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fruit filled rainbow sangria

Rainbow Sangria

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  • Author: Tiffany
  • Prep Time: 10 mins
  • Inactive Chill Time: 3 hours
  • Cook Time: 5 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 8 1x


This Rainbow Sangria is an easy, refreshing summer libation that’s as beautiful as it is delicious!


  • Fruit, peeled and chopped I used strawberries, watermelon, oranges, mango, pineapple, kiwi, blueberries, and purple grapes — see blog post for other ideas and options
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 bottle Pinot Grigio or Pinot Gris
  • 1/3 cup orange liqueur
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 bottle sparkling wine such as Cava
  • Lemon and lime slices, for garnish
  • Colorful edible flowers, for garnish (optional)


  1. Bring the sugar and water to a boil to make the simple syrup. Once simmering and the sugar is dissolved, remove from heat and let cool.
  2. In a pitcher, mix together the white wine, orange liqueur, lime juice, lemon juice, and cooled simple syrup. Chill for at least 3-4 hours.
  3. Wash, peel, and cut all of your fruit into small chunks. Grapes and blueberries can be left whole.
  4. In tall glasses, layer the fruit in even layers to make a rainbow (ROYGBIV). Start the glass with the purple fruit on the bottom. The final layer, from the top, should be red fruit, orange fruit, yellow fruit, green fruit, blue/indigo fruit, and purple fruit.
  5. Pour the sangria mix in the glasses until 3/4 full. Top the rest of the glass with chilled sparkling wine.
  6. Garnish with lemon and lime slices and edible flowers, if serving. Serve with both a spoon and straw. Enjoy!