Moscato Sangria

Moscato Sangria is an easy cocktail recipe that's sure to get the party started. A bottle of white wine, fruit, and ginger ale team up in this refreshing wine-based pitcher cocktail (that is quickly becoming my signature drink!).

Course Drinks

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings servings (1 cup each)

Calories 166kcal

Author Meggan Hill

Ingredients

1 bottle Moscato white wine chilled (see note 1)
2 cups passion fruit juice chilled (see note 2)
2 cups pineapple juice chilled
1 cup white grape juice chilled
1 cup ginger ale chilled
Fresh fruit such as tart apples, strawberries, kiwi, oranges, and peaches, sliced, for serving (see note 3)

US Customary - Metric

Instructions

In a large pitcher, combine Moscato, fruit juices, and soda. Set aside some fresh fruit for garnish, then add the rest to the pitcher.
Serve the sangria in glasses with ice, garnished with reserved fruit.

Notes

White wine: The recipe calls for Moscato, an effervescent white wine that errs on the sweeter side. If you prefer something crispier, try still Riesling, Sauvignon Blanc, or Pinot Grigio (Gris) or sparkling Spanish Cava or Italian Prosecco. Almost any white wine you have on-hand and love to drink on its own will do; just avoid “oaky” white wines, like oak-aged Chardonnay, which have a stronger flavor that may clash with all the fruit.
Passion fruit juice: Welch’s passion fruit juice is probably the easiest to spot at the store, but some well-stocked groceries may carry the Ceres brand of passion fruit juice, as well. Goya also makes a passion fruit purée that can be found in the frozen section of Latin grocery stores. (To use the latter, seek out a flat packet of frozen fruit purée instead of a can. Then thaw the frozen purée and dilute with water according to the package instructions.)
Fresh fruit: Try thin slices of orange or tangerine, sliced apples, cubes of kiwifruit, sliced strawberries, mango, and/or whole raspberries. Pick a couple and keep it simple for the best flavor (and ease of assembly!).
Yield: This Moscato Sangria recipe makes eight 8-ounce servings. Double or triple as needed to make your soiree as spirited as you like.
Storage: Store leftovers covered in the refrigerator for up to 4 days. For best results, remove the fruit for storage (it will break down quickly in the cocktail).
Make ahead: Pour the fruit juices together with some fresh fruit, but add the ginger ale— and if you’re using it, the sparkling wine— later. If you’re making sangria with white wine that is flat, not bubbly, go ahead and pour it in with the juice as you get a head start.

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