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. With mason jar sangria, everyone gets the perfect portion of potent strawberries, blackberries, and apples in every single serving. 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. This make-ahead mason jar sangria 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.
Make-Ahead Mason Jar Berry Sangrias
- 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 1/2 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.
I love mason jar cocktails for parties! The sangria looks lovely in the jars, with the fruit — yum.
Soooo I am pretty much a lightweight when it comes to the drinkin’. So when I have wine, I always have to mix it with Sprite, which I learned from my mom (also a lightweight). I call it Sprine and it’s kind of my signature drink now. So to me, this is not Sangria. It’s White Berry Lemon Sprine. And it looks like the most delicious drink I have ever seen. Such a great idea!
Ugh, I am SO behind on replying to comments. You left this one forever ago, but I just have to tell you I’m still giggling about the word “sprine.” 😀
Yum! I love sangria. It’s my fav! I’m a light weight and having juice and fruit mixed into my wine makes it perfect! *hehe* Love the idea of putting the sangria in jars! So cute!
LOVE the idea of individual sangrias! So clever and perfect for upcoming picnics and parties.
I took a tray over to my sister’s for a picnic the other day, and they were a hit! So easy. My jars are going to get a lot of use this summer. 🙂
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This looks amazing! The idea of serving sangria in jars is genius!! I am definitely making these this weekend.
Hi Lusine, thanks so much! Hope you love them, and have a fantastic long weekend.
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I wonder if you could make this with a red wine? I’m not a big white wine fan?
Hi Linda, I’m not sure this exact recipe would work with red wine. But if you give it a try, let me know! I would think a lighter, drier red wine would be the most likely to work out.
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What is the absolute farthest in advance I could make this? Would love to make for my upcoming July wedding, but would need to make it 2 days in advance…
Hi Jo! The farthest in advance I would make it is actually only about 24 hours. But! You could cut up the fruit another day before that (just squeeze some lemon juice over the apples if using so they don’t brown). Then it would just be a matter of adding the wine and rum the next day. Congratulations on your upcoming wedding!
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I doubled this recipe for a cookout last weekend and it was a hit! I actually used Moscato, as I am not a fan of dry wine and it was really good. I’ve been asked to bring it again this weekend to a family trip to the cabin. Thanks for sharing your recipe!
So glad you liked it! I love that sangria is so forgiving – it’s so fun to make it your own!