Made with plenty of summer berries and fruit, this light, crisp and refreshing Summer Sangria is perfect when it’s hot! Celebrate the flavors of the season in this easy-to-make sangria with a bubbly touch that makes every glass perfectly sippable!
I love sangria, and there’s nothing prettier than a frosty glass of sangria with a few berries bobbing around in it. This is the perfect warm-weather drink. It’s light, refreshing, flavorful, and you can make it ahead of time for effortless entertaining.
What is sangria?
Sangria is a wine-based cocktail. Originally from Spain, you can now find sangria in bars, restaurants, and wherever you enjoy a cocktail. There are two main types of sangria: red and white. Red sangria is made with red wine and white with white wine. There is alcohol in sangria, but the alcohol content will vary based on the actual recipe.
This is more or less a white sangria. I’ve added a bottle of pink Moscato wine for flavor and a light blush color, but there’s no red wine in this sangria recipe. You can really taste the peach in this pick, and while it’s terrific freshly made, make it overnight and let the flavors blend for a sangria that’ll surely impress.
Sangria is the perfect summertime cocktail. It is perfect for brunch, afternoon snacks, or just sipping on a glass with dinner or dessert. I love putting out a pitcher of sangria beside glasses and ice for my guests to help themselves. I’ll even often make a mocktail version for the kids with all the same fruits but using apple juice.
When you’re looking for the perfect summer cocktail, this Summer Sangria with bright, crisp notes and plenty of berries and fruit is a perfect pick!
Why I love this recipe
- It’s light, crisp, refreshing, and delightfully fruity!
- You can make it ahead of time, even the night before.
- It’s the perfect summer afternoon sipper!
Gather these ingredients
- Peaches – Peeled and chopped.
- Orange – Peeled and chopped; remove any seeds.
- Lime – Sliced.
- Pinot grigio – A 750 mL bottle.
- Pink Moscato wine – A 750 mL bottle.
- Mango nectar
- Ginger ale
- Peach brandy – You can find this at your local liquor store.
- Fresh mint – To garnish glasses.
How to make the best Summer Sangria
- Add the chopped fruit and berries to a large pitcher.
- Add the wine, nectar, ginger ale, and peach brandy to the pitcher and stir.
- Refrigerate for at least 30 minutes or overnight if for the best flavor.
- Add ice to cups, pour the sangria into the cup, and garnish with a tiny sprig of fresh mint.
Tips & substitutions
- Refrigerate the bottles of wine and ginger ale ahead of time so that it’s cold when you add them to the pitcher.
- Fresh fruit is best in this recipe because frozen fruit will break apart when thawed and make your sangria look muddled.
- You can use sliced strawberries instead of raspberries.
- Switch up the flavor with pear brandy instead of peach brandy.
- You can use guava or peach nectar in place of the mango nectar.
- Use sauvignon blanc or chardonnay instead of pinot grigio. Good-quality wines are the best pick for a delicious sangria.
Summer Sangria is my favorite brunch cocktail. I love serving it along with a fabulous brunch board or a simple breakfast with family. This sangria has complex enough flavors to pair well with more sophisticated dishes, too, like Salmon with Wilted Greens, flank steak, and Hawaiian Teriyaki Chicken.
Keep any leftover sangria in the fridge for a day or two. The fruit will start to break down because of the acidity in the wine, but it’ll still be fine to drink.
Check out these awesome drink recipes while you’re here
Get the Recipe:
- 2 peaches, peeled and chopped
- 1 orange, peeled and chopped
- 1 cup blackberries
- 1 cup raspberries or sliced strawberries
- 1 lime, sliced
- 1 bottle of pinot grigio, or 750ml of Sauvignon Blanc or Chardonnay
- 1 bottle Pink moscato wine, 750 ml
- 1 33.8 fl ounces mango or guava nectar or peach nectar
- 1 cup Ginger ale
- 1 cup Peach brandy
- Plenty of ice
- Fresh mint, garnish
- In a large pitcher, place the chopped fruits and berries. Next, pour in the wine, juice, Ginger ale, and pear brandy. Stir and taste.
- Sangria should be refrigerated for at least 30 minutes before serving, but is better if refrigerated for several hours or overnight.
- Add ice to cups, pour in the sangria, and garnish with a fresh tiny sprig of mint!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...