Sangria for summer time

* Each pitcher serves 6 to 8

1. Cucumber-Melon

In large pitcher, mix 1 (750-ml) bottle dry white wine; 1/2 cup each gin and packed mint leaves; 1/2 English cucumber, sliced; 1/2 honeydew melon, cubed; and 3 tablespoons superfine sugar. Chill at least 1 hour or up to 1 day; to serve, top with 1 cup seltzer.

2. Restaurant-Style Red

On tray, freeze 2 cups grapes and 12 ounces blackberries and raspberries. In large pitcher, mix 1 (750-ml) bottle dry red wine, 1 cup orange juice, 1/2 cup tequila, 1/4 cup orange-flavored liqueur, 3 tablespoons superfine sugar and 1 orange, sliced. Chill 1 hour or up to 1 day; to serve, add fruit.

3. Tropical Faux-Gria

In large pitcher, mix 4 cups pineapple juice; 2 cups each orange juice, cream soda, and pineapple chunks; 1 medium orange, sliced; and 1/2 green apple, thinly sliced. Chill at least 1 hour or up to 1 day.

4. Rosé–White Peach

In large pitcher, mix 1 (750-ml) bottle dry rosé wine, 1/2 cup elderflower liqueur (such as St. Germain), 1/4 cup brandy, 1 cup raspberries, and 2 medium white peaches, sliced. Chill at least 1 hour or up to 1 day.

No superfine sugar on hand?

Make simple syrup: Simmer 1 cup each water and granulated sugar until dissolved; cool completely. Replace every 1 tablespoon superfine sugar with 2 tablespoons syrup. It’s great for homemade iced tea, coffee, even lemonade.

Margarita Sangria

Two favorite summertime drinks combined into one.



  • 1 750 ml bottle dry white wine (like a sauvignon blanc or chardonnay)
  • 1 1/2 cup (375 ml) tequila
  • 1 cup (250 ml) triple sec
  • 1 cup (250 ml) freshly squeezed orange juice
  • 1/2 cup (125 ml) freshly squeezed lime juice
  • 1 orange, sliced
  • 2 limes, sliced
  • A few stems of cilantro (see Note)
  • Coarse salt, for glass rims
  • Crushed ice, for serving.


  1. In a large pitcher combine the white wine, tequila, triple sec, orange juice and lime juice. Add the orange slices and lime slices, and the cilantro.
  2. Chill for at least 2 hours. Serve over ice. Salt the rims of the glasses, if desired.


Summer Fruit Sangria


  • 6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
  • 1/4 cup thinly sliced peeled fresh ginger
  • 1 to 1 1/2 cups fresh basil or mint leaves
  • 1/2 cup orange liqueur, such as Cointreau
  • 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
  • 3 tablespoons fresh lemon juice (from 1 lemon)


  1. In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.

Sangria Granita Snow Cones (makes 6 small snow cones)
1/2 cup fresh squeezed orange juice
1/2 cup pomegranate juice
3/4 cup water
1/2 cup sugar
10 blackberries (more for garnishing)
2 cinnamon sticks (more for garnishing)
2 cups Apothic Dark Wine


In a large pot, combine the sugar and water and heat on low until melted.
Add in the pomegranate juice, orange juice blackberries and cinnamon sticks. Bring to a slight boil, then simmer on low for 15 mins. Let all of the ingredients infuse together until the blackberries lose their color.
Remove the blackberries, pour in the wine and simmer for another 5 minutes.
Remove the cinnamon sticks.
Pour into a deep container, such as a metal loaf pan.
Freeze overnight.
Use a fork to shave the sangria.
Serve in a snow cone cup (I bought mine here) with a blackberry and cinnamon stick and enjoy!
Strawberry Watermelon Sangria

Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Serves: 4 glasses
  • 1 bottle rosé (I used Mezzacorona)
  • 10 strawberries, cut in fourths
  • 2 cups chopped watermelon
  • 1½ tbsp orange liqueur
  • 2 tbsp simple syrup
  • 1 handful of fresh mint
  1. Pour rosé, liqueur, and syrup into a pitcher. Stir with a large spoon.
  2. Add in fruit and mint. Stir to combine.

