Red, White, and Blue Summer Sangrias
There’s just something I find hard to resist about sangria – wine and fresh fruit are just my jam. It is the double-threat–a drink and boozy fruit salad all in one.
Try one (or all) of these sangrias – they pair well with BBQ’s, fireworks, and America:
Red Sangria
1 Orange
1 Green Apple
1 Red Apple
1 750 mL bottle of Coconut Rum
2 750 mL bottles of dry Red Wine (Cabernet Franc, Zinfindel, Red Table Wine)
Club Soda
Cut up the fruit and toss in a pitcher. Pour the coconut rum and red wine on top and stir. Cover and let it set in the refrigerator (preferably overnight). Pour over ice and top with a splash of club soda for a little sparkle.
Add more wine if you run out. This should keep for at least three days.

If you’re looking for something sweet and elegant, this may be the sangria for you
(Photo source: thekitchn.com)
White Sangria
2 Peaches
1 Pint of Raspberries
1 750 mL bottle of Moscato
3/4 Cup Peach Brandy
Club Soda
Slice the Peaches, muddle the Raspberries and combine with the Peach Brandy in a pitcher. Let it set for 15 minutes and then add the Moscato. Stir and refrigerate for a few hours. Pour over ice and top with club soda.
Blueberry Sangria
2-750 mL Bottles Dry White Wine (Sauvignon Blanc or a Dry White Table Wine)
1 Cup Triple Sec
1/2 Cup Berry-Flavored Vodka
1/2 Cup Freshly Squeezed Lemon Juice
1/2 Cup Simple Syrup (you can buy it or make your own)
1 cup Blueberries
1 1/2 Cups Hulled and Sliced Strawberries
1 Cup Raspberries
1 1/2 Cups Pineapple Chunks (To make star-shaped pineapple pieces, cut long & wide pieces of pineapple off the side of the fresh fruit. Use a star cutter to cut shapes.)
Combine everything into a pitcher, cover, and refrigerate for at least three hours. Pour over ice.
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