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!
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Food Photography and Styling by Kelly Jaggers
Vanilla Berry Sparkling Sangria
Ingredients
- 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 ounces blueberries
- 6 ounces raspberries
- 6 ounces 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
Instructions
- 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.
Nutrition
The first time I had Sangria was around 1987 at the incredible Tio Pepe’s in Clearwater, FL. Since then, my wife and I have enjoyed several great red, and white versions. This recipe will be our go-to going forward. And yes, the vanilla bean is a must that adds a nice richness to the mixed berries. Thanks Tori
So glad you enjoyed it Steve!
I don’t have a vanilla bean. Can I use extract?
Yes, however I prefer the flavor of the whole bean here. After simmering the simple syrup you can stir in 1-2 teaspoons, or to taste.
I used a merlot, added citrus fruit and some strawberries, and it is OUTRAGEOUS!!! Leaving it in the fridge overnight to “blend” everything together…thank you Tory for another great recipe.
The sangria looks awesome and refreshing
This certainly takes the idea of sangria to a totally new level. Looks elegant and moreish tho’ I may take the amount of sugar down even further being a very, very dry wine person. The fruit will give the wine almost enough sweetness methinks: has to be tried!
Of course I’m a huge sangria fan, but you probably knew that. XOGREG
Greg come over and I will make it for you! 🙂
might do this for Mother’s day …. me being mother haha
This would get me drunk, wine and rum!
Great! Thank you! Will definitely give this a try
Can I use a sweeter wine? I don’t care for a dry wine.
Gina yes. In this case I would recommend cutting the simple syrup sugar amount to 3/4 cup, so the drink doesn’t become overly sweet. You can always add a little more simple syrup (equal parts water and sugar, mixed over heat till dissolved) for additional sweetness if needed.
This sounds amazing! Can’t wait to make this!!!
Lee it is soooo tasty. Goes down very easy! 🙂