Sangrìa Verde {with Vinho Verde, Cucumber, Melon, Mint, Basil + Lime}

I like this sangrìa best on the day it’s made, as the fruit and vegetables will discolor after a day or two in the fridge and the drink will taste less bright and well-defined. Serve glasses with small spoons for scooping up the booze-soaked goodies. Feel free to up the rum for more boozy oomph, or leave it out altogether for lightweights.

Makes 4-6 servings

1/4 cup organic blonde cane sugar
1/4 cup boiling water
3/4 cup cubed green melon
1/2 cup thinly sliced cucumber
1/2 cup halved green table grapes
1 lime, thinly sliced
juice of 1 lime
2 sprigs mint, plus some pretty leaves for garnish
2 sprigs basil, plus some pretty leaves for garnish
1 (750mL) bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled
1/2 cup white rum
sparkling water

In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.

In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.

To serve, fill tall glasses with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of fizzy water and some pretty mint and basil leaves to garnish, and serve.

Rosé Sangria Popsicles

Yield: 12 popsicles

½ of a (750-mL) bottle rosé wine

¼ cup simple syrup (See NOTE)

2 tablespoons St. Germain liqueur (or other liqueur of choice)

1 lemon

1 lime

1 cup chopped fruit of choice (I used strawberries, green apples, and blueberries)

Combine the wine, simple syrup, and liqueur in a large measuring cup or pitcher.

Cut the lemon in half and squeeze one half into the measuring cup/pitcher. Cut the remaining half into thin slices. Also thinly slice the lime.

Add the lemon and lime slices, along with the other assorted fruit to your popsicle molds, dividing things up as evenly as possible.

Pour the wine mixture over the fruit and then place in the freezer for an hour to an hour and a half. Insert popsicle sticks into the molds and then return them to the freezer for another 8 hours (or more).

Allow the popsicle mold to sit at room temperature for a couple minutes before unmolding the popsicles. Enjoy immediately. These are a tad slushier than standard popsicles because of the high alcohol content, so they may melt quickly!


To make simple syrup, combine equal parts water and sugar (I usually do 1 cup of each) in a small pot and bring to a boil. Simmer the mixture, stirring occasionally, until the sugar is completely dissolved in the water. Remove from heat and allow to cool completely before using. Store any unused syrup in a sealed container in the fridge.

For this recipe, I used ¼ cup but the amount of syrup you add depends completely on your taste as well as the dryness of the wine you choose. Taste your mixture prior to freezing and adjust the amount as needed!

Mimosa Sangria

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins
Serves: 6
  • 1cup fresh blueberries
  • 1½cups orange juice
  • 1cup peach schnapps
  • 1 bottle champagne
  1. Place the blueberries, orange juice and schnapps in a large pitcher and allow to chill overnight (or at least 4 hours).
  2. While stirring, pour the entire bottle of champagne in the pitcher. The bubbles will flatten over time. Fill your glasses with ice and pour sangria on top allowing the blueberries to fall in glasses. Cheers!
Sparkling Citrus Sangria
Prep time
10 mins
Total time
10 mins
Refreshing and crisp adult beverage made with pineapple juice and ginger ale, perfect for a warm summer afternoon!
Author: Kristin @
Recipe type: Beverage
Serves: 8
  • 1 lemon
  • 1 lime
  • 1 orange
  • 1 (20 ounce) can pineapple chunks in juice
  • 1 (750 milliliter) bottle moscato wine
  • ½ cup gin
  • 4 cups ginger ale (you can use diet or regular)
  1. Slice the fruit into thin rounds. Cut some or all in half if you wish.
  2. Place the fruit in a large pitcher. Pour the pineapple chunks and juice in the pitcher.
  3. Add the wine and gin and stir.
  4. Place the pitcher in the refrigerator for an hour or until ready to serve. Make sure the ginger ale is also in the refrigerator so it is cold when you add it.
  5. Right berfore serving, add chilled ginger ale.
  6. Serve with pretty-colored garnishes for a fresh, summery look!



