This Summer Sangria is bright, refreshing, and packed with fresh citrus and juicy berries. A bold red wine is combined with brandy (or your favorite liqueur), sliced fruit, and just enough sweetness to balance it all out. After a few hours in the fridge, everything melds together into a chilled, fruit-forward drink that’s perfect for warm weather gatherings. It’s easy to make ahead, easy to customize, and even easier to enjoy. For another summer cocktail you will love, make sure to try our Pineapple Bourbon Punch!
Why You’ll Love This Recipe
This sangria is all about balance. The citrus keeps it fresh, the berries add sweetness, and the wine gives it depth. It’s a great make-ahead option for parties, and the longer it sits, the better it tastes.
Tips for Success
- Let the sangria chill for at least a few hours so the flavors can develop.
- Use a wine you enjoy drinking, it makes a difference in the final flavor.
- Slice the fruit evenly so it infuses well.
- Add the soda water just before serving to keep it bubbly.
How to Serve
Serve chilled over ice in glasses filled with some of the soaked fruit. You can also:
- Top with extra soda water for a lighter drink
- Add sparkling wine instead of soda for a more elevated version
- Serve in a large dispenser for parties
Storage Tips
Store covered in the refrigerator for up to 2 days. The fruit will continue to soften and infuse the drink over time..
Summer Sangria
Ingredients
- 1 bottle (750 ml) red wine (we used burgundy)
- 1 cup brandy or rum
- 2 medium oranges, sliced
- 2 medium limes, sliced
- 2 medium lemons, sliced
- 1 medium Granny Smith apple, sliced
- 1 cup strawberries, sliced
- ¼ cup granulated sugar
- 12 ounces soda water
- Ice, for serving
Instructions
- Add sliced fruit to a large pitcher.
- Pour in the wine, brandy, and sugar. Stir to combine.
- Cover and refrigerate for 2-3 hours or overnight to allow flavors to meld.
- Just before serving, add soda water.
- Serve over ice and garnish with fruit.
This recipe was inspired by Summer Sangria on iambaker.net.
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