Spring Sangrias

by Laura Martinez

So, 23 seemed like seems like a solid, adult(ish) age, but it came with certain ups and downs nobody clued me in to, such as…

Downside: Life is still as messy and uncertain as it was at 21.

Upside: I suddenly have a magical ability to make wine disappear.

Downside: Pinot Grigio and my favorite fruity whites are starting to taste like water.

Upside: I can afford nicer bottle than the $5 ethanol equivalent sold at Gallete’s.


I could become a red drinker, but I think red wine is for 80 year olds and anyone that loves their teeth a shade of purple. Or, I could take a hiatus from wine, but where’s the fun in that?

Instead, I’ve started spicing things up by making my favorites wines into sweet sangrias.  They’re easy to make with just a few extra ingredients, and perfect for any occasion, whether it be a pool party, picnic, or Tuesday. And if you do drink more than you should on a Tuesday, sangria won’t make you want to crawl under your desk and die on Wednesday. Plus, you’re basically sneaking in a fruit serving to the day. Here’s three of my favorites that will get you excited for the Spring season!


1.     Raspberry Mint Sangria

This is a very fun sangria unlike any other I’ve had. It’s packed with sweet mango and raspberries, with a secondary flavor of mint that makes the entire drink feel fresh.


- 1 cup semi-sweet white wine (I love Chloe Pinot Grigio)

- 1/4 cup mango nectar

- 1/4 cup diced, ripe mango

- 5-10 raspberries (depending on your love of raspberries)

- Tablespoon of packed mint leaves

- 1 teaspoon sweetener (Truvia mixes well, but you can also use plain sugar!)

- Splash seltzer water

Add all ingredients except seltzer water to glass. Let chill in the fridge. It’s best when the sangria sits for two hours so all the ingredients blend, but if you’re short on time, you can also muddle the fruit, stir well, and leave in the fridge for 15 minutes. Pro tip: Smack the mint between your hands to release the flavor faster.


2.     Grapefruit Sangria


Maybe it’s the sangria talking, but something about grapefruit just screams “Springtime!” to me. If only sangria could talk... it would have some stories to tell. But I digress; this grapefruit sangria is so delicious and simple, you’ll wonder why it hasn’t been canned and commercialized like everything else I enjoy.


- 1 cup chardonnay (Rodney Strong is a personal favorite)

- 1/4 cup grapefruit juice

- 2 tbsp simple syrup

- 3 sliced strawberries

- 1/4 piece sliced grapefruit

- Splash seltzer water

Directions are same as the Raspberry Mint Sangria: Add all ingredients except seltzer water to glass. Let chill in the fridge up to 2 hours.


3.     Sparkling Rosé Sangria

If I could replace my daily coffee and water with this sparkling rosé sangria without losing my job, license, and respect of my parents, I would. It’s really that good. It’s fruity and sparkling and calls for vodka, which are requirements of my favorite cocktails and friends. This recipe yields more sangria, which is good, because it will disappear fast!


- 1 cup water

- 2 cups strawberries

- 1/4 cup sugar

- 1 bottle dry rosé wine (Love Josh Cellars rosé!)

- 6 ounces vodka

- 2 cups sliced strawberries

- 20 ounces raspberry sparkling water

- 1 pint raspberries

  • Add water, strawberries (not sliced), and sugar to medium saucepan. Bring to a boil, then reduce to a simmer. Simmer 10 minutes while smashing the strawberries. Let cool 5 minutes.
  • Push mixture through fine strainer and reserve liquid only.
  • Add this mixture, wine, vodka, and sliced strawberries to a large pitcher. Let sit an hour.
  • Add sparkling water and raspberries, and serve over ice!


Laura MartinezComment