Sparkling Sangria Recipe

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This is my sixth attempt at re-creating a sangria my friends and I enjoyed at a Pennsylvania inn. We all agree it's as good as—if not better than—the one we remember!—Pam Mele, Franklin, New Jersey
TOTAL TIME: Prep: 30 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 32 servings


  • 3/4 cup sugar
  • 3/4 cup water
  • 1/2 vanilla bean, split
  • 1 package (12 ounces) frozen unsweetened strawberries
  • 2 medium peaches, peeled and sliced
  • 2 medium kiwifruit, peeled and sliced
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 jar (10 ounces) maraschino cherries, undrained
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1 medium orange, thinly sliced
  • 1 medium lime, thinly sliced
  • 1 medium lemon, thinly sliced
  • 2 bottles (750 milliliters each) dry red wine
  • 2 cups orange juice
  • 2/3 cup orange liqueur
  • 2/3 cup Cognac or brandy
  • 1/4 cup lemon juice
  • 3 tablespoons lime juice
  • 1 bottle (1 liter) carbonated water, chilled

Nutritional Facts

3/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 0 protein.


  1. In a small saucepan, combine the sugar, water and vanilla. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. Discard vanilla bean.
  2. Divide the fruits between two large pitchers. Add the wine, orange juice, liqueur, Cognac, lemon juice, lime juice and vanilla mixture. Refrigerate for at least 4 hours. Just before serving, stir in carbonated water. Yield: 32 servings (6 quarts).
Originally published as Sparkling Sangria in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p198

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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