A cocktail? Well, this a first for any of my blogs!
But over the Fourth of July, we had a small get together at our house with family and friends. So over the next couple of weeks I’ll be sharing the dishes we prepared for the big celebration, perfect for any Summer BBQ gathering. Including this sangria!
I’ll admit, I didn’t find this recipe on my own. My sister in law (the cocktail queen) passed it on after I asked her for a good, hot day drink. And she didn’t disappoint. This recipe is so simple yet incredibly refreshing. Filled with fresh fruit and a little bubbly to top it all off. And could it be any prettier?!
I do like my (alcoholic) beverages on the sweet side, so I’m keeping the original recipe but including my slight variation in the Notes. To each his/her own when it comes to cocktails, right?!
Happy mixing!
Summer Sangria
Equipment
- Pitcher
Ingredients
- 1 (750 mL) bottle Moscato wine
- 1/2 c. brandy
- 1 lime, thinly sliced
- 2 c. watermelon, cubed and cold; plus extra for serving
- 2 c. pineapple, cubed and cold; plus extra for serving
- Lemon lime soda, for serving
- Iced cubes
Instructions
- Pour the wine and brandy into a pitcher; stir to combine. Add the lime, watermelon, and pineapple.
- To serve, place extra watermelon and pineapple cubes in glasses with ice. Pour sangria over fruit and top with lemon lime soda.
Notes
- The sangria can be made up to two hours before serving.
- To cut out prep time (and not have to buy an entire watermelon/pineapple), look for pre-cut fruit.
- I used Moscato d’Asti, which is a bubbly and very sweet wine. If you’re not into super sweet, use the regular Moscato.
- I also used Peach Brandy, which added some sweetness as well. Use whichever type of brandy you’re accustomed to!
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