Jackfruit Sangria Cocktail Recipe
This sangria recipe leans into the sweet, tropical vibe of jackfruit. It’s a twist on the classic Spanish wine punch, but with a little more sunshine in every sip.
Equipment
- Large pitcher (2-quart capacity)
- Wooden spoon: For stirring.
- Sharp knife
- Cutting Board
- Measuring cups and spoons
- Wine glasses for serving
- Fine mesh strainer (optional)
- Ice cube tray (for freezing fruit pieces)
Ingredients
- 1 bottle 750ml white wine (Pinot Grigio or Sauvignon Blanc work well)
- 2 cups fresh jackfruit cut into 1-inch chunks
- 1 orange sliced into thin rounds
- 1 lemon sliced into thin rounds
- 1 lime sliced into thin rounds
- 1/4 cup orange liqueur like Cointreau or Triple Sec
- 2 tablespoons honey or simple syrup
- 1 cup club soda
- Ice cubes
- Fresh mint leaves for garnish optional
Instructions
- Start by pulling out the yellow jackfruit pods from the core. Toss the seeds and any tough bits, then chop the pods into 1-inch chunks.
- Drop the jackfruit, orange, lemon, and lime slices into your pitcher.
- Pour in the white wine and orange liqueur. Add honey or simple syrup, then stir until it’s all mixed and dissolved.
- Right before serving, add the club soda and give it a gentle stir.
- Fill your glasses with ice and pour over the sangria, making sure everyone gets some fruit in their glass.
- Toss in a fresh mint sprig if you’re feeling fancy.
Notes
Go for jackfruit that smells sweet and has a little give. If you can’t find fresh, canned jackfruit in syrup is a decent backup.
You can make this sangria up to a day ahead, but don’t add the club soda until you’re ready to serve—otherwise, it’ll go flat.
If you want a bigger punch of fruit flavor, mash some of the jackfruit with a wooden spoon before adding the wine.
This recipe is enough for 6–8 people. For a booze-free version, swap the wine for white grape juice and skip the orange liqueur.
Leftover sangria? Pop it in the fridge for up to two days, but heads up—the fruit will get softer the longer it sits.