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  • Writer's pictureFarmer Amy

Farmstead Spring Sangria

Updated: Feb 20, 2021

I like to make these in a double batch on Friday night in 2 one quart mason jars. That way I can open one on Saturday to sip on for brunch and leave one infusing in the fridge for Sunday brunch. This is a great way to use up an opened bottle of wine you have sitting around. It is light and refreshing, not too sweet, and beautiful while it's infusing in the fridge or being served in a glass.

I also include a Mocktail version of this recipe for our 21 and under crowd.

Enjoy and drink responsibly!

~ Farmer Amy

Cocktail Ingredients:

1-1/2 oz Brandy

4 oz Triple Sec

1 can ginger-ale refrigerated

white wine (at least 20 oz worth)

1/2 lemon sliced

1/2 lime sliced

1/2 cup cranberries

In a one quart mason jar, add your lemon and lime slices, and your cranberries. Add to that the Brandy, Triple Sec, 1 can of ginger-ale and then fill the remainder of the jar with white wine. Screw the lid on tight then gently turn it upside down (over your sink in case your jar leaks) and swirl the fruit around. Place in fridge to chill for at least an hour. Repeat the swirling technique to mix all the flavors together before serving in a glass over ice.

Mocktail Ingredients:

2 can ginger-ale refrigerated

1 splash orange juice

1 splash lemon juice

1/2 lemon sliced

1/2 lime sliced

1/2 cup cranberries


For garnish I pour out some of the fruit from the mix: a slice of lemon or lime and a few cranberries to decorate the drink.

Makes 1 quart or about 4 servings.

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