Mixed Berry Sangria
Total TimePrep: 10 min. + chilling
Makes10 servings (3/4 cup each)
- 1 bottle (750 milliliters) sparkling white wine
- 2-1/2 cups white cranberry juice
- 2/3 cup light or coconut rum
- 1/3 cup each fresh blackberries, blueberries and raspberries
- 1/3 cup chopped fresh strawberries
- Ice cubes
- In a large pitcher, mix wine, juice and rum; add fruit. Refrigerate at least 2 hours; serve over ice.
Nutrition Facts3/4 cup: 134 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein.
Jul 3, 2016
I switched up the fruit a little, using cherries, black raspberries, and blueberries since thats what I had on hand. I also used white cranberry peach juice since thats what I was able to find at the grocery store. I liked it! Smooth and fruity and not overpowering or too sweet like some sangrias. I will keep this on one hand!
Nov 3, 2013
We made this for a bridal shower. Used strawberry-white cranberry juice, light rum, and Asti Spumante. Was a big hit!
Jul 5, 2013
Perfect for a July 4th event! Made this as our toasting drink for our BBQ. It tasted fine, but I have to admit, I'm not much of a fan of sangria. It was a pretty drink though!
Jun 30, 2013
I accidentally bought regular cranberry juice instead of the white cranberry juice. It was still delicious!
Jun 6, 2013
I LOVE this drink! It light and refreshing, absolutely yummy! My new drink of the summer and special occasions. I used Malibu Rum and Preseco. Also, used frozen fruit, it keeps the drink cold.
May 4, 2013
Note: I used Moscato d'Asti for the wine and Coconut Rum for the rum and in the first occasion used White Cranberry-Strawberry Juice.
May 4, 2013
Have made it twice. The first, for a picnic at a friend's house, where everyone liked it. The second was a neighborhood potluck barbecue. I doubled the recipe and it was gone in 10 minutes and EVERYONE was asking for the recipe!
Apr 14, 2013
Made this for my daughter's bridal shower and we all loved. I used Moscato for the wine. I will use it again and several folks asked me for the recipe.
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