Go Back
+ servings
fall sangria in a glass pitcher

Fall Sangria

This Fall Sangria Recipe highlights seasonal Fall fruits and best when savored at a festive holiday soiree or for brunch! You’ll love this fruit-forward beverage and how simple it is to make.
Course Drinks
Cuisine American
Prep Time 3 hours 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings 8 glasses


  • 2 large apples, chopped (I like Honey Crisp and Granny Smith but feel free to use your favorites)
  • 1-2 pears, chopped
  • 1 orange, sliced
  • 2 lemons, 1 sliced and 1 juiced
  • 1 cup 100% grape juice
  • 1 cup 100% pomegranate juice
  • 1 cup 100% apple juice
  • 6 oz. water + Sprouts Elderberry Fizzy C
  • 2 cups Sparkling water

Garnish ideas: more fruit, cinnamon sticks, pomegranate arils, fresh cranberries, lemon or lime wedges.


    • Prepare your fruit: wash and chop all of the fruit into bite sized pieces. I like to slice the lemon and orange, but you can chop them any way you prefer.
    • Add the fruit to a large glass pitcher.
    • Pour in the grape juice, pomegranate juice, apple juice, lemon juice and elderberry. Stir.
    • Refrigerate for 3 hours or overnight.
    • To serve, pour sangria and fruit 2/3 full in a glass. Top with sparkling water, mineral water, or a lemon-lime soda.
    • Feel free to garnish with more sliced fruit or a cinnamon stick.


    Use a blend of different juice: switch it up and use cranberry juice or orange juice in place of grape or pomegranate juice.
    Add more fruit or use different fruits: add in more apples, pomegranate arils or plums!
    If you want to upgrade your favorite wine feel free to add in white or red wine when adding in the juices.