Every year on December 20th, National Sangria Day is observed by holiday going folks who need a break from all the festivities. So, gather your ingredients and get your friends and family together, because tis the season to celebrate and we’ve got a collection of sangria recipes for you to try!
- Large bottle of Pinot Grigio
- 1 cup Club soda
- 1 cup Cran-apple juice
- 2 Green apples chopped
- 1 Red apple chopped
- 2 cups Fresh cranberries
- ¼ cup Sugar
- Fresh sage for garnish
- Combine apples, cranberries and sugar in a large pitcher. You may add in sage or save for garnish.
- Pour wine, juice and club soda over fruit and sugar. Use a long spoon to combine well. Make sure sugar dissolves.
- Let sit in a refrigerator for at least 2 hours before serving.
- Enjoy garnished with fresh sage in each glass.
- ½ cup Vodka
- 2 btls. Red moscato
- 1 btl. Prosecco
- 4 cups Cran-apple juice
- 2 cups Frozen cranberries
- ⅓ cup Mint leaves
- ½ cup Sugar, for rimming
- 2 Limes, sliced into rounds
- Using a wedge of lime, wet the rim of your glasses. Dip in sugar until coated.
- Combine all ingredients in a punch bowl, stir together and serve.
Sparkling Apple Cider Fireball Sangria
- 1 btl. White wine, chilled
- ⅓ cup Fireball whiskey
- 24 oz. Bottle sparkling cider
- 1 Lemon wedge
- ¼ cup Cinnamon-sugar
- 2 Apples, thinly sliced
- Cinnamon sticks, for serving
- Rim each of your glasses with lemon wedge and dip in cinnamon-sugar.
- In a large pitcher, combine cider, wine, and fireball. Add sliced apples and stir to combine.
- Serve into prepared glasses and garnish with an apple slice and cinnamon stick.
Pineapple Mojito Sangria
- 750 ml White wine
- ½ cup White Rum
- cup Pineapple juice
- 4 cups Lemon lime soda
- 3 Limes, thinly sliced
- 30 peppermint leaves
- ⅓ cup Granulated sugar
- 1 small Fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)
- Additional peppermint leaves and pineapple wedges for garnish
- In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar.
- Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
- Cover and place in the refrigerator for 4 – 5 hours.
- Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over.
- Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).
- 1½ cups Light Red Wine
- ¼ cup Cointreau
- ½ cup Sparkling Wine
- 2 strips Orange zest
- ¼ tsp. Cinnamon
- ⅛ tsp. Ground ginger
- 8 fresh figs, chopped
- In a large mason jar or bowl, combine all ingredients except sparkling wine.
- Mash the figs into the drink gently with a wooden spoon. Shake jar or stir well to dissolve spices. Let sit for a minimum of 4 hours or overnight.
- To serve, divide between 2 wine glasses and top with sparkling wine.
White Nectarine Prosecco Sangria with Ginger & Elderflower
- 1 btl. Prosecco
- 1 cup Elderflower liqueur, chilled
- 1-2 cups Sparkling water, chilled
- 2 tbs. Mild honey
- ⅓ cup Finely chopped fresh ginger
- 2 White nectarines, chopped
- 2 White nectarines, sliced
- ¼ cup Lemon juice
- In a large measuring pitcher, muddle together the honey and chopped ginger until the juices run out of the ginger, 1 minute.
- Muddle in the chopped nectarines and lemon juice until well crushed.
- Stir in half of the Prosecco.
- Strain the mixture through a fine mesh sieve and into a large punch bowl or pitcher, pressing on the fruit pulp to extract all the good stuff.
- Discard the pulp and add the rest of the Prosecco, the St. Germain and the sliced nectarines to the sangria.
- Taste, adding more lemon juice if you feel it needs it.
- Add ice and sparkling water to the pitcher and serve within the hour while the drink is bubbly, ladling it into cups with bits of the fruit.