Red White and Blue Sangria Recipe

5 from 1 vote

This delicious 4th of July sangria recipe is made with red, white and blue fruit for a patriotic twist.

Prep Time1

Total Time1

Course: Cocktail, Drinks

Cuisine: Spanish

Servings: glasses

Calories: 204.95kcal

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 peeled
1 cup white fleshed melon like honeydew
1 cup red grapes
1 cup fresh blueberries
1 cup fresh watermelon
½ cup pineapple juice
¼ cup brandy optional
Ice cubes
¼ cup simple syrup to taste (add more/less to preference)
2 tablespoon sugar

Start by preparing the fruit: Dice the apples into small cubes (make sure to peel 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.
In a large bowl, marinate the raspberries, apple, white melon, and grapes, along with the 2 tablespoon of sugar and ¼ cup of brandy (if using). Marinate for at least 20 minutes, but preferably 1 hour.
In the meantime, make a simple syrup by heating the ⅓ cup of water and ⅓ cup of sugar in a small saucepan until the sugar is totally dissolved and the mixture starts to simmer. Remove from the heat and let cool.
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.
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.
Enjoy!