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Berry Cherry Sangria

The Berry Cherry Sangria is a delightful and refreshing cocktail that combines the fruity flavors of blueberries and cherries with a touch of tart cherry juice, orange liqueur, and red wine. Topped with a splash of Sprite, this sangria is perfect for any occasion.

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Berry Cherry Sangria

Berry Cherry Sangria

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Blueberry, cherry, Orange Liqueur, red wine, Simple Syrup
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 ounce tart cherry juice
  • 1 ounce simple syrup
  • 0.75 ounce orange liqueur
  • 4 ounces red wine
  • Cherries
  • Blueberries
  • Sprite to top
  • Blueberry and Cherry for garnish

Instructions

  • In a wine glass, add a few blueberries and cherries.
  • Add the tart cherry juice, simple syrup, and orange liqueur.
  • Pour in the red wine.
  • Fill the glass with ice.
  • Top with Sprite.
  • Stir to combine all the ingredients.
  • Finish with a cherry garnish, and enjoy!

Notes

Pro Tips

  • Use fresh, ripe berries for the best flavor.
  • Adjust the amount of simple syrup to suit your sweetness preference.
  • For an extra touch, muddle some of the berries at the bottom of the glass before adding the other ingredients.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Berry Cherry Sangria is a fruity and refreshing cocktail that offers a delightful blend of sweet and tart flavors. The blueberries and cherries provide a burst of fresh fruitiness, while the tart cherry juice adds a subtle tang. The orange liqueur brings a hint of citrusy sweetness, and the red wine adds depth and richness. Topped with a splash of Sprite, this sangria is light, effervescent, and perfect for sipping on a warm day. The cherry garnish adds a charming touch to this vibrant and flavorful drink.

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Berry Cherry Sangria
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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