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Red/white Sangria Recipe

Name: Blue Shark Ale Houses Red/White Sangria Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 cups Pinot Noir (or other light-bodied red wine); 0.75 cups Absolut Citron vodka; 0.25 cups Peach schnapps; 0.5 cups Moscato (for a sweeter note — optional addition to red); 1 cups Lemon-lime soda (chilled); 2 tbs Simple syrup (1:1 sugar to water) or to taste; 0.5 unit Orange, thinly sliced; 0.5 unit Lemon, thinly sliced; 0.5 unit Peach (ripe), diced; 2 cups Ice (for serving); 2 cups Moscato (or another sweet white wine); 0.5 cups Absolut Citron vodka; 0.25 cups Peach schnapps; 1 cups Lemon-lime soda (chilled); 2 tsp Fresh lemon juice; 1 tbs Honey or simple syrup; 0.5 unit Lemon, thinly sliced; 0.5 unit Peach, thinly sliced or diced; 4 sprigs Mint sprigs (optional, for garnish); 2 cups Ice (for serving)

Inspired by Blue Shark Ale House

Time1h 30m

Serves6

Absolut Citron, Moscato / Pinot Noir, Peach Schnapps, & lemon-lime soda

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Ingredients

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Red Sangria (makes about 6 servings)

1 cups Pinot Noir (or other light-bodied red wine)

3/4 cups Absolut Citron vodka

1/4 cups Peach schnapps

1/2 cups Moscato (for a sweeter note — optional addition to red)

1 cups Lemon-lime soda (chilled)

2 tbs Simple syrup (1:1 sugar to water) or to taste

1/2 unit Orange, thinly sliced

1/2 unit Lemon, thinly sliced

1/2 unit Peach (ripe), diced

2 cups Ice (for serving)

White Sangria (makes about 6 servings)

2 cups Moscato (or another sweet white wine)

1/2 cups Absolut Citron vodka

1/4 cups Peach schnapps

1 cups Lemon-lime soda (chilled)

2 tsp Fresh lemon juice

1 tbs Honey or simple syrup

1/2 unit Lemon, thinly sliced

1/2 unit Peach, thinly sliced or diced

4 sprigs Mint sprigs (optional, for garnish)

2 cups Ice (for serving)

Method

Red Sangria

Prep fruit

Thinly slice half an orange and half a lemon. Dice half a ripe peach into bite-sized pieces. Place the fruit in a large pitcher.

Pour 1 cup Pinot Noir, 0.75 cups Absolut Citron, and 0.25 cups peach schnapps into the pitcher over the fruit.

If you want a slightly sweeter, fruit-forward red sangria, add 0.5 cups Moscato to the mixture. This is optional — skip if you prefer a dryer sangria.

Add 2 tablespoons simple syrup (taste and adjust). Stir thoroughly to combine and help macerate the fruit.

Cover the pitcher and refrigerate for at least 1 hour and up to 6 hours. Longer resting (up to 12 hours) yields more infused flavor; avoid much longer so the fruit doesn't get mushy.

Just before serving, add 1 cup chilled lemon-lime soda to the pitcher and gently stir to preserve some fizz.

Fill glasses with ice (about 1/3–1/2 full). Pour the sangria over the ice, making sure each glass gets some fruit slices. Garnish with an extra orange or peach slice if desired.

White Sangria

Prep fruit

Thinly slice 1/2 lemon and thinly slice or dice 1/2 a peach. Place fruit in a separate pitcher.

Add 2 cups Moscato, 0.5 cups Absolut Citron, and 0.25 cups peach schnapps to the pitcher with the fruit.

Add 2 teaspoons fresh lemon juice and 1 tablespoon honey or simple syrup. Stir well to dissolve the honey and begin macerating the fruit.

Cover and refrigerate at least 30 minutes and up to 6 hours. The white sangria benefits from shorter maceration (30–90 minutes) to keep fruit texture and bright acidity.

Just before serving, gently stir in 1 cup chilled lemon-lime soda to the pitcher to add effervescence.

Fill glasses with ice. Pour white sangria into glasses, ensuring fruit is distributed. Garnish with a mint sprig and a lemon or peach slice if desired.