Welcome your guests in warm Spanish style with a big pitcher of fruity and refreshing sangria. If easy entertaining is your thing, self-serve sangria is a must. This wine-based cocktail is chock full of fruit and some sweet carbonation – perfect for spreading a summery vibe at your next party. Our sparkling lemonade version boasts bold citrus flavor, crisp white wine, and bubbly ginger ale for a festive drink with sun-kissed cheer.
Fresh squeezed lemons make all the difference in this tasty cocktail. You’ll love how easy it is to squeeze every last drop of juice from your lemons with the Good Cook Citrus Squeezer. For unscrewing your wine cork, the Good Cook Corkscrew works like a dream! One more thing we’re digging – the Good Cook Glass Beverage Dispenser for big batch cocktails.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Orange Sunset– replace the lemons with orange slices and add 1 cup orange juice
- Kiwi Raspberry Twister– replace the Meyer lemons with 8 limes, 2 cups raspberries, and 4 sliced kiwis
- Peachy Keen– swap out lemons for 2 cups fresh sliced peaches and add ¾ cup peach schnapps
Get the Tools
Bake like a pro. Need to stock your kitchen with essentials like the Good Cook Corkscrew, the Good Cook Citrus Squeezer, and the Good Cook Paring Knife? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.
If You Like This Recipe, You’ll Love
Want even more tasty ideas like this one? Don’t miss these amazing eats:
Sparkling Sangria Lemonade
- 12 Meyer lemons or lemons, (more for garnish, if desired)
- 1 bottle white wine
- 3/4 cup sugar or honey (optional)
- 2 (2 L) bottles ginger ale
- Crushed ice
Slice half of the lemons, cut the other 6 in half and juice with a Good Cook Touch Hand Juicer. Pour juice into a large beverage dispenser. Top with white wine. If a very sweet drink is preferred, stir in sugar or honey.
Refrigerate until ready to serve, ideally overnight, for best flavor.
Just before serving, top with ginger ale and crushed ice. Garnish with mint leaves and lemon sliced, if desired.
by Brooke Lark