Moscato sangria is a crowd-pleasing drink that’s crisp, refreshing, and easy to customize with fresh fruit and wine! Serve this sweet and festive sangria at any party, brunch, or summer gathering.
Table of Contents
Why you’ll love this recipe:
Everyone loves the sweet and bright flavors of a classic red sangria, but sometimes a lighter version is even better.
This fruity sangria is light, simple, and boozy – the perfect summertime drink.
- Make it in advance
- Experiment with fruit you have on hand
- Just 6 ingredients, plus sweet Moscato wine
Not only is this Moscato spritzer beautiful, but it’s bursting with boozy berries & sliced oranges. Serve at your next bridal shower or backyard cookout!
What is Moscato?
Moscato is a sweet Italian wine made from the muscat grape with fruity notes like orange blossom and pear. It’s typically served as a dessert wine, and it has a low alcohol content, around 5 to 7 percent.
Moscato wines come in pink, red, or white with all three having a similar flavor profile.
Key Ingredient Notes:
This Moscato sangria recipe requires a few simple ingredients and plenty of fresh fruit!
- Sugar – Homemade simple syrup is a liquid sweetener made from equal parts sugar and water. Simple syrup evenly disperses throughout this summer cocktail without leftover sugar sitting on the bottom.
- Berries – Raspberries and blueberries are a sweet, summery addition to sangria with Moscato. Sliced peaches or strawberries are delicious too!
- Citrus – Thinly sliced orange and grapefruit are beautiful with a delicate and refreshing flavor. Try sliced lemons, limes, or fresh pineapple if you don’t have them.
- Triple sec is an orange liqueur most commonly used in cocktails like cosmopolitan or margarita. If you can’t find triple sec, try Cointreau or Grand Marnier.
- Moscato is a sweet and budget-friendly wine with a slight fizz. Pink or white Moscato are both great options! I like using pink Moscato as it makes the drink such a dreamy blush color!
How to make this summer sangria:
- Put the sliced fruit and fresh berries in a large pitcher.
- Add the triple sec and half of the simple syrup.
- Fill the pitcher with Moscato. Give it a good stir and taste to check the sweetness. Add more simple syrup if desired.
- Refrigerate for at least two hours so the flavors have a chance to infuse.
Tip
If you want the sangria to be fizzy, top each glass with club soda before serving!
Tips for Success:
- Feel free to add frozen fruit too! It will keep the sangria chilled as you drink it.
- Choose any seasonal fruits that you like. The sweeter the fruit, the better the sangria!
- To make it sparkling, top each glass with club soda, ginger ale, or lemon-lime soda.
- It’s best to let the sangria sit for at least two hours and up to overnight. This gives the fruit some time to release their juices.
- For a bright pop of green, garnish with fresh mint or basil.
- Swap out triple sec for Chambord if you want to switch things up. Chambord is a fruity liquor with notes of raspberry and citrus.
- For a less sweet version, skip the simple syrup!
Storing Tips:
- For best results, make this Moscato wine recipe at least two hours ahead of time.
- Moscato sangria lasts for up to four days in the refrigerator. If you don’t plan to drink it within 12 hours, store it in a sealed jar or container.
FAQs:
Moscato sangria tastes light, crisp, and fruity. It will largely depend on the type of Moscato and fresh fruit you choose. This recipe tastes like sweet berries and fresh oranges!
Yes, of course! Boozy fruit left at the bottom of your glass is the best part!! They are now infused with all the flavors of the sangria.
No, feel free to use your favorite kind of Moscato for this sangria. Only use wine you like to drink on its own, or the end result won’t be as good! Red, white, or rose Moscato all taste delicious.
The opportunities are endless! Apples, peaches, plums, lemons, limes, oranges, pineapple, berries, grapes, mango, and kiwi are all delicious in sangria. Use whatever you have on hand!
More sangria recipes:
Don’t feel limited to just one type of sangria! Switch up the wine, fruit, or liquor to create a whole new drink. Here are a few ideas to get you started.
- Rose Sangria – A light rose sangria featuring peaches, pears, and raspberries.
- Fall Sangria – Red wine infused with pomegranate, pear, and apple. It’s bright, crisp, and full of fall flavors!
- Pineapple Raspberry Sangria – A refreshing white wine sangria with fresh pineapple and raspberries.
- Grapefruit Sangria – A red wine sangria with grapefruit, orange, and Grand Marnier. Simple and delicious!
