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Sparkling White Sangria

5 stars based on 10 votes
Photo by Alexandra Grablewski

Photo by Alexandra Grablewski

I never forget a good meal, and some of my fondest food memories are meals I’ve had on vacation. Last year over winter break, Mike and I had dinner at Columbia, a Spanish style restaurant on St. Armand’s Circle in Lido Key, FL. It was a nice night, so we sat at a tiny table on the sidewalk patio and shared a garlicky house salad with baked ham and grated Romano cheese, red snapper in a rich brown wine sauce, and a pitcher of Sparkling White Sangria. We loved the sangria, so I vowed to share on my blog as soon as the weather got warm. Hope you enjoy it as much as we did!


Sparkling White Sangria

Servings: 4
Total Time: 15 Minutes


  • 1 ounce (2 tablespoons) brandy or cognac
  • 1 ounce (2 tablespoons) orange liqueur, such as Grand Marnier
  • 1/3 cup superfine sugar (see note)
  • 1 orange, halved
  • 2 limes
  • 1 small apple, such as Fuji or Honeycrisp, peeled and chopped
  • 1 nectarine, chopped
  • 1 bottle chilled sparkling wine, such as Cava, Prosecco or Champagne
  • 1 cup lemon-lime soda, such as Sprite
  • A few bunches frozen grapes


  1. In a large pitcher, combine the brandy, orange liqueur and sugar. Squeeze juice from one lime and one orange half into the pitcher. Stir until the sugar dissolves. Slice the remaining orange half into thin slices and add to pitcher, then add chopped apples and nectarines. Add the sparkling wine, lemon-lime soda and a large bunch of frozen grapes. Place ice cubes in glasses (do not put them in the pitcher or they’ll water the drink down) along with small bunches of frozen grapes and pour sangria over top. Spoon chopped fruit into glasses, garnish with lime slices if desired and serve.
  2. Note: Superfine sugar dissolves much faster than regular sugar. It is available at most supermarkets. This recipe makes a fairly sweet sangria; if you prefer it dry, use less sugar.

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Reviews & Comments

  • 4 stars

    We are having an unseasonably warm fall and so I chose to make this for our book club. This is a very good sangria that makes a pretty presentation. However, for me, there is a small caveat: It was too sweet for my taste. So I topped my glass with club soda. Next time I will half the amount of sugar called for, and adjust it from there.

    - Nicole on September 24, 2017 Reply
  • 5 stars

    I served this last night for a group of friends, and everyone remarked how good it was. In fact we doubled the recipe and there was nothing left by the end of evening. The only changes I made was not adding nectarines since they are not in season yet and using some blackberry brandy I had on hand.

    - Yvette Rysak on May 12, 2017 Reply
  • 5 stars

    As soon as it starts getting warm, we have sangria on the back deck every weekend.

    Well, it’s only 50F today, but we couldn’t wait. I made this and it’s absolutely divine. I used peaches because I can’t get nectarines yet, and let’s just say…it’s a little *too* easy to drink!

    Oh, this is definitely going into our regular rotation.

    - Reuben on April 22, 2017 Reply
  • This is a delicious drink to serve spring, summer and fall. Use the best quality liquor possible and complements will be assured. I have used both Cava and Prosecco with great success.

    - Julia on March 16, 2017 Reply
  • 5 stars

    It’s an amazing recipe and has been a hit for a lot of summer and fall parties. Do you have any suggestions for a red wine sangria or mulled wine winter recipe? Your blog and recipes are great!!

    - Alpana on January 29, 2017 Reply
    • Hi Alpana, So glad you like this! For something more wintery, you may want to give this Pomegranate Sangria a whirl. Hope you enjoy it if you try it!

      - Jenn on January 29, 2017 Reply
  • 5 stars

    I love this recipe and shared with many family and friends we all feel the same perfect tipple for a crowd. Although I omit the sugar I personally think that its sweet enough without

    - Sharon on August 27, 2016 Reply
  • This recipe sounds amazing. I want to make for a large party in a drink dispenser. Could you adapt recipe for me?

    - Elysa Krukowski on June 11, 2016 Reply
    • Hi Elysa, You could definitely make a large quantity of this for a party, but if you used a drink dispenser, I think it would be hard for guests to get the fruit. You may be better off using several pitchers.

      - Jenn on June 12, 2016 Reply
  • 5 stars

    Recently served this at a Bunco party and it was an instant hit. For non-alcoholic drinkers I used sparkling white grape juice.

    - Suzy on August 27, 2015 Reply
  • 5 stars

    I love this recipe will be using it again for a bunch i am catering. can i cut the fruit and soak in the brandy mixture for a day or so prior to event? or must make day of? adding prosecco and soda day right before event?

    - nina on July 30, 2015 Reply
    • Hi Nina, Yes, that sounds delicious. Definitely add the sparkling wine and soda right before; it loses it’s fizz pretty quickly (although it’s still delicious).

