Fruity Cherry Sangria

Summer entertaining has always been easier with a good pitcher drink. I can mix everything up an hour before guests arrive and actually enjoy the party instead of playing bartender all night. Plus, there’s something about serving drinks from a pretty glass pitcher that makes everyone relax.

That’s why sangria is my go-to for warm weather gatherings. I love using fresh cherries when they’re in season because they look beautiful in the glass and taste even better after soaking up all that wine. The roasted cherries add a deeper flavor than raw fruit, and it’s worth the extra step.

Want something fruity and refreshing? This cherry sangria delivers. Need a drink that works for a crowd? This recipe makes enough for everyone. Honestly, I make a double batch and keep one pitcher in the fridge for later in the week.

What Kind of Cherries Should I Use?

Fresh cherries are always your best bet for sangria, and you’ll want to grab whatever looks good at the store or farmers market. Sweet cherries like Bing or Rainier work great, but if you prefer a bit of tartness, sour cherries can add a nice kick to balance out the sweetness of the wine. If fresh cherries aren’t in season, frozen cherries are a solid backup option – just let them thaw completely and drain any excess liquid before adding them to your sangria. The most important thing is making sure they’re pitted before you slice them in half, unless you want your guests fishing out pits while they’re trying to enjoy their drink.

Options for Substitutions

This sangria recipe is pretty forgiving, so feel free to make some swaps based on what you have:

• Red zinfandel: Any fruity red wine works great here – try merlot, pinot noir, or even a Spanish tempranillo. Just pick something you’d enjoy drinking on its own.
• Kirsch cherry liqueur: Don’t have Kirsch? You can use cherry brandy, amaretto, or even regular brandy instead. For a non-alcoholic version, try cherry juice with a splash of almond extract.
• Fresh cherries: Frozen cherries work just fine when fresh aren’t in season – just thaw them first and drain any excess liquid. You could also use strawberries or raspberries for a different berry twist.
• Cava brut rosé: Any dry sparkling wine will do the job – prosecco, champagne, or even a sparkling rosé from California. If you want to save some money, a good quality sparkling water adds nice fizz too.
• Orange: Lemon or lime slices work as a citrus substitute, or try mixing in some sliced peaches or nectarines for extra summer flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with sangria is serving it immediately after mixing, but patience really pays off here – letting it chill for the full 3 hours (or even overnight) allows the flavors to blend together and the fruit to infuse the wine properly.

Another common error is adding the sparkling wine too early, which causes it to lose its bubbles and go flat, so always wait until you’re filling individual glasses to add the cava.

When roasting the cherries, keep an eye on them during the last 10 minutes since ovens vary and you want them softened and slightly caramelized, not burned or dried out.

Finally, don’t skip the cooling step for the roasted cherries – adding hot fruit directly to cold wine can create an unpleasant lukewarm temperature and mess with the overall flavor balance.

What to Serve With Cherry Sangria?

Cherry sangria is perfect for summer gatherings and pairs beautifully with light appetizers and snacks. I love serving it alongside a charcuterie board loaded with Spanish cheeses like manchego, cured meats, olives, and some crusty bread. It also goes great with grilled chicken skewers, shrimp tacos, or even a simple caprese salad since the fruity flavors complement fresh, bright dishes. For a casual backyard party, set out some chips and guacamole or bruschetta – the sangria’s sweetness balances out savory finger foods really well.

Storage Instructions

Store: Cherry sangria actually gets better as it sits! Keep it in a pitcher or large jar in the fridge for up to 3 days. Just hold off on adding the sparkling wine until you’re ready to serve, so it stays nice and bubbly.

Make Ahead: This is one of those recipes that’s perfect for making ahead. Mix the cherries, sugar, red wine, Kirsch, and orange slices the night before your party and let everything hang out in the fridge. The fruit will soak up all those flavors and taste amazing when you add the sparkling wine right before serving.

Serve: Pour the sangria over ice and add a splash of the sparkling wine to each glass. Don’t forget to scoop some of those boozy cherries and orange slices into each serving – they’re the best part!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 6-8 g
• Fat: 0-2 g
• Carbohydrates: 85-105 g

Ingredients

For the roasted cherry base:

• 1 lb cherries (pitted and halved for better roasting)
• 1.5 tbsp sugar
• 1 squeeze of fresh lemon juice

For the sangria:

• 25 fl oz zinfandel (I use Ravenswood Vintners Blend for its bold fruit profile)
• 6 fl oz cherry liqueur (I prefer Luxardo Sangue Morlacco for a deep, authentic flavor)
• 1 orange, thinly sliced
• 1 cinnamon stick
• 25 fl oz sparkling wine (chilled, add just before serving to keep the bubbles fresh)
• 1 bunch mint

Step 1: Roast the Cherries to Concentrate Flavor

• 1 lb cherries, pitted and halved
• 1.5 tbsp sugar
• 1 squeeze of fresh lemon juice

Preheat your oven to 400°F.

Toss the pitted and halved cherries with sugar and fresh lemon juice in a baking dish, spreading them in a single layer.

Roast for 35-40 minutes until the cherries are deeply caramelized and their juices have concentrated—you’ll notice the fruit darkening and the pan smelling intensely fruity.

This roasting step is crucial because it intensifies the cherry flavor and creates a rich, jammy base for the sangria.

Remove from the oven and let the cherries cool completely to room temperature before proceeding.

Step 2: Build the Sangria Base with Wine and Liqueur

• roasted cherries from Step 1 with all juices
• 25 fl oz zinfandel
• 6 fl oz cherry liqueur
• 1 orange, thinly sliced
• 1 cinnamon stick

In a large pitcher, combine the zinfandel and cherry liqueur, then add the cooled roasted cherries along with all their accumulated juices from the roasting pan—this is liquid gold for flavor.

Add the thinly sliced orange and cinnamon stick to the pitcher, stirring gently to combine all the elements.

I like to use a quality zinfandel with bold fruit notes because it stands up beautifully to the roasted cherries and cherry liqueur without getting lost.

The cinnamon stick will infuse the sangria with warm spice notes that complement the fruit perfectly.

Step 3: Chill and Marry the Flavors

• sangria mixture from Step 2

Cover the pitcher and refrigerate the sangria mixture for at least 3 hours, though I often let it sit overnight for even deeper flavor integration.

During this time, the cinnamon, cherry liqueur, wine, and roasted fruit will meld together beautifully, creating a complex, well-rounded flavor profile.

Step 4: Serve with Sparkling Wine and Garnish

• chilled sangria mixture from Step 3
• 25 fl oz sparkling wine, chilled
• 1 bunch mint

Fill serving glasses with ice and pour the chilled sangria base into each glass, dividing the cherries, orange slices, and cinnamon stick evenly among the glasses for visual appeal and flavor in every sip.

Top each glass with about 3 fl oz of chilled sparkling wine added just before serving—this keeps the carbonation fresh and adds a bright, effervescent quality to the drink.

Tear or gently pluck a few fresh mint leaves to garnish each glass, giving the sangria a fresh, herbaceous finish.

Serve immediately and enjoy.

Fruity Cherry Sangria

Delicious Fruity Cherry Sangria recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 glasses

Calories: 975

Ingredients Method

Ingredients

  

For the roasted cherry base:

• 1 lb cherries (pitted and halved for better roasting)
• 1.5 tbsp sugar
• 1 squeeze of fresh lemon juice

For the sangria:

• 25 fl oz zinfandel (I use Ravenswood Vintners Blend for its bold fruit profile)
• 6 fl oz cherry liqueur (I prefer Luxardo Sangue Morlacco for a deep, authentic flavor)
• 1 orange, thinly sliced
• 1 cinnamon stick
• 25 fl oz sparkling wine (chilled, add just before serving to keep the bubbles fresh)
• 1 bunch mint

Method

 

1. Preheat your oven to 400°F. Toss the pitted and halved cherries with sugar and fresh lemon juice in a baking dish, spreading them in a single layer. Roast for 35-40 minutes until the cherries are deeply caramelized and their juices have concentrated—you'll notice the fruit darkening and the pan smelling intensely fruity. This roasting step is crucial because it intensifies the cherry flavor and creates a rich, jammy base for the sangria. Remove from the oven and let the cherries cool completely to room temperature before proceeding.
2. In a large pitcher, combine the zinfandel and cherry liqueur, then add the cooled roasted cherries along with all their accumulated juices from the roasting pan—this is liquid gold for flavor. Add the thinly sliced orange and cinnamon stick to the pitcher, stirring gently to combine all the elements. I like to use a quality zinfandel with bold fruit notes because it stands up beautifully to the roasted cherries and cherry liqueur without getting lost. The cinnamon stick will infuse the sangria with warm spice notes that complement the fruit perfectly.
3. Cover the pitcher and refrigerate the sangria mixture for at least 3 hours, though I often let it sit overnight for even deeper flavor integration. During this time, the cinnamon, cherry liqueur, wine, and roasted fruit will meld together beautifully, creating a complex, well-rounded flavor profile.
4. Fill serving glasses with ice and pour the chilled sangria base into each glass, dividing the cherries, orange slices, and cinnamon stick evenly among the glasses for visual appeal and flavor in every sip. Top each glass with about 3 fl oz of chilled sparkling wine added just before serving—this keeps the carbonation fresh and adds a bright, effervescent quality to the drink. Tear or gently pluck a few fresh mint leaves to garnish each glass, giving the sangria a fresh, herbaceous finish. Serve immediately and enjoy.