Moscato Sangria
Ingredients
- 1 cup (200g) granulated sugar Note 1
- 1 cup raspberries Note 2
- ½ cup blueberries
- 1 orange thinly sliced
- 1 grapefruit thinly sliced
- ¼ cup (60ml) triple sec Note 3
- 1 bottle (750ml) Moscato Note 4
Instructions
To make simple syrup:
- Boil 1 cup of water in a small saucepan over high heat.
- Add sugar and stir until dissolved.
- Remove from heat and let it cool completely. Simple syrup is ready.
To make the sangria:
- Put the fruits in a large pitcher. Add triple sec and half of the cooled simple syrup.
- Then fill the pitcher with Moscato.
- Stir everything and taste. If needed, add more simple syrup to taste.
- Refrigerate for at least 2 hours, or overnight, before serving.
Tips & Notes
– For best results, make this Moscato wine recipe at least two hours ahead of time.
– Moscato sangria lasts for up to four days in the refrigerator. If you don’t plan to drink it within 12 hours, store it in a sealed jar or container.
Nutrition
This recipe was originally published on May 16th, 2014.
Turned out amazing! However, Be sure to only put half of the suger water in the mix if you aren’t fond of very sweet drinks. Over all, scrumptious recipe and great for a girls night 🙂
Yay, so glad you loved the sangria, Jasmine. And you’re right, the simple syrup amount should be adjusted to everyone’s liking. Thanks for sharing your feedback. Cheers! 🙂
I made this yesterday morning and let it rest in the fridge all day for our evening cookout, and it was a hit! I couldn’t find a bottle of rose Moscato, so I used a bottle of rose and a bottle of moscato and blended (made a double batch). Also used Grand Mariner instead of triple sec. Skipped out on the grapefruit (at my wife’s request) and went with blueberries, strawberries, raspberries and navel oranges. I added a can of San Pellegrino Blood Orange sparkling OJ and cut the sugar to 1/2 cup, which added some additional fruit flavor, as well as some slight fizziness. This was the perfect summer drink, and definitely stole the show from my chicken tacos and guac!
Ryan, adding blood orange sparkling OJ sounds amazing! I’m so trying that next time! Thank you so much for sharing you feedback. Cheers!
Is there a mocktail version of this. I know I can use alcohol removed wine. What else?
Jay, I’m not really sure what would be a good sub for wine in this recipe. Sorry.
Can you make it without triple sec?
You sure can. But in my opinion, it lacks something without it.
What a perfect drink for warm summer evening! Absolutely love it!
Yes, perfect summer drink! Thanks, Susan!
Can I just tell you how much I love this?!!! It looks amazing! Pinning!
Thanks so much, Michelle!
I love Moscato and this looks and sounds delicious.
Thank you, Chris!
I think you’ll love it after fermenting it for two days. At my last big summer BBQ, an out of state friend liked it so much, she offered to pay me to put the pitcher in a less conspicuous location so people wouldn’t drink it all right away. So now I make a few pitchers because they go quickly. And as you know, most people don’t realize how potent they are!!! Also, living in Maine, in summer I get blue berries from a friend’s farm so they’re ultra fresh! I’m betting Moscato and Prosecco will make a mean Sangria!!!
Haha that’s funny. I can totally imagine how delicious it was! Oh those fresh blackberries sounds even better!
This does look good. I usually make mine with Pinot Grigio and added grenadine for sweetness, but once I tasted the sweetness of Moscato and Reisling, I think I could easily make it with one of these without adding sugar or simple syrup. I usually puree a bunch of fruit and berries in my food processor and then add it to a pitcher of a few bottles of wine and let it ferment for 2 days. Then on the day I’m going to serve it, I strain the wine into another pitcher, then I add a bunch of cut fruit and berries. The two days fermenting helps it take on so many other flavors! And then the day of the fruit and berries become boozy as well. I sometimes freeze grapes to use as ice cubes.
Wil, thanks so much for sharing your method. I’m going to try that next time. Fermenting for 2days sounds absolutely delicious. And yes, I also like to use Pinot Grigio for sangrias. But this particular one is made with Moscato, and of course, you can adjust the sugar amount to your taste. When I was making this recipe, I felt it did need some sweetness added.
That picture of the the pitcher, filled with fruit….amazing! This could possibly be THE perfect drink for summer. So easy too. Have an awesome weekend!
Thank you, Matt! Absolutely agree that this would be perfect for summer time! You have a great weekend as well!