I am way, way too excited about this foolproof way to make sure everyone gets their fair share of fruit in every single glass of sangria. Bonus: this method is perfect for parties (it doesn’t get much easier for the host or hostess). Double bonus: it’s freakin’ delicious, of course, because it’s sangria. In a jar!
Have you ever sat over a pitcher of sangria, stabbing at that perfect piece of potent booze-soaked fruit that keeps bobbing just out of your reach? Nod with me. I’d be willing to bet most sangria lovers can relate.
Well, no more. Everyone gets the perfect portion of potent strawberries, blackberries, and apples in every single serving with sangria in a jar. I can’t believe I didn’t think of this sooner!
The idea came to me as I was pulling out a tiny little test batch of a new flavor of sangria I was trialing. I’d chilled it in a mason jar, and all I had to do was add ice, the carbonated beverage, and a straw right to the jar. Holy epiphany!
The next day, I was making these. It’s a very slight variation of my white strawberry lemon sangria – I added blackberries, and, of course, divided the ingredients among several jars instead of assembling it in one pitcher. The result is light, refreshing, slightly pink-tinged, and perfect for summer. The recipe is very flexible – blueberries would be a nice addition, too. Or, really, anything else you want to add.
Individual sangrias in a jar are your oyster, pretty much. Have at it! Play with the recipe and make it yours. Or try the sangria in a jar thing with your own favorite sangria recipe. Just don’t forget to invite me over.
- 2 lemons, thinly sliced
- 1 apple, cored and sliced (any kind)
- 1 cup strawberries, hulled and sliced lengthwise
- 1 cup blackberries
- 1 750 ml bottle white wine (a dry-ish white wine is best – I like Sauvignon Blanc) (about ½ cup per jar)
- ½ cup white rum, divided (1 tablespoon per jar)
- Approx. 4 cups lemon-lime soda
- 8 16-ounce pint mason jars with lids and rims
- Divide lemon slices among the eight jars, then the apples, then the strawberries and blackberries.
- Pour the wine (1/2 cup each) and rum (1 tablespoon each) into each jar, over the fruit.
- Cover each jar with a lid and screw shut.
- Place in the refrigerator for 4 – 5 hours, or up to 12 hours.
- Remove from refrigerator. Add ice and pour lemon-lime soda to the top of the jar. Plop in a straw and serve.