Cherry Bomb Sparkling Sangria

15 minutes + 4 hours chilling timeServes 4-6
Cherry Bomb Sparkling Sangria photo


  • 2 c fresh cherries, pitted and halved 2 oranges, cut into wheels
  • ⅔ c simple syrup
  • 1 c brandy or orange juice
  • 1 c cherry juice 1 (750 ml) bottle white Albariño wine 1 Chandon Brut Sparkling Wine, chilled


Combine fruit, simple syrup, brandy or orange juice, and cherry juice in a large bowl. Chill for 2–3 hours covered in the refrigerator, stirring a few times. Transfer fruit mixture to a large pitcher and pour white wine over. Refrigerate again until well chilled, at least two more hours, up to 8 hours. When ready to serve, pour the bottle of chilled sparkling wine into the pitcher, stir and serve over ice.

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