Summer Sangria Recipe

Summer Sangria Recipe

A refreshing a patriotic sangria recipe, just in time for the 4th of July!

Red or white? How about red, white and blue!

While 4th of July isn’t celebrated in Spain, I always try to make a special meal the weekend prior. My event is always a combination between American classics (my mom’s pasta salad!) and Spanish tapas (watermelon gazpacho and patatas aliñadashave both made appearances in the past). But the real star of the show? This 4th of July summer sangria— made with red, white and blue fruit!

I am a big fan of homemade sangria, and despite the fact it’s not actually very common in Spain (read all about Spanish sangria here), I make it often– especially when friends are coming over.

This 4th of July summer sangria is a white wine and cava based sangria. It uses red, white and blue fruits to make the perfect patriotic addition to a 4th of July barbecue. Make a few pitchers– in my experience, it disappears quickly!


4th of July Summer Sangria Recipe

This delicious 4th of July <g class=”gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”67″ data-gr-id=”67″>sangria</g> recipe is made with red, white and blue fruit for a patriotic twist.
Author: Lauren Aloise
Recipe type: Sangria
Cuisine: Spanish
Serves: 4 glasses
  • 1 bottle of cava (dry Spanish sparkling wine)
  • 1 bottle fruity dry white wine (Spanish Rueda or Sauvignon Blanc are good options)
  • 1 cup fresh raspberries
  • 2 Granny Smith apples
  • 1 cup white fleshed melon (like honeydew)
  • 1 cup red grapes
  • 1 cup fresh blueberries
  • 1 cup fresh watermelon
  • ¼ cup sugar (optional)
  • ½ cup pineapple juice
  • ¼ cup brandy (optional)
  • ½ cup simple syrup (to taste)
  • Ice cubes
  1. Start by preparing the fruit: Dice the apples into small cubes (peel off the skin), use a melon baller to get one cup of melon and watermelon (if you don’t have one dice into cubes), and cut the grapes in half.
  2. Make a
  3. In a large bowl, marinate the raspberries, apple, white melon, and grapes, along with the ¼ cup of sugar and ¼ cup of brandy (if using). Marinate at least 20 minutes, but preferably 1 hour.
  4. In the meantime, make a simple syrup: put ¼ cup sugar and ¼ cup water in a small saucepan and bring to a simmer. Let cool.
  5. Add the bottle of white wine and the pineapple juice to the marinated fruit. Taste for sweetness (depending on the fruit used it may or may not need the simple syrup). Adjust with simple syrup if necessary.
  6. Prepare a large glass with ice cubes, some fresh blueberries, and fresh watermelon. Pour the sangria mixture over the glass until ⅔ full. Top off with cold cava. Stir ever so slightly to make sure everything is mixed, but not enough to break the bubbles in the cava.
  7. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *