Sparkling Sweet Tea Sangria is a refreshing summer cocktail easily made with sweet tea, sparkling wine, orange liqueur and fresh berries. The star-spangled fruit kabobs give each glass a fun and festive touch!
Beat the heat with a pitcher of Sparkling Sweet Tea Sangria — a simple, crowd-pleasing drink that combines classic sweet tea with bubbly sparkling wine and a splash of orange liqueur. Fresh berries and pineapple add bright flavor and color, while the star-shaped fruit kabobs make each glass feel festive and special.
This sangria is perfect for summer gatherings like Fourth of July cookouts, pool parties, or casual weekend get-togethers. It’s easy to prepare ahead of time so you can spend more time enjoying guests and less time mixing drinks.
Making a pitcher is quick: combine ripe raspberries, juicy pineapple chunks and plump blueberries with orange liqueur and sweet tea, then top with sparkling wine. Let it chill so the flavors meld, and garnish each glass with a patriotic star-spangled fruit skewer for a fun finishing touch.
We enjoy this sweet tea sangria all summer long. It’s especially popular for holidays and backyard gatherings — prepare it in advance and it will be one of the first things guests reach for.
What You Need to Make Sparkling Sweet Tea Sangria
- Raspberries
- Pineapple chunks and thick pineapple slices
- Blueberries
- Orange liqueur (triple sec, Cointreau or Grand Marnier)
- Sweet tea
- Sparkling wine (prosecco or champagne)
- Star-shaped cookie cutter (for the pineapple)
- 6-inch bamboo skewers (for the kabobs)
How to Make Sparkling Sweet Tea Sangria
- Place raspberries, pineapple chunks and blueberries in the bottom of a large pitcher.
- Add the orange liqueur, sweet tea and the bottle of sparkling wine.
- Gently stir to combine. Refrigerate for at least 2 hours to allow the flavors to meld; the flavor intensifies the longer it sits.
- While the sangria chills, prepare the star-spangled fruit kabobs for garnish.
How to Make Star-Spangled Fruit Kabobs
- Cut star shapes from thick pineapple slices using a small star-shaped cookie cutter.
- Thread blueberries and raspberries onto a 6-inch bamboo skewer, alternating the fruit.
- Top each skewer with a pineapple star for a festive garnish.
More Refreshing Tea Ideas
Peach Tea Slushies: Frozen peaches blended with sweet tea make a frosty, fruity slush — an ideal afternoon pick-me-up.
Tailgate Tea: Sweet tea spiked with bourbon and mixed with citrus and pineapple juices for a bold, game-day cocktail.
Cranberry Orange Spiked Sweet Tea: A festive, citrusy cocktail that works well for winter gatherings.
Cinnamon Apple Iced Sweet Tea: A cozy, fall-inspired iced tea with warming flavors that pair well with seasonal menus.
Ice Chest Tea: A large-batch citrus and tea drink that’s perfect for serving a crowd at parties or picnics.
How to Serve and Store Sweet Tea Sