4.9 from 504 votes
Citrus moscato sangria
Citrus moscato sangria combines a variety of fresh citrus fruits including grapefruit, orange, blood orange, clementine, and kumquat with Moscato wine and orange liqueur for a refreshing, fruit-forward beverage. The mixture is macerated with honey and liqueur, then finished with sparkling water and lemon juice to add effervescence and bright acidity. Served chilled with ice and citrus pieces, this sangria offers a lively balance of sweet, tart, and bubbly elements, making it a vibrant drink option for gatherings or warm days.
Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings:
6
to 8
Course:
Drinks, Cocktails
Cuisine:
South American, Fusion, Italian, Spanish
Ingredients
- 1 grapefruit peeled and cut into supreme style segments
- 2 orange peeled and cut into supreme style segments
- 1 blood orange cut into slices
- 2 clementine cut into slices, mandarins
- 10 Kumquat cut into slices
- 2 tablespoons honey
- ½ cup orange liqueur like Grand Marnier
- 2 cups sparkling water chilled
- lemon juice of 1
- 1 750 ml moscato wine bottle chilled; can also use Spanish moscatel wine
- ice
Instructions
- Put the citrus fruit slices and segments in a pitcher. Add the honey and orange liqueur, let macerate for at least 30 minutes.
- Add the chilled sparkling water, moscato wine, lemon juice and ice. Mix well. The citrus moscato sangria can be served immediately or kept refrigerated for a couple of hours before serving.
- When serving the sangria use a spoon or fork to put some of the citrus pieces into each glass.
Cup of Yum
Notes
- Replace Moscato wine with sparkling white grape juice and omit orange liqueur for a non-alcoholic version.