Summer Sangria

Tropical Sake Sangria

This was another recipe inspired by trying to use up what’s in my cabinet. Ages ago I bought a case of Afternoon Delight Moscato on Groupon on a whim. They were way too sweet for my tastes (and I like sweet fruit wines), however they make great additives to sangria.

Amazing with sushi, this is a strong but surprisingly light sangria.

1 bottle of Pinot Grigio (Cedar Creek)
1 bottle of Mango Moscato (Afternoon Delight)
2 bottles of Sake (Gekkeikan, Traditional)
1 bottle (32 oz) of Pineapple Mango juice (Tropicana Essentials Probiotics)
1 bottle (32 oz) of Mango juice (Goodbelly)
1 bottle (32 oz) of Orange Mango juice (Santa Cruz Organic)
1 1/4 cup of Triple Sec

2 Oranges, sliced into rings
1 Pineapple, sliced into rings

This sangria will need to be stirred before serving as the juice separates.

Makes about 2.5 gallon of sangria

White Fruit Sangria

This is basically a remake of my White Sangria — trying to save some money and us those bottles that were collecting dust.

1 bottle Peach Wine (Stella Rose, Stella Peach)
1 bottle White Wine (Apothic White, Winemakers Blend)
1 bottle Pear Moscato (Frutteto)
2 cups Peach Mango juice (Welch’s)
1/2 cup Apricot Brandy

2 Peaches
1 Nectarine

I blended everything in advanced and let it sit overnight, but as an alternative you could hold back on the Pear Moscato and add it right before serving (since it bubbles).

Makes about 1 gallon of sangria

Raspberry Sangria

1 bottle Raspberry Moscato (Afternoon Delight Ravenous Raspberry)
3 bottles Red Wine (Apothic Red, Winemakers Blend)
1 1/2 cup Chambord
1 cup Raspberry Rum (Bacardi)
1 12 oz frozen Apple Raspberry juice from concentrate

Once empty fill container of frozen juice with water and add to mix

16 oz of strawberries, top cut off and cut in half
6 oz of Sunshine raspberries, left whole
36 oz of raspberries juiced

*if you don’t want to add fruit you can add the below items:
1 more cup of Chambord
1/2 cup more of Raspberry Rum

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes around 2 1/2 gallons of sangria


Strawberry Lemonade Sangria

1 bottle Strawberry Moscato (Afternoon Delight Sultry Strawberry)
2 bottles Riesling (Barefoot or Flip Flop)
1 bottle Pink Moscato (Barefoot)
2 cups White Rum
1/3 cup Grenadine
1 bottle Strawberry Lemonade

Blood Oranges

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes around 2 1/2 gallons of sangria


Sake Sangria

Before making this sangria I had never drank sake. My husband and I went to Binny’s and asked their staff what was a good affordable sangria. She asked what we were using it for, and when I told her the look of horror was hilarious. Apparently using sake for sangria is sacrilegious. So be warned 😉

Half Bottle (about 1 1/2 cup) Sake
1 1/2 cup Pomegranate Wine
3 cups Plum Wine
1/2 cup Grenadine
1 cup Orange juice
1 1/3 cup Pomegranate juice (POM Wonderful)
1/2 cup Pineapple juice

Jar of Maraschino Cherries

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes about 2 1/2 gallons of sangria

Watermelon Sangria

Sangria always tastes better when you let it sit so the fruit has time to infuse the liquer/juice with their flavor, however, since we’re juicing the watermelon and adding it in this is more of an “instant” sangria. Give it a couple of hours before serving.

4 bottles Sauvignon Blance
1 bottle Watermelon Moscato (Afternoon Delight)
4 tablespoons Simple Syrup
1/2 cup Peach Schnapps
1/4 cup Peach Brandy
1/4 cup Peach Margarita mix

1 mini watermelon, sliced and remove the seeds
2 necturines
1 lime

Juice remaining watermelon and add to sangria

Makes a little over 2 gallons of sangria


Margarita Sangria

2/3 cup Agave Nectar Syrup
1/2 cup Silver Tequila
1/4 cup pure Lime Juice
1 bottle white wine (I used Spatlese)

2 lemons, sliced into thin rounds
2 limes, sliced into thin rounds
1 naval orange, halved and sliced into thin rounds

lemon-lime soda

To serve: fill glass with 1/4 lemon-lime soda and 3/4 sangria mix

*Times recipe by 4 to make a little over 2 gallons