Imagine sipping a glass of Sparkling Moscato Berry Peach Sangria on a warm afternoon, where the sweetness of white and pink Moscato mingles with juicy peaches, pineapple, and berries—balanced by fizzy soda and a hint of Chambord.

This colorful, refreshing sangria is as delightful to serve as it is to enjoy.

Why You’ll Love This Recipe

Dual Moscato magic — white and pink Moscato blend for floral, honeyed notes

Chambord kick — a splash of raspberry-blackberry liqueur adds depth and elegance

Effervescent finish — lemon-lime soda and seltzer water create the perfect fizz

Fruit-forward — peaches, pineapple, strawberries, raspberries, and blueberries shine

Make-ahead ease — assemble early, refrigerate, and top with soda just before serving

What You’ll Need (Ingredient Highlights)

White & Pink Moscato — sweet, aromatic base wines

Chambord — rich raspberry liqueur for color and complexity

Lemon-lime soda & seltzer — balance sweetness with bubbles

Fresh peaches & pineapple — juicy stone fruit adds sunny flavor

Mixed berries — strawberries, raspberries, blueberries for color and tartness

Lime slices — bright, citrusy garnish

Pro Tips Before You Start

Chill everything — keep wines and fruit chilled to preserve bubbles and freshness.

Uniform fruit pieces — chop peaches and pineapple into similar-size chunks so each sip gets an even mix.

Stir gently — when adding soda and seltzer, stir just enough to combine without deflating the bubbles.

Rest time — refrigerate sangria at least 2–3 hours (or overnight) for flavors to meld.

Top off at serving — add soda and seltzer just before pouring to maximize effervescence.

How to Make Sparkling Moscato Berry Peach Sangria

Step 1: Prep the Fruit
Chop fresh peaches, pineapple, halve 2 cups strawberries, and measure 2 cups raspberries and 1 cup blueberries.

Gather a large pitcher.

Step 2: Build the Wine Base
Pour both 750 ml bottles of white and pink Moscato into the pitcher, then add Chambord liqueur.

Stir gently to combine.

Step 3: Add Fruit & Chill
Add all the chopped and whole fruit to the pitcher.

Cover and refrigerate for 2–12 hours to allow the fruit to infuse the wine.

Step 4: Add the Fizz & Serve
Just before serving, pour in 2 cups lemon-lime soda and 2 cups seltzer water.

Stir lightly to preserve bubbles.

Fill glasses with ice, pour sangria, and garnish with lime slices.

Serving Suggestions

Light appetizers — goat cheese and crostini or prosciutto-wrapped melon

Fresh salads — mixed greens with citrus vinaigrette

Grilled fare — chicken skewers or shrimp tacos complement the sweetness

Variations & Substitutions

Wine swap — try Prosecco in place of seltzer for extra sparkle

Liqueur change — use peach schnapps instead of Chambord for peach boost

Tropical twist — add mango or kiwi slices

Herbal note — float fresh mint or basil leaves

Storage & Leftovers

Make-ahead — prepare base sangria (wine, Chambord, fruit) up to 12 hours ahead; add soda just before serving.

Refrigerate covered up to 24 hours (without soda) for best flavor.

Discard fruit after one day; it becomes soft and overly infused.

FAQs

Can I use other wines?
Yes—dry Riesling or Prosecco both work beautifully in place of Moscato.

How long can I chill the sangria?
Up to 12 hours before adding soda; beyond that, fruit may become mushy.

What’s the best way to keep it bubbly?
Add soda and seltzer at the last minute and stir minimally.

Can I make a single-serve version?
Mix 4 oz Moscato, 1 oz Chambord, a splash of soda, and a few berries in a wine glass.

Is this sangria kid-friendly?
Omit the Chambord and replace wine with grape juice for a mocktail version.

How do I prevent fruit from floating unevenly?
Cut fruit into similar sizes and give the pitcher a gentle swirl before serving each time.

Final Thoughts

This Sparkling Moscato Berry Peach Sangria is equal parts beautiful and delicious—a vibrant, bubbly celebration in a glass.

Perfect for brunches, barbecues, or any time you want an easy, elegant cocktail!