This Patriotic Porch Sangria recipe combines the sweetness and sparkle of summer holidays

With Independence Day this weekend, we’re looking forward to one of the first major post-lockdown holidays—and all the celebration it entails. To kick things off, we’re hoping to keep things fun while still staying cool with this sangria recipe from Aimee Broussard, a cost-efficient concoction combining the sweetness of summer fruit with the spritz of sparkling wine. Even if you don’t have time to cut mini stars out of apples or pears, simple slices work just as well (this drink will probably deplete too quickly for anyone to notice, anyway).


Prep Time: 1 hour
1 (750-ml) bottle dry white wine
1 cup white grape juice
2 cups fresh blueberries
1 lb. fresh strawberries, hulled and sliced
1 (750-ml) bottle Champagne
3 to 4 Granny Smith apples, thinly sliced (pears would be delicious, too)
Stir together white wine, grape juice, blueberries and strawberries in a large pitcher. Cover and refrigerate for 2 to 4 hours so flavors can meld. (Note: the longer the mixture sits, the more red it will become.)
When ready to serve, stir in Champagne, apples and ice. Serve immediately.
TIP: Cut apple slices with a star-shaped cookie cutter (or you could freehand) and immediately add to sangria to prevent browning.
Makes 8 servings.