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​​​​​​​Red, White, and Blue Sangria

Red, White, and Blue Sangria

CHEERS Red, White, and Blue Sangria turns peaches and berries into a refreshing cocktail. (Photo: Andria Frankfort)

Laura McCullough is an expert entertainer and says Red, White, and Blue Sangria – a recipe from healthy cookbook author Joy Bauer – is “a total crowd pleaser.” She serves it every Fourth of July in Colorado, often doubling or tripling the recipe, and says, “The pitcher is always drained quickly!”

This recipe calls for elderflower liqueur (like St-Germain), which Laura says a friend named “the ketchup of the bar,” because it makes everything taste better. She adds, “I will also say that improvising has always worked [with this recipe]. I will use peach vodka instead of berry vodka and not use fresh peaches because I’m lazy and do not want to slice and get the peach off the pit!”


1 cup blueberries
1 cup raspberries
1 pound strawberries, hulled and sliced into bite-sized pieces
1 cup white peaches, cut into bite-sized pieces
1 cup berry-flavored vodka
¼ cup elderflower liqueur
1 (750 ml) bottle of white wine (Joy uses Sauvignon Blanc)
½ to 1 cup white grape juice or 3 tablespoons honey (optional, depending on how sweet you want the sangria)
1 12-ounce can berry-flavored sparkling water
Ice for serving

Recipe directions: 

In a large bowl, add the fruit and mix to combine. Reserve 1 cup for garnish before serving. In a very large pitcher, add the fruit, vodka, liqueur, wine, and optional grape juice or honey, if using. Stir gently to mix and allow to sit in the fridge for 1 hour or up to 8 hours. As this sits, the color will change to a slight pink or purplish hue, depending on the fruit used. Right before serving, add the sparkling water into the pitcher and pour into glasses over ice. Garnish each glass with the reserved fruit.

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