Sparkling Tropical Sangria
This easy recipe for sparkling Tropical Sangria is a fruity refreshing twist on sangria that uses champagne or prosecco. Simply add fresh summer fruits like kiwi, pineapple, and mango to a pitcher along with chilled prosecco and club soda for a light refreshing cocktail that goes down easy!
Looking for a fun, summery, twist on an original favorite? This sparkling tropical sangria is refreshing, light, and perfect for summer. Traditional sangria uses the same fruits along with white wine for a fruity drink, but this recipe takes it to the next level by adding effervescence from prosecco or champagne along with summery fruits that will have you feeling like you’re on vacation!
One of the ways this sangria is unique is that you partially blend some of the fruit and add it to the pitcher. Because the fruit is broken down, the alcohol and club soda allow them to release their flavors which makes for a shorter marinating time. This means you can enjoy your cocktail sooner, especially for a last-minute party.
My favorite part of leftover sangria (if there even is any;) is the drunk fruit! So flavorful and refreshing!! It might just become your new favorite summer cocktail.
Why You’ll Love This Recipe
- It’s bubbly and refreshing, unlike traditional sangria.
- It has a variety of summer fruits giving it a classic tropical taste.
- Blending the fruit allows for a shorter marinating time which means you can enjoy it faster.
- It’s the perfect drink to make for warm weather that won’t weigh you down.
Ingredients You’ll Need
- Fresh Fruit – You’ll need fresh pineapple, mango, oranges, kiwi fruit, and an apple to create a delicious fruity flavor.
- Prosecco – Instead of white wine, chilled prosecco adds a light flavor and gives the drink a bubbly kick.
- Orange Bitters – Adds a hint of orange and balances the flavors in the sangria.
- Agave Nectar – Adds sweetness to the sangria which helps balance the natural sweetness in the fruit. You can also use simple syrup.
- Fresh Lemon – Gives this sangria a pop of acidity and a bright and fresh citrus flavor.
- Club Soda – Adds volume to the sangria while adding more bubbles.
How To Make Tropical Champagne Sangria
Step 1. Blend the fruit mixture. To a high-speed blender, add fresh pineapple, juice of one orange, juice of one lemon, and fresh kiwi. Blend until smooth then pour the mixture through a strainer to remove any pulp. Set aside.
Step 2. Assemble the sangria. In the bottom of a pitcher, layer: sliced pineapple, fresh mango chunks, orange slices, kiwi slices, and chopped apple. Then pour the entire bottle of Prosecco over the fruit, add 3-4 drops of orange bitters, and stir in the agave nectar.
Step 3. Add in the strained fruit. Add the strained blended juice to the pitcher, top with the club soda or sparkling water to fill, give it a good stir, and serve.
Recipe Tips
- If you have a juicer, you can use it to make the strained fruit and leave the peeled orange, lemon, and kiwi whole. I also like to juice the apple into the mix when using this method.
- Don’t like prosecco or champagne? You can also use your favorite white wine in this recipe if you don’t like it bubbly. Simply chop up all the fruit without any blending, and let it marinate in the fridge for at least two hours before serving.
- This sangria can be served over ice or plain, just make sure it’s fully chilled!
Variations
- Make it a spicy tropical sangria by adding some sliced jalapenos to the mix or using them as a garnish in the glass.
- Add your favorite fruit flavor by using your favorite flavor of sparkling water in place of the club soda.
- This sangria tastes great infused with some fresh mint or basil.
- If you don’t have agave or simple syrup, you can also use honey to sweeten it up.
- Add in some Malibu Rum for a sweet coconut flavor.
- Give it more fruit flavor by adding your favorite berries such as strawberries, raspberries, or blackberries.
The Best Way To Store Sangria
If you have any leftover sangria, or you’re making it ahead of time follow these simple instructions to make the most out of your sangria.
- Always store your sangria in the fridge, this will help slow down the wine from souring the fruit.
- The shelf life of sangria is 2-3 days in the fridge. Any longer and the fresh taste will diminish.
- If making ahead of time, it’s best to use white wine as champagne will lose its effervescence over time.
- When storing sangria in the fridge, make sure the container you use has a lid. This will help keep the sangria from absorbing any odors in the fridge.
Recipe FAQ
If you are not familiar with prosecco, it’s a sparkling white wine from Italy. Prosecco is more fruity than champagne, making it a great pick for this recipe.
I would recommend a Chenin Blanc, Riesling, or Pinot Grigio for this recipe. You can also spice it up with fresh herbs like sprigs of tarragon, basil, or mint.
Sangria is usually diluted with fruit, juice, or some form of sparkling water making it less strong than wine. However, it does go down easy which may make you drink more than the wine itself!
More Fruity Cocktail Recipes
Orange Cranberry Prosecco Cocktail
*This recipe was originally published in September 2014 and has been updated throughout.
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Sparkling Tropical Sangria
Ingredients
- 1.5 cups fresh pineapple divided into 1 cup and 1/2 cup
- 1 cup fresh mango peeled and sliced into chunks
- 2 oranges divided, 1 juiced (about 1/2 cup) and 1 sliced into rings
- 2 kiwi divided, 1 peeled and chopped and 1 sliced
- 750 ml bottle of Prosecco chilled
- 3 drops Orange bitters
- 1/2 cup agave nectar or simple syrup
- 1 lemon juiced, about 1/3 cup
- 1 apple cored and chopped
- Club soda or sparkling water, just enough to fill the pitcher
Instructions
- In a blender add: 1 cup of fresh pineapple, juice of one orange (about 1/2 cup), juice of one lemon (about 1/3 cup), and the peeled and chopped fresh kiwi.
- Blend until smooth then pour the mixture through a strainer to remove any pulp. If you have a juicer, you can use it for this step and leave the peeled orange, lemon, and kiwi whole. I also like to juice the apple into the mix when using this method.
- In the bottom of a pitcher, layer: 1/2 cup sliced pineapple, fresh mango chunks, orange slices, kiwi slices, and chopped apple.
- Then pour the entire bottle of Prosecco over the fruit, add 3-4 drops of orange bitters, and stir in the agave nectar.
- Add the strained blended juice to the pitcher, top with the club soda or sparkling water to fill, give it a good stir, and serve.
- Store any leftover sangria in a covered pitcher for up to 3 days.
Notes
- If you have a juicer, you can use it to make the strained fruit and leave the peeled orange, lemon, and kiwi whole. I also like to juice the apple into the mix when using this method.
- Don’t like prosecco or champagne? You can also use your favorite white wine in this recipe if you don’t like it bubbly. Simply chop up all the fruit without any blending, and let it marinate in the fridge for at least two hours before serving.
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I love this sangria. It is a fabulous way of making summer last just a little bit longer!!
Me too, Betsy! Red or white, I love sangria and it’s delicious fruity flavor! Thank you!
Sounds sooooo good Amee 🙂 a great way to hang on to summer!!
Thanks Bobbi! 🙂