One of my favorite drinks during the summertime is sangria. There are so many choices when it comes to dressing it up and the fruit possibilities are endless. It’s a great way to enjoy red wine in the warmer months too. This Red, White and Blue Sangria checks all the boxes when it comes to sangria perfection.
I chose a pinot noir as my base for this sangria. I wanted a wine that was a little more tart and Pinot Noir fits into that mold perfectly. I knew the cranberry juice and simple syrup would create the balance I was looking for with sweetness.
If you have a large container you could easily double or triple this recipe and serve with a ladle. It would be perfect for a large gathering of friends.
The most important step for your sangria is to let your fruit soak overnight in the alcohol and juices….nothing is better than booze-soaked fruit.
Serve your sangria very cold and with lots of ice in your glass.
Enjoy this on the deck with friends and celebrate summer.
Four Years Ago: Mini Loaded Red Potatoes
Red, White and Blue Sangria
- 1 bottle (750 ml) Pinot Noir wine (I used Pinot Noir for its tartness)
- 1-1/2 cups cranberry juice
- 1 cup brandy
- juice from one large orange
- simple syrup*
- 2 cups fresh blueberries
- 6-8 ounces fresh red raspberries
- 6 ounces blackberries
- 1 large apple (I prefer Pink Lady), sliced very thin
- To a large pitcher add wine, cranberry juice, brandy, orange juice and simple syrup.
- Add blueberries, raspberries, blackberries and apple. Chill overnight.
- Fill six glasses 1/2 full with ice and use a slotted spoon to add fruit from the pitcher to each glass. Pour liquid over ice and fruit and serve.
- *For the simple syrup, add 1/2 cup water and 1/2 cup sugar to a small saucepan. Bring to a boil and simmer until sugar is dissolved. Cool completely.