Gummy Bear Sangria


1 1/2 c gummy bears

about 1 1/2 c vodka

1 bottle white wine

1 c apple juice

1/2 c to 1 c fizzy water

2 large apples, sliced

1 lime, sliced, plus more for garnish


place your gummy bears in a jar or container, reserving a few to stick on top of some wooden skewers for serving. pour enough vodka in to cover your bears, cover the container, and let them soak at room temperature for eight hours, or overnight.

(…you’ll then have gummy bear infused vodka and vodka infused gummy bears and you might wonder if that’s inception or osmosis or both or neither (?))

strain the gummy bears, reserving the vodka for another use. you may even want to add some of that vodka to your sangria to make it extra extra boozy.

in a large pitcher, punch bowl, or hipster jar (sorry, i didn’t have anything else…), combine your drunky bears, wine, apple juice, 1/2 cup fizzy water, apples, and limes, and stir. taste and add more fizzy water, if desired. chill and/or add ice for serving. serve with lime slices and wooden skewers topped with gummy bears. cheers!!!!

Summertime Rosé Tequila Sangria.

Prep Time 10 minutes
Total Time 10 minutes


  • 1 bottle Rosé
  • 1 cup silver tequila
  • 1 cup fresh lime juice
  • 1/3-2/3 cup agave nectar depending on your taste
  • 2 cups fresh strawberries hulled + halved
  • 1 cup sliced peaches
  • 1 cup fresh blueberries
  • 1 cup fresh pitted cherries and or watermelon
  • 2-3 limes sliced
  • original flavored kombucha or sparkling water for topping
  • basil for garnish


  1. In a large pitcher, combine all the ingredients except the sparkling water (or kombucha) and basil. Stir, gently to combine and then place in the fridge until chilled.
  2. To serve, give the sangria a good stir, then fill each glass with ice and pour the sangria over the ice. Top with sparkling water or kombucha. Garnish with basil and edible flowers. Drink up!



Red, White and Blueberry Sangria Recipe

Preparation 5 mins 2017-05-05T00:05:00+00:00 Cook Time 2017-05-05T00:00:00+00:00 Serves 10     adjust servings

Enjoy a summer drink with your girlfriends – this Red, White and Blueberry Sangria Recipe will be a hit at your garden party!


  • 1 bottle dry White wine (I used an inexpensive Chennin Blanc)
  • 1 C white grape juice
  • 2 C blueberries
  • 1 lb strawberries, hulled and sliced
  • 1 bottle champagne/sparkling wine or Prosecco
  • 2 apples, thinly sliced


  1. Stir together the white wine, white grape juice, blueberries and strawberries in a large pitcher. Cover and refrigerate for up to 4 hours. The longer it sits, the redder it will be.
  2. When you’re ready to serve, add the chilled champagne and apple slices then pour over ice.

by Karyn Granrud

Green Tea Sangria

Prep time
10 mins
Cook time
3 hours
Total time
3 hours 10 mins
This Green Tea Sangria is sweetened with honey and flavored with lemon and mint. It makes the perfect spring or summer cocktail!
Author: Brewing Happiness
Recipe type: Dranks
Serves: 4-5
  • 1 bottle white wine (I used Sauvignon Blanc)
  • 4 cups water
  • 6 bags green tea
  • ⅓ cup honey
  • 3 lemons, sliced
  • 20-25 mint leaves
  1. In a large pot or kettle bring 4 cups of water to a boil.
  2. After boiling take off heat, and add in 6 green tea bags. Let steep for 5 minutes.
  3. Remove tea bags, and stir in ⅓ cup of honey. (Let cool for 30 min-1 hour before mixing sangria.)
  4. When the tea is slightly cooled add it to your pitcher along with 1 bottle of white wine, lemon slices, and fresh mint leaves. Refrigerate for 2-4 hours before serving!
  5. DRINK UP.