      - Jenn on July 31, 2015 Reply
  • How long should grapes be in the freezer?

    can you use either red or white grapes?

    - Maria on May 18, 2015 Reply
    • Hi Maria, A couple hours should do the trick — and, yes, either white or red will work 🙂

      - Jenn on May 20, 2015 Reply
  • 5 stars

    What a tasty treat! Buuuut you should post a recipe for red wine sangria

    - Tori on April 14, 2015 Reply
  • 5 stars

    Spot on perfect. Loved it. I did add a stick of cinnamon but it only added a tiny amount of flavor. Loved the brandy, brandy doesn’t get enough love in drinks. Don’t skip it or the Grand Marinier.

    - Ryan on March 22, 2015 Reply
  • 5 stars

    This sangria was so refreshing and so easy to make. The only thing that I changed was the fruit, I added strawberrys, rasberrys and peachese and also the grapes. But kept it with all ingrediants…

    - Maria L on July 2, 2014 Reply
  • Hey Jenn,
    quick question, how would you tweak this recipe in order to make it a virgin sangria?

    - Shannon on June 18, 2014 Reply
    • Hi Shannon, I would use sprite or sparkling cider; just cut back or omit the sugar.

      - Jenn on June 19, 2014 Reply
  • Thinking about making this for a graduation celebration. How far in advance can I make this?
    Also considering making the Roasted Garlic Gazpacho and serving in shot glasses as an appetizer. How far in advance can I make the soup?
    Love your recipes!

    - Beth on June 26, 2013 Reply
    • Hi Beth, Thank you! The sangria would be great for a graduation celebration, but it is really best made right before serving. You could do it ahead but it would lose its fizz — it would still be delicious, just not sparkling. The soup, however, can definitely be made a day or two in advance. Hope that helps!

      - Jenn on June 26, 2013 Reply
  • Whoa! Sounds refreshingly AWESOME!

    - Judee Diehl on March 15, 2013 Reply
  • Had this at my daughters and it was so delicious and then we also got to enjoy the fruit.

    - Carolyn on March 9, 2013 Reply
  • I made this over vacation – used a bottle of proseco I had in the fridge. It’s not your usual sangria but definitely tasty and so pretty. I’ll make this again and again.

    - Flamevine on October 2, 2012 Reply
  • I halved the amount of sugar and put a little more soda in and used peaches instead of nectarines (the peaches looked better at my farmer’s market). We had this with some fresh fish. So good.

    - Rachel on June 26, 2012 Reply
  • Can’t wait to make this for the next girl’s night in! Thanks for providing the amounts of liquor…I never know how much to put in!

    - Kristen on June 24, 2012 Reply
  • I made this recipe last summer, and it was a hit. Would not change a thing in this recipe. Honestly, the drinks looked so pretty that we took photos. Tasted great and looked so artistic, too.

    - Mary on June 20, 2012 Reply
  • Guests come running when they see this beautiful beverage. It looks so pretty in a clear pitcher. I always double or triple the recipe so I have enough! Have substituted raspberries and strawberries. Everyone loves it! Thanks, Jenn!

    - Liz on June 20, 2012 Reply
  • I would say this is the perfect grad party drink

    - Arnold on June 20, 2012 Reply
  • Refreshing. We held the Brandy and opted for a little peach schnapps to bring out the peach flavors. Thank you!

    - Amanda on June 20, 2012 Reply
  • This is a go to summer favorite! It makes a great addition to our 4th BBQ!

    - Judi on May 16, 2012 Reply
  • YUM!

    - Lori O. on May 15, 2012 Reply
  • Yummy!

    - Brecken on March 8, 2012 Reply
  • Just the ticket to welcome in spring!

    - Tessa on March 2, 2012 Reply
  • This was delicious!!!

    - Sara on July 25, 2011 Reply
  • Ahhh…looks so refreshing on a hot summer day like today! I can’t wait to make it!

    - Jennifer @ Jane Deere on June 24, 2011 Reply
  • This looks so good. A drink and fruit salad – you’ve made my day! 🙂

    - Maureen on June 23, 2011 Reply
  • I love that story! I know exactly how it is, remembering meals. I remember every single fantastic meal I have had, and how I felt when eating it. Oh happy times!

    And this recipe I must try. Frozen grapes in place of ice cubes is a brilliant idea!

    - Vaniljekjeks on June 23, 2011 Reply
  • Oh how I love the Columbia! Its a Florida staple, there is one close to my office in Tampa and I eat there far too often. I should incorporate more sparkling Sangria into my lunches! This may have to be my Fourth of July drink.

    - Rachel Jones on June 23, 2011 Reply
  • Wow, how pretty! I just made a red sangria that was really good and am so happy to now have a white one, love all your flavor combinations! Thanks, Chris

    - The Café Sucré Farine on June 23, 2011 Reply

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