Summer Fruit Sangria

I haven’t yet wrapped my mind around the fact that it’s already July! Or that summer is here too. The main, if not the only, thing I like about summer is the fresh and sweet summer fruits. Sweet and delicious fresh fruits like nectarine, berries, and many more. Adding fruits to any dish can upgrade the flavor and create something interesting for your taste buds. So here is a real treat for this heatwave, summer fruit sangria drink!

Sangria is originally made with red wine but during summer it's too heavy and you just crave something light and refreshing. White wine sangria is usually served cold so that's perfect!

Whipping up cold sangria is easier than hot sangria since you don’t need to cook it and worry about losing the alcohol in the drink. Just mix everything and place it in the fridge or add ice cubes if you want to have it right away.

The base of my sangria is semi-dry white wine. However, use the type you like as this is the main flavor of the drink.

Hot sangria is usually made with warming spices like cinnamon, cloves, and anise stars. During summer we don’t need that, just sweet fresh fruits. Any fruit that you like would work, I added nectarine, blueberries, and pitted cherries - white and dark ones.

You can choose to sweeten the drink with maple syrup or honey. Or you can have it unsweetened. Another optional ingredient is white rum if you prefer the drink to be more alcoholic.

To finish the drink, I added sparkling water, if you want you can use Sprite as well. This easy summer fruit sangria can be your drink for a picnic (even if you are having it at home because of coronavirus) or during your weekend brunch. If you want it as a festive patriotic drink for Independence Day this weekend then you can use watermelon and blueberries only. With the white wine, you will get a blue, white and red drink. It can go well with my patriotic vegan coconut treats.

For more drink recipes check out my drink recipe index.

Let's get started mixing this refreshing summer fruit sangria drink: