Red, White and Blue Summer Fruit Sangria

I am not much of a drinker, but I enjoy enjoy a nice glass of wine, and I can definitely get down with a glass of fresh sangria, especially in the summer, when the best fruits are ripe!

As I am finalizing my 4th of July plans, I’ve been trying to figure out what to take over to my mother in laws house to share at the family potluck, and I thought, “What could be better than a refreshing Summer Fruit Sangria?” I love sangria for how versatile is it, and how easy it is to make and create “WOW Factor” for special events and parties. But this one is sure to please everyone this Independence Day!

I chose to use CK Mondavi wines because, for a 4th of July Summer Sangria, CK Mondavi is 100% American made, the price point is solid (it’s the ONLY wine in it’s price point that is 100% American made, under $10 a bottle! ), and a portion of the sales go to support US Veterans (The company is run by Peter Mondavi Sr., a WWII veteran himself!). In fact, a percentage of every bottle sold from May-August will be donated to the Intrepid Fallen Heroes fund (up to $50,000!) So clearly, for a festive American cocktail, CK Mondavi was an obvious choice.

The CK Mondavi vineyard was established in the 1940’s and has been family run for 4 generations! And you’re in luck, because the wines are sold in EVERY US STATE!

My sangria is easy to make, delicious and packs a PUNCH! See what I did there?

Summer Fruit Sangria

Summer Fruits – I used Fuji Apples, Raspberries, Blueberries, Peaches, and Strawberries. This combination makes an awesome Red, White and Blue Sangria, perfect for 4th of July!
1 bottle of CK Mondavi White Wine, like Chardonnay. I used the new Blonde Five, which will be released in August.
1 cup fruit juice – I used a Peach Mango blend, but white grape juice is a great choice too!
2 shots liquor of choice – I used Cachaca, a Brazilian Rum

Cut up the fruits. The blueberries and raspberries will be fine on their own, but the bigger fruits will need to be diced into bite sized pieces.

Place all the fruit into the bottom of a large glass pitcher and pour the wine over it.

Add the juice, and the liquor and give it a good stir. Refrigerate the sangria for at least 6 hours, but overnight is best. This allows the fruit to absorb the alcohol and flavors the sangria with the fresh fruit flavors and sugars.