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I am not a huge fan of a classic Sangria as it’s often just too sweet, this is a great winter alternative. Served ice cold, but warm with spice, lightly fruity with a good hint of citrus and not too sweet. Its makes a great change to mulled wine for when you have friends over during the holidays, as you can mix up a few jugs in the morning and your good to go when they arrive. Be warned it’s very Moorish!

  • Serves:2-6
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1 bottle of red wine (vegan)
2 cinnamon sticks
6 cloves
The seeds from half a pomegranate
1 I lemon sliced thinly
1 lime thinly sliced
Handful of cranberries (optional)
¼ cup brandy
¼ cup Pimms winter or maple syrup/agave nectar/date syrup/caster sugar.

To finish
2 330ml tins of ginger beer or lemonade/Fanta but I like the ginger hit
Cinnamon Sticks to use as stirrers (optional)
Dried orange slices to garnish or a slice of clementine.


Add all the ingredients for the sangria to a jug and stir to combine.

Place in the fridge for at least an hour, the longer you leave it the better it will taste as the flavours will infuse. You can drink immediately if you can’t wait, but it won’t taste as good.

When you’re ready to serve fill glasses with ice a cinnamon stick and slice of orange or clementine. Fill half way with the sangria and add about ½ a cup of ginger.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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