Champagne Sangria Punch

Who’s up for a fizzy, colorful cocktail? A fizzy, colorful Champagne Sangria Punch cocktail, to be specific?!

This festive, sparkly punch is perfect for the holiday season, girls night, bridal showers, and any reason to pop some bubbly in between. It’s as gorgeous as it is delicious.

Champagne is mixed with wine-soaked winter fruits including kiwi, oranges, and pomegranate arils, then finished with a splash of orange juice to sweeten each sip.

Champagne is such a crowd pleaser already and the fact that this drink is so beautiful makes it an even bigger joy to drink.

Start with your vino. You’ll need 1 bottle (750ml) each riesling and champagne. 

Something I learned during a visit to a winery many years ago is that not all rieslings are sweet, so for this particular drink, be sure you’re choosing one on the sweeter side. Relax Riesling is one of my favorites.

If you want your Champagne Sangria Punch even sweeter, you could use moscato wine instead.

Pour the riesling into a big pitcher or punch bowl then prep your fruit. I like a variety of in-season fruit including pomegranate, kiwi, and oranges.

Cut 1 orange in half lengthwise then into slices.

Next de-seed 1 pomegranate. 

There are a variety of ways to de-seed a pomegranate, but this is my preferred method.

You could also buy just the pomegranate arils at the grocery store. I think they are so beautiful in this drink — like little jewels.

Finally, peel then slice 4 kiwi. The kiwi get kind of fizzy in the champagne – it’s so fun.

Add the fruit to the pitcher with the wine then refrigerate for 2 to 24 hours.

When you’re ready to serve, slowly add the champagne and 1-1/2 cups orange juice (Tip: that’s just one of the small/single-serve Simply Orange containers.)

Stir to combine then pour over ice and serve!

Mimosas are another one of my favorite drinks, especially on Thanksgiving and Christmas morning, so this punch is really hitting all the holiday bases. Hope you enjoy!

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