Limoncello Sangria

A beautiful and refreshing twist on classic sangria, this Limoncello Sangria leans into bold berry flavor and bright citrus in the best way. Frozen berries infuse the drink as they chill, a quick strawberry syrup adds just enough sweetness, and tangy Italian limoncello brings everything together for a crisp, vibrant finish. It’s a berry sangria that feels light, balanced, and made for sharing.

This sangria recipe is designed for entertaining, easy to prep ahead, easy to pour, and guaranteed to disappear fast. Pair it with Greek Chicken and Potatoes for a relaxed yet polished menu that highlights fresh, Mediterranean flavors from start to finish.

• What Makes This Recipe So Good
• What Goes Into Limoncello Sangria
• How To Make Limoncello Sangria
• Tips For Making Limoncello Sangria
• Recipe FAQ’s
• Berry Sangria Recipe

What Makes This Recipe So Good

This Limoncello Sangria stands out because the flavors are layered, not muddled. Using frozen berries slowly chills the drink while releasing their juices, giving this berry sangria a deeper fruit flavor without watering it down. The strawberry syrup adds controlled sweetness, so the sangria stays balanced rather than overly sugary.

What really sets this sangria recipe apart is the limoncello. Instead of relying on sliced citrus alone, the limoncello brings a smooth, tangy lemon flavor that blends seamlessly with the wine. The result is a sangria that tastes bright, refreshing, and intentionally crafted, perfect for make-ahead entertaining and warm-weather gatherings.

What Goes Into Limoncello Sangria

This Limoncello Sangria uses a short, intentional ingredient list to keep the flavors bright, fresh, and balanced.

• Pink Moscato: Light, slightly sweet, and aromatic, pink moscato creates an easy-drinking base that pairs naturally with berries and citrus. Its gentle sweetness means you do not need to overcompensate with added sugar.
• Limoncello: This is where the sangria gets its signature character. Limoncello brings smooth, tangy lemon flavor that blends into the wine rather than sitting on top like sliced citrus alone.
• Frozen Mixed Berries: Using frozen raspberries, strawberries, and blueberries chills the sangria as it sits while slowly releasing their juices. This gives the berry sangria depth and color without diluting the drink.
• Strawberry Syrup (Optional): A simple homemade syrup lets you control the sweetness instead of relying on juices or soda. It rounds out the sangria recipe while keeping the berry flavor clean and natural.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Limoncello Sangria

1. Make the Strawberry Syrup: Combine strawberries, sugar, and water in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally, until the sugar has fully dissolved.

1. Cool and Strain: Remove from heat, cover, and allow the syrup to cool completely to room temperature. Strain through a fine mesh sieve, pressing gently, then discard the pulp and seeds.

1. Chill the Wine: Ensure the moscato is well chilled before assembling the sangria. Starting cold helps keep the drink refreshing and limits dilution when served over ice.

1. Assemble Sangria: In a pitcher, combine 1/4 cup strawberry syrup, moscato, limoncello, frozen berries, mint leaves, and lemon slices. Stir gently to combine without crushing the fruit.

1. Rest and Infuse: Refrigerate the sangria for at least 30 minutes before serving. This allows the flavors to meld while the berries slowly release their juices.

1. Serve and Garnish: Pour into ice-filled glasses, spooning fruit into each serving. Garnish with a fresh strawberry on the rim and serve immediately.

This Limoncello Sangria pairs beautifully with Greek Chicken , whose lemony, herb-forward flavors echo the bright citrus notes in the drink. The savory depth of the chicken keeps the menu grounded while letting the sangria stay light and refreshing.

To finish, keep dessert fruit-forward and unfussy. Lemon Bars highlight the citrus in the sangria, while Strawberry Rhubarb Crisp plays off the berry notes for a natural, crowd-pleasing ending that feels just right for warm-weather entertaining.

Tips For Making Limoncello Sangria

• Use frozen berries if you can. I love frozen berries here because they chill the sangria while slowly releasing flavor. It keeps the drink cold without watering it down like ice does.
• Taste before adding more syrup. Moscato and limoncello both bring sweetness, so I always start with 1/4 cup syrup and adjust after tasting. You can add more, but you can’t take it out.
• Let it sit, but not overnight. About 30 minutes to 1 hour in the fridge is perfect. Any longer and the lemon slices can start to dominate the flavor.
• Chill everything first. Cold wine, cold limoncello, cold fruit. Starting cold means your sangria stays crisp and refreshing when served.

No. The syrup is optional and mainly gives you control over sweetness. If your moscato is already sweet enough, you can skip it or add just a splash.

A chilled pink moscato works best because it is light, aromatic, and slightly sweet. A dry rosé can work too, but you may want to add a little more syrup.

Leftovers are best within 24 hours. After that, the fruit softens and the lemon flavor becomes more pronounced.

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IngredientsUSMetric1x2x3x

Strawberry Syrup (Optional):

• ▢ 8 oz strawberries fresh and ripe, hulled, trimmed and washed
• ▢ 1/3 cup sugar
• ▢ 1/4 cup water

Sangria:

• ▢ 750 ml pink moscato bottle, chilled, sparkling or any rosé
• ▢ 1/2 cup limoncello
• ▢ 1 cup frozen raspberries or fresh if you don’t have frozen
• ▢ 1 cup frozen strawberries hulled and halved
• ▢ 1/2 cup frozen blueberries
• ▢ 1 handful mint leaves washed
• ▢ 1 lemon thinly sliced, seeds discarded

Instructions

• To prepare syrup, combine strawberries, sugar and water in a small saucepan on medium heat. Bring to a boil while stirring occasionally until sugar dissolves. Remove from heat, cover and allow to cool to room temperature. Press the syrup through a mesh sieve in small batches and discard pulp and seeds.
• Combine 1/4 cup of the strawberry syrup with the moscato, limoncello, berries, mint leaves, lemon slices in a large pitcher.
• Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a strawberry, slotted onto the edge of the glass.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Berry Sangria

Ingredients

Strawberry Syrup (Optional):

• 8 oz strawberries fresh and ripe, hulled, trimmed and washed
• 1/3 cup sugar
• 1/4 cup water

Sangria:

• 750 ml pink moscato bottle, chilled, sparkling or any rosé
• 1/2 cup limoncello
• 1 cup frozen raspberries or fresh if you don’t have frozen
• 1 cup frozen strawberries hulled and halved
• 1/2 cup frozen blueberries
• 1 handful mint leaves washed
• 1 lemon thinly sliced, seeds discarded

Instructions

• To prepare syrup, combine strawberries, sugar and water in a small saucepan on medium heat. Bring to a boil while stirring occasionally until sugar dissolves. Remove from heat, cover and allow to cool to room temperature. Press the syrup through a mesh sieve in small batches and discard pulp and seeds.
• Combine 1/4 cup of the strawberry syrup with the moscato, limoncello, berries, mint leaves, lemon slices in a large pitcher.
• Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a strawberry, slotted onto the edge of the glass.

Notes

Nutrition

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