Sparkling Spiced Citrus Sangria Mocktail

Ingredients

• 1/3 cup water
• 1/3 cup granulated sugar
• 3/4 cup fresh or frozen cranberries
• 1 teaspoon whole black peppercorns, lightly cracked
• 1/4 cup thinly sliced kumquats, seeds removed
• 1/2 cup thinly sliced satsuma or mandarin orange
• 1/2 cup chilled white grape juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon orange blossom water, optional
• 1 bottle dry non-alcoholic sparkling white wine, chilled
• 4 cups ice

Directions

1. Combine the water, sugar, cranberries, and cracked peppercorns in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the cranberries begin to burst. Remove the pan from the heat, cover, and let the syrup steep for 20 minutes.
2. Strain the syrup through a fine-mesh sieve into a jar, pressing gently on the cranberries. Let it cool, then chill until cold.
3. Add the kumquats, satsuma, white grape juice, lemon juice, apple cider vinegar, ginger, orange blossom water, and chilled cranberry pepper syrup to a large pitcher. Stir well, cover, and refrigerate for at least 2 hours or up to overnight.
4. When you are ready to serve, add the ice to glasses. Slowly pour the chilled non-alcoholic sparkling wine into the pitcher and stir gently just to combine. Pour into the prepared glasses, making sure each serving gets a few slices of citrus.