This sparkling sangria makes use of the French aperitif Lillet Rosé, which comes already flavored with sweet and bitter orange peel and fruit liqueurs to boost the flavor of the pitcher drink.
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Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
Herbaceous and tart, this is a cocktail drinker's sangria. Rosemary and gin add a layer of herbal complexity against the sweetness of white peaches.
In this sangria, a red wine base gets a boost of cherry flavor from Cherry Heering liqueur.
Built around flavors that complement plums, like ginger and the nutty maraschino liqueur, this sangria starts with roasting deep red plums with star anise pods.
The definition of refreshing, this sangria works well for party since it's ready and prepped in the fridge.
Bubbly, playful, and slightly grown up: a sangria made from rosé champagne and crème de cassis, full of frozen strawberries, blackberries, and red and black currants. Just in time for Bastille Day.
This sangria, made with cava, is light enough to serve at brunch.
Spring has officially sprung and I for one could not be more excited! With all the things to look forward to, sangria is pretty high on my list. Since we're still easing into the season, I thought it was worth taking a different look at the classic summertime beverage.
There are tons of different sangria recipes out there, and you should feel free to play with this recipe and make it your own. I love mango, so I add it to the fruit mix, but you might prefer strawberries or oranges. Just use this method as a guide to have fun with them!
Fresh watermelon adds delicate sweetness, and a squeeze of lime heightens the tartness of the white wine in this sangria.
Somewhere between spiked lemonade and sangria, this drink looks especially snazzy with slices of starfruit lining the glass.
This sangria has a secret ingredient to boost its fruitiness: a scoop of applesauce adds sweet apple flavor (and just a hint of texture). In the fall, you could garnish each glass with a cinnamon stick.
This sangria is inspired by the Manhattan cocktail, with a bit of added fruit. Be sure to plan ahead—the wine mixture needs to sit for at least four hours for the flavors to mingle.
This one's a cidery twist on white sangria, with a sparkling semidry cider and fruit infused with ice cider to add tons of rich fruit flavor. Feel free to substitute whatever local fruit is in season.
This drink is halfway between a classic Arnold Palmer and a vivid red sangria. Adding ginger and blackberries to the tea punched up the flavor, and using sparkling apple cider instead of a sugar syrup gave it just the right amount of sweetness. Serve it in a wineglass garnished with blackberries—it's the perfect nonalcoholic thirst quencher for lounging on the front porch.
This frozen sangria is tart and refreshing, even if it's masking pretty terrible wine. You could thin it with a little 7-Up, but we prefer it nearly spoonable. Try substituting frozen peaches or mangoes or a mixture of berries to change things up.
Learn more about making sangria here » This is perfect for a wedding shower or early afternoon occasion....
This is what your guests expect when you shout, "Sangria!"