Elevated Sangria recipes to keep you cool this summer

As easy to make as it is delicious, Sangria is the ultimate summertime hero. All you need is chilled wine, fresh fruit, lots and lots of ice cubes, and a couple of other ingredients to jazz it up, and voilà, you’ve got yourself an endlessly sippable batch cocktail to entertain all your friends in the blink of an eye.

Elevate your next brunch, backyard barbecue or pre-game happy hour with these effortless, gorgeous takes on this summer staple.

Summer Fruit Sangria

For 1 punch bowl, 12 servings

Reduce by half for a 6-person pitcher

Pour 2 bottles (750 ml each) of dry white wine into your bowl. This recipe also works with a light red. Squeeze the juice from 2 lemons, 2 oranges and 2 limes cut into wedges, seeds removed. Cut up some additional fresh wedges and drop them into the bowl. Add 2 to 3 peaches cut into wedges and 2 cups sliced strawberries. Add 1 cup sugar and a couple of cinnamon sticks. Pour in 1 cup fresh lemonade or limeade and 3/4 cup apricot brandy or peach schnapps. Stir well and let chill for about 6 hours to allow the flavors to blend, stirring occasionally. Right before serving, add ice and 4 cups chilled sparkling water. Stir one last time and pour into wine glasses with a ladle.

Berry & Limoncello Rosé Sangria

For 1 6-person pitcher

In a large pitcher (or punch bowl), combine 3/4 cup limoncello, 1 cup quartered fresh strawberries and 1 cup fresh raspberries. Top with 1 750-ml bottle chilled demi-sec rosé champagne and stir in half a lemon cut into thin wheels, seeds discarded. Pour into ice-filled glasses, scoop some of the fruit into each glass and garnish with a lemon wheel.

Note: You can also make this with a non-sparkling dry rosé wine. Just top each glass with sparkling water for a bit of fizz.

Sangria Verde

For 1 6-person pitcher

In a large pitcher (or punch bowl), combine 1/2 cup thinly sliced cucumber, 3/4 cup cubed green melon, 1/2 cup halved green grapes, 1 lime, thinly sliced, the juice of 1 lime, 2 sprigs of mint, and 2 sprigs of basil. Pour in 1 750-ml bottle of chilled Vinho Verde, 1/2 cup white rum (optional), and 1/4 cup brown sugar simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours (note: this sangria is best served on the same day). Serve in tall glasses over ice, scooping in some of the fruit. Top each glass with chilled sparkling water and garnish with fresh mint and basil leaves.