Summer Sangria

Strawberry Citrus Sangria

This was one of my favorite sangrias. Sooo yummy and light tasting ❤

3 bottles Strawberry Blush wine from Cedar Creek Winery
1 bottle Strawberry Lemonade juice (64 fl oz)
1 bottle Kiwi Strawberry juice (Juicy Juice, 64 fl oz)
2 cups Lemon Vodka (Deep Eddy)

Strawberries
1 large lemon

Let sit at least 4-5 hours before serving.

Makes around 2 1/2 gallons of sangria

 

Malbec Sangria

4 bottles of Malbec (Red Diamond 2017)
1 bottle of  Beguiling Black Cherry Moscato (Afternoon Delight)
1 bottle of Black Spiced Rum (Captain Morgan)
1 bottle of Cranberry Concorde Grape juice (Ocean Spray)

1 batch of strawberries
4 cinnamon sticks
*I wanted to add black cherries but they were out of season

Add all ingredients and let sit overnight preferably, but at least 4-5 hours before serving.
You’ll need a 2 1/2 gallon container for the sangria.

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*You’ll note the picture has Oranges and Limes in with the sangria. I added them, but after letting it sit overnight I preferred the flavor before they were added. It is a personal opinion/taste, so feel free to add them in or try your own fruit mixture.

Nick & Kristin’s Wedding Sangria (aka Raspberry Lemonade Sangria)

4 bottles of Reisling (Barefoot)
1 bottle (59 fl oz) of Raspberry Lemonade (Organics)
2 cups (Bacardi) Raspberry White Rum – actually slightly over 2 cups, I used what was left in my bottle
1 bottle Lemon/Lime Soda (Sprite)

1 Lemon
2 Limes
1 container of Raspberries
1 container of Blackberries
1 container of Strawberries

Add all ingredients except for the lemon/lime soda. Cut up the lemon and limes into wheels. Slice off the tops of the strawberries and cut in half. Leave the raspberries and blackberries whole or they’ll clog up your pour spout.
Let sit overnight preferably, but at least 4-5 hours before serving. Right before serving add the lemon/lime Soda, the whole bottle won’t fit, so just pour in as much as you can. Stir.
(if you need to stretch the sangria you can always add the rest of the lemon/lime soda as people drink down the sangria)

You’ll need a 2 1/2 gallon container for the sangria.

 

Grapefruit Citrus Sangria

4 bottles of Moscato (Barefoot or Flip Flop)
1 bottle of White Zinfandel (Beringer)
1 bottle of Sangria Blanco (Yellow Tail)
1 bottle (59 fl oz) of Ruby Red Grapefruit Juice (Florida’s Natural)
1 small bottle (12 fl oz) (Rose’s) Sweetened Lime Juice
1 cup Vodka
1/2 cup Tequila
Lemon/Lime soda

1 Grapefruit
1 Orange
1 Lime

Add all ingredients except for the lemon/lime soda. Let sit overnight preferably, but at least 4-5 hours before serving. When serving fill the glass half with lemon/lime soda and half with sangria.

You’ll need a 2 1/2 gallon container for the sangria.
*This recipe will serve a large group as you’re really making 5 gallons worth of sangria when you do the 50/50 mixture of sangria to soda.

 

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