Fourth of July sangria adds patriotic spirit (and red, white, and blue color) to your Independence Day celebration. Guest love to sip on this light and fruity summer sangria.
- 8–10 cups watermelon (cubed with large visible seeds removed – 80 ounces)
- 6–8 watermelon slices (½ to 1 inch thick)
- 3 cups strawberries (quartered, 24 ounces)
- 3 cups blueberries (halved, 24 ounces)
- 3 cups black or red grapes (halved, 24 ounces)
- 1.5 liter white wine (Pinot Grigio or Sauvignon Blanc)
- 16 ounces lemon lime soda (optional, 2 cups)
- 16 ounces triple sec (2 cups)
- 8 ounces lemon juice (1 cup)
- Prepare fruit.
- Use a star shaped cookie cutter to cut stars out of the watermelon slices. You will need 6-8 stars to circle the dispenser. Dice leftover watermelon.
- Layer fruit in container staring with several cups of watermelon, then half of the blueberries, and half of the strawberries.
- Tip: Use watermelon to fill in the center of the dispenser and keep other fruits toward the outer edge.
- Top the strawberries with half of the grapes and then arrange the water melon stars in the center of the grape layer. Look at the outside of the container to make sure the stars are clearly visible, move any grapes that block the stars.
- Layer remaining fruit in container staring with the blueberries then the strawberries and watermelon. (Continue using the watermelon to fill in the center of the dispenser and keep other fruits toward the outer edge.).
- Combine all liquid ingredients in a pitcher, stir, then pour over fruit in beverage dispenser. Allow to steep in the refrigerator for 6-8 hours. Serve cold.
- Serving Size: 1 cup
- Calories: 105
- Sugar: 10
Keywords: Fourth of July sangria, sangria recipe. watermelon sangria, red white and blue sangria