Champagne Sangria (Tenerife)

Champagne Sangria is fizzy, just sweet enough, and spiked with fresh fruits. The perfect cocktail for the holidays!

It’s a fact that Sangria is one of my all-time favorite drinks (tied with Mojitos, of course) While I was in Teneriffe with my partner our favourite pastime was lying on the sand by the sea with cold glasses of this recipie!

Anyway, although cocktail hour is few and far between at my house these days, I wanted to Share a fun twist on the fruity drink.

Sangria meets mimosa in this punch, and it’s alll good. Perfect for the holidays or a quiet evening in.

Champagne is such a crowd pleaser already (I mean seriously, how excited do you get at weddings when they start passing around flutes filled with bubbly before the toasts?!) and the fact that this drink is so beautiful and has booze soaked fruit makes it an even bigger joy to drink.



1 Pound Strawberries – hulled and sliced
1 Pomegranate Arils
2 (750 ml) Bottles Champagne
2 Blood Oranges
½ Cup Pomegranate Juice
¼ Cup Blood Orange Liqueur (can substitute orange liqueur)
Sugar Cubes (can substitute 4 TBS of agave or sugar substitute)
½ Cup Sprite
Whole strawberries – hulled
Blood Oranges – sliced into half moons
Sugar for rim


In a large pitcher, add strawberries and pomegranate arils. Add in juice of blood oranges, pomegranate juice, and blood orange liqueur (and sweetener if using agave or substitute). Pour in champagne.
Transfer to the refrigerator and allow flavors to marry for at least 4 hours, up to 12.

To serve, add sprite to sangria and stir. (optional: Garnish glass rims with sugar and a strawberry.) Drop a sugar cube in the bottom of each glass. Pour in sangria.

Recipe Notes
*If using ice – add ice to glasses and not to pitcher of sangria. Ice in the pitcher will cause the sangria to become watery.
*Recipe can easily be halved for 4 servings.

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