Summer Fruit & Berry Sangria (A Make-Ahead Party Favorite)

Woman grabbing one of two glasses of Fruit and Berry Sangria on a table.

5 from 2 votes

Summer Fruit & Berry Sangria (A Make-Ahead Party Favorite)

An easy and versatile rosé wine sangria loaded with peaches, berries, and a splash of sparkle — this is going to be your pitcher drink of the summer. Whether you’re hosting a BBQ, brunch, or just looking for something fruity to sip on the porch, this make-ahead sangria hits the proverbial spot.

Prep Time15

Cook Time2

Chilling time2

Total Time2 17

Course: Drinks

Cuisine: American, Spanish

Servings:

Author: Katie Workman

Ingredients

4 large ripe peaches or nectarines
2 cups raspberries (divided)
6 ripe plums
¼ to ½ cup vodka or lemon vodka (depends on how strong you want the sangria to be!)
2 to 3 tablespoons pomegranate molasses or honey (or to taste)
1 (750-ml) bottle sparkling rosé wine
1 (1-liter) bottle sparkling water
About 20 clean fresh mint leaves

Instructions

Bring a medium pot of water to a boil. Have a medium bowl of ice water ready on the side. Make a small X with a sharp knife on the bottom of two of the peaches. Drop them into the boiling water and allow to cook for 30 seconds, then remove them with a spoon (preferably slotted), and drop them into the ice water bath. Remove them after about 15 seconds; their skins should be able to be peeled or slipped right off.
Pit the peeled peaches and cut them into chunks. Place 2 peaches into a food processor or blender with 1 cup of the raspberries and puree.
In a very large pitcher, combine the pureed fruit and 3 tablespoons of pomegranate molasses. Refrigerate for 2 hours until very cold.
Slice the other two peaches and the plums (no need to peel). Add the sparkling rose and sparkling water to the pitcher. Taste and add more molasses if needed. Stir in sliced peaches, plums, remaining raspberries and mint.
Fill large glasses with ice, if desired, and serve the sangria over ice, making sure some fruit and mint go into each glass.

Notes

Once you get the hang of sangria, playing around with different versions is quite freeing. Here’s how I think of it: you can keep adding things until you get to where you want to be, so if it's not sweet enough, add more sweetener, too boozy, add more sparkling water or soda or fruit juice, too sweet, add some tartness or a little more booze. There are no wrong answers in sangria.

Nutrition