I’m always on the hunt for new spins on classic drinks. My Blackberry Lemonade Sangria really brightens up any gathering.

This recipe blends fresh blackberries, tart lemonade, and wine to create a refreshing cocktail you can easily make at home. I love how the berries and lemon bring that sweet-tangy balance—never gets old.

If you want something simple but full of flavor, this sangria’s a solid pick. With just a few ingredients and easy steps, I can throw together a pitcher in no time.

Mixing blackberries and lemonade into my sangria always makes it pop at parties—or honestly, just for a chill weekend.

Blackberry Lemonade Sangria Cocktail Recipe

This Blackberry Lemonade Sangria pulls together fresh fruit, lemonade, wine, and a little spirit. Sweet, tart, and colorful—it fits right in whether you’re relaxing or hosting friends.

John

Prep Time 15

Total Time 15

Serving Size

Equipment

I reach for a big pitcher to mix and serve the sangria.
A long spoon is handy for stirring and getting those flavors to mingle.

Cutting board and knife—can’t skip those for slicing lemons or any extra fruit.
If you don’t want seeds or pulp, a fine mesh strainer is nice to have.
I keep a measuring cup nearby for the liquids.

For serving, I like short glasses and always make sure there’s plenty of ice.
Skewers or cocktail picks are fun for fruit garnish if I’m feeling fancy

Ingredients

I try to get everything set out before I start so I’m not scrambling. Here’s what I use:

1 bottle 750 ml dry white wine, chilled

1 cup blackberry-flavored vodka
2 cups lemonade
1 cup fresh blackberries
1 large lemon sliced thin
1 cup club soda chilled
2 –3 tablespoons simple syrup optional, to taste
Ice

Instructions

First, I drop the blackberries and lemon slices into the pitcher. Next up: pour in the wine, vodka, and lemonade.
I give it a gentle stir with a big spoon, making sure the fruit gets evenly spread out and starts releasing flavor.

Now’s the time to taste. If it’s too tart, I’ll stir in simple syrup little by little.
Once it tastes right, I pop the pitcher in the fridge for at least an hour so everything can blend together.
Right before serving, I add the club soda and ice, then stir gently again. I pour the sangria into glasses, making sure each gets some fruit.

If I’m in the mood, I’ll garnish with extra blackberries or a lemon wheel on the rim. Why not?

Notes

Chilling is key—it lets the flavors mellow and mix. I think making it a few hours ahead gives the best results.

If I’m serving later, I wait to add the club soda and ice so the drink stays fizzy and cold.

No blackberry vodka? No problem. Regular vodka plus a few extra blackberries works just fine.

Sweetener is totally up to you and depends on your lemonade. I always taste before dumping in more sugar.

For a non-alcoholic version, I swap the wine and vodka for white grape juice and use more lemonade and club soda.

Fresh fruit is a must for flavor and that vibrant look.

Tasting Notes

First sip? I notice the sweet and tart are nicely balanced.

The blackberries give a soft berry taste, while the lemon cuts through with a fresh, clean edge.

Aroma:

Sweet berries
Hints of citrus
Light, crisp scent

Each sip is cool and refreshing. The fruit flavors stand out, but the wine still comes through.

Texture:

Light body
Fruity pieces add interest
Not too thick or heavy

I get just a hint of the wine—it gives the sangria a smooth finish. The lemonade keeps things crisp, but not sour.

The fresh fruit and wine leave a nice aftertaste. I find the blackberry and lemon linger for a bit, but not so much that it’s overwhelming.

Must Have Ingredients

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Substitute

If I don’t have blackberries on hand, I just use raspberries, blueberries, or strawberries instead. Fresh or frozen fruit both seem to work fine in this recipe.

For the lemonade, sometimes I swap in limeade or even a blend of orange juice and lemon juice. The flavor changes a bit, but you still get that tart, citrusy thing going on.

If I’m making a non-alcoholic version, I’ll switch out the wine for white grape juice or sparkling water. That makes the drink totally family-friendly, which is nice.

If I’m allergic to berries, I’ll go with peaches, nectarines, or apples instead. I slice them pretty thin so they soak up more flavor—always a good thing.

Sometimes I toss in some fresh mint or basil for a twist. Just a sprig in the glass can change the smell and taste in a subtle, interesting way.

Blackberry Lemonade Sangria Cocktail Recipe