Rainbow Sangria brings the delicious tastes of Spain right to your backyard. Sangria is a delicious punch made up of fruit, wine, triple sec, and juices and is a traditional Spanish cocktail. It’s the perfect drink to serve at a summer party. It is cool, refreshing, and beautiful!
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Rainbow Sangria is an easy drink to serve to a crowd. You can easily whip up a huge batch that will make your guests happy all night long.
Easy Rainbow Sangria Recipe
I am so lucky to be able to partner with Princess Cruise Lines. I have had the amazing opportunities to travel on a cruise to Alaska twice and took a magical trip to the Mediterranean on the beautiful Royal Princess.
Before we boarded the ship, we were lucky to spend a day and a half in the incredible city of Barcelona.
Barcelona is known for incredible architecture, history, museums, food and my favorite, the sangria!
What is Sangria?
Sangria is a traditional Spanish drink that originated in Portugal and Spain. It is made from wine, chopped fruit, and other varieties of liquor and/or juices. It typically comes in red sangria (using red wine) or white sangria (using white wine).
After only a day in this wonderful city, we got to know the sangria pretty well, and let’s just say it inspired us to bring our favorite new drink home to share with our friends.
Want to hear more about our trip to Spain, scroll down past the recipe and learn about some great things to do in Spain (and eat) or check out my overall Mediterranean Cruise Tips and Planning!
This past weekend we spent the weekend with our friends, Sara and Scott, at their lake house.
I couldn’t think of a better opportunity to try our hand at making sangria. The first thing I did was talk to my sister, Julie.
Her husband and his family used to own an amazing Spanish tapas restaurant in Grand Rapids, Michigan called San Chez. We based our recipe on the yummy sangria from San Chez – but let’s just say we Princess Pink-ified it (aka Rainbow!!)
Ingredients to make the best Rainbow Sangria
- White wine
- Guava juice
- Orange juice
- Triple sec
- Fruit – blueberries, kiwi, pineapple, peaches, strawberries
How to make Rainbow Sangria
First, you will want to find a large pitcher or carafe (this will not be your serving carafe, this is just to prepare the sangria itself. Combine the white wine, guava juice, orange juice, triple sec and sprite. Mix them together well!
Next, grab a see-through pitcher, punch bowl or carafe and layer the fruit. We like to start with the dark colors on the bottom. Remember, ROY G BIV (Red, Orange, Yellow, Green, Blue, Indigo, Violet).
Finally, pour the sangria mixture into the carafe with the fruit. Place in the refrigerator for approximately four hours.
Can I make traditional Sangria without the “Rainbow”
Absolutely! This sangria recipe is great with or without the rainbow element! But, be sure to add some fruit into the mix. Traditional sangria recipes usually have pineapple, peaches, nectarines, berries, apples, pears, or melon.
What type of fruit do you use in Sangria?
As I mentioned, for the traditional sangria you usually use pineapple, peaches, berries and more. You should go with a fruit that compliments your choice of wine.
For Rainbow Sangria, here are some suggestions on the fruit options by color:
Red: Strawberries, raspberries, apples, cherries, pomegranate
Orange: Mandarin Oranges, cantaloupe
Yellow: Fresh pineapple, peaches, nectarines
Green: Green grapes, kiwi, honeydew, green apples
Purple: Blackberries, red grapes
How long do you let the fruit sit in the sangria?
Honestly, if you are pressed for time, you can let the fruit sit in the sangria for as little as 15 minutes, but I like to really see a minimum of 2 hours, ideally 4 hours. You can let it sit for as much as in the refrigerator overnight if you want to prepare it the night before you need it.
- 3 parts white wine
- 1½ parts guava juice
- 1½ parts orange juice
- ¼ part brandy
- ¼ part triple sec
- ¼ part Sprite
- Fruit blueberries, kiwi, pineapple, peaches, strawberries
- Combine all of the above ingredients and mix them together in a pitcher, except the fruit.
- Place all of the fruit in a carafe in the following order -blueberries, kiwi, pineapple, peaches, strawberries.
- Pour the sangria into the carafe (keep leftover sangria in the pitcher).
- Place the carafe and the pitcher in the refrigerator for approx. 4 hours.
- Serve and enjoy!
Spain is incredible and it should be on every person’s bucket list. The architecture is unreal, the city is bursting with energy and the food…. I. Can’t. Even. – the food is ridiculous (in a uber good way)!
We stayed in a very central location The Majestic Hotel and Spa on Paseo de Gracia. They have standard rooms and apartments. We stayed in the apartments and they were amazing! Huge, full kitchen with everything you need and the price was very reasonable! I would totally recommend this hotel.
A couple of must do’s – you must see the most amazing church designed by architect Antoni Gaudí (his creations are all over Barcelona), Basilica de la Sagrada Familia.
You must visit the La Boqueria Market – your senses will be on fire with this incredible outdoor farmers market – go in the morning or lunch.
Visit the Gothic Quarter and you must take a stroll down by the beach. Don’t get me wrong – there is a TON more to do, but at the very least, hit these four areas. (more details to come in my Barcelona write up)
I have to tell you, once we got on the Royal Princess, we tested out their version of Sangria and it did not disappoint! But even better was their Bellini from the appropriately named bar – Bellini’s!
This was one of our favorite places on the ship. I cannot wait to tackle my next homemade drink – the Bellini – and I MAY even Princess Pink-ify it!
Stay tuned for more on our trip to the Mediterranean, including – excursion tips, packing lists and some other inspirational recipes and DYI ideas that I brought home with me!! Take a look at my pictures from my trip on Instagram and follow along on future adventures!
Check out my overall MEDITERRANEAN CRUISE TIPS & PLANNING
Disclosure: This post is sponsored by Princess Cruise Line
This post was originally published on June 10, 2016