This sweet and refreshing Vanilla Berry Sparkling Sangria is made with fresh berries, rosé, a touch of rum and sparkling water. The flavor is boosted by a vanilla-infused simple syrup. Don’t use vanilla extract here, a whole vanilla bean split down the middle provides the perfect flavor punch. You’ll love it!
Did you know that sangria made its American debut at the 1964/1965 New York World’s Fair? It’s true! At the Spanish Pavilion, fair guests could have their first taste of chilled red wine sangria. This fruity wine-based drink has evolved quite a bit over the years, and cooks have gotten creative with the ingredients. Wine is always the base, but the type of wine varies between red, white and rosé. Fresh fruit is almost always added.
In the past I’ve experimented adding with apple cider and peaches to my sangria. I even created a pomegranate-based Rosh Hashanah sangria! I love that wine-infused fruit flavor; it’s the perfect beverage for a warm spring or summer afternoon.
I think this might be my favorite sangria recipe. It’s the perfect chilled drink for a brunch buffet. Enjoy!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Food Photography and Styling by Kelly Jaggers
Vanilla Berry Sparkling Sangria
- 1 bottle dry rosé (substitute 3 3/4 cups pink lemonade for mocktail)
- 1 cup sugar
- 1 cup water
- 1 whole vanilla bean, split
- 12 oz blueberries
- 6 oz raspberries
- 6 oz blackberries
- 1/2 cup white rum (omit for mocktail)
- 2 cups unsweetened berry-flavored sparkling water (or substitute regular sparkling water), chilled
You will also need
- Sangria pitcher, small saucepan, small mesh strainer
Make a vanilla simple syrup. Start by splitting the vanilla bean in half with a knife. Leave one end attached.
In a saucepan, combine the sugar and water and heat until the sugar has completely dissolved. If you like a less sweet sangria you can use 3/4 cup of sugar instead. Add the vanilla bean and continue to simmer for an additional 5 minutes. Allow the syrup to cool to room temperature before adding to the sangria.
Rinse and clean the berries, then place them in the bottom of the sangria pitcher.
Pour in the rum and rosé. Strain the vanilla simple syrup though a fine mesh strainer, then add it to the pitcher. You can add the vanilla bean to the pitcher as well for a stronger vanilla flavor. Place sangria in the refrigerator to chill for 2 hours up to overnight. Just before serving, add the sparkling water. Serve.
NOTES: If you plan on serving right away, be sure that the rosé and berry sparkling water have been chilled ahead of time. If serving for Passover, make sure your liquors are certified kosher for Passover. If gluten free, make sure your rum is certified gluten free.