Tag Archives: Moscato

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

 

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

Strawberries
Blood Oranges
Kiwis

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

Makes around 2 1/2 gallons of sangria

 

White Sangria

One of my original creations you can’t go wrong with this simple but delicious sangria.

Small and Simple Version

1 bottle Resling
3/4 cup Pear Liquor
1/3 cup Peach Brandy
1/8 cup Sweet Vermouth
2 cups White Peach Grape Juice

1 Honeydew Melon (sliced)
1 Pear (sliced)

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

Makes about 1 gallon of sangria

Large and Strong Version

4 bottles Riesling
1 bottle Pear Liquor (Poire Liqueur, 375ml) 
1 cup Peach Brandy
1/2 cup Sweet Vermouth
8 cups White Peach Grape Juice
1/2 cup Vodka
1/3 cup Apple Liqueur

1 Honeydew Melon (sliced)
3 to 4 Pears (sliced)

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

Make a little over 2 gallons

 

Tropical Sangria

I will admit this is not one of my prettier sangrias (it comes out looking like a vegetable-based health drink), however the taste more than makes up for it. This sangria is perfect for sitting next to the pool with a little umbrella in your class.

Version 2 – created August 2017

1 bottle Sweet Pineapple Wine (Gallo Family)
2 bottles Moscato (Flip Flop)
1 bottle Pineapple Orange Guava juice (Langers, 64 oz)
6 cups Pineapple Orange juice (Dole)
1 cup Pineapple Orange juice (Dole)
1 cup Spiced Rum (Captain Morgan)
1 cup Black Spiced Rum (Captain Morgan)
2 cups Kinky
1 cup Blue Curacao

1 mini Pineapple (sliced into rounds or half-rounds)
1 large Orange (sliced into rounds or half-rounds)
1 Lime (sliced into rounds)

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

Makes about 2 1/2 gallons of sangria

Version 1 – created June 2016

2 bottles Moscato
1 bottle Reisling
1 bottle Kosher White Wine (Kedem Wine Cream White Kosher, 750ml)
1 bottle Spiced Rum (Sailor Jerry Spiced Navy Rum, 750 ml)
1 bottle Pineapple Juice (Dole 100% real pineapple 59oz)
4 Cups Orange Peach Mango Juice Blend (Dole)
1 cup Blue Curacao

1 Pineapple
2 Oranges
1 Lime

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

Makes about 2 1/2 gallons of sangria