangria Mocktails

This combination of layered fruits, citrus, spice, and bubbles creates a balanced, complex, and refreshing drink that feels festive and sophisticated—without needing alcohol.

Sangria Mocktail Ingredients

• 8 ounces Seedlip Spice 94: This non-alcoholic spirit adds warm, aromatic spice notes (allspice, cardamom, oak) that mimic the complexity of traditional sangria without the alcohol. It provides depth and balance, making the drink feel grown-up and layered.
• 16 ounces white grape juice (or apple juice for a more autumnal vibe): White grape juice adds natural sweetness, body, and a subtle floral-fruity flavor that forms the backbone of the sangria. Apple juice, if used, adds a cozier, autumnal note with a hint of tartness and richness.
• 8 ounces fresh orange juice: Orange juice delivers bright citrusy sweetness and acidity, helping to balance the sweetness of the grape juice and enhancing the overall refreshing quality of the mocktail.
• 16 ounces sparkling water or club soda (added just before serving): Provides effervescence and lightness, making the drink refreshing and lively. It dilutes and lifts the richer fruit juices, creating balance and a more sessionable beverage.
• 1 ripe peach, thinly sliced: Fresh peach offers a delicate, honeyed sweetness and floral aroma, infusing the drink with the essence of summer stone fruit. It also adds visual appeal with soft, golden tones.
• 1 ripe plum, thinly sliced: Plums contribute a deeper, slightly tart sweetness and rich color. The contrast between peach and plum gives the sangria complexity and a mix of fruity notes.
• ½ cup cherries, halved and pitted: Cherries add juicy bursts of sweetness and beautiful red color that tints the liquid slightly. Their natural tang also balances the sweeter elements.
• ½ orange, sliced into thin wheels: Whole orange slices contribute essential oils from the peel, adding subtle bitterness and aromatic depth. They also reinforce the citrus notes from the juice.
• Small handful of mint leaves: Mint gives a fresh, cooling aroma and flavor that lifts the drink and complements the fruity and citrus elements. It adds a hint of green brightness.
• Ice, for serving: Ice chills the sangria, ensuring it’s crisp and refreshing. It also slowly dilutes the mix slightly as it melts, softening sweetness over time. Use frozen grapes to prevent diluting too much.

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Sangria Mocktail Method

Once you’ve gathered your ingredients, we will use this method:

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