I call this concoction "agua-sangria. I'll share with you some thoughts on pairing water-based sangrias with food. Then, enjoy your gourmet comestibles and sip happily and wine-free.
For foods that would be paired with a dry white wine, simply add sliced lime and/or lemon to your libation. Foods requiring a sweeter wine would pair sliced pear, peach, and blueberries, in a water instead of wine base, for example.
Festive occasions are even more so with a water-base that is effervescent such as club soda, Perrier, or Pellegrino sparkling waters. Pellegrino also bottles a "still" water. Go to this link on food ideas from Pellegrino at:
You may make your agua-sangria into a "white" beverage by using fruits with little color, such as apple or pear slices, green grapes, white mulberries, peaches, gooseberries, etc.
For a darker agua-sangria use purple grapes, black berries, or blueberries, adding other sliced fruits for flavor variation. It helps to use frozen grapes or berries to add color because freezing opens the skins and releases the juices. Add grapes and berries unfrozen for the refreshing optics of colored fruit suspended in crystal clear, sparkling water.
If you wish to add a little more sweetness than fruit alone would impart, a light splash of simple syrup (one part sugar to one part water, boiled to dissolve sugar) will do, as would two or three drops of liquid stevia concentrate or sweetener of choice. The point is not to make the drink too sweet as this will detract from the flavor and savor of the food your eating.
Experiment with different fruit mixtures. You can also experiment with fresh herbs alone or in combination with sliced citrus and/or fruit. Leave fresh herbs as whole leaves or lightly crushed leaves for visual appeal. Cucumbers and melons are good flavor options.