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.
Other Sangria Recipes You Might Enjoy:
Cherry-Orange Sangria
Tropical Sangria
Watermelon Sangria
Pineapple Mojito Sangria
Caramel Apple Sangria
Four Years Ago: Mini Loaded Red Potatoes
Red, White and Blue Sangria
Ingredients
- 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
Directions
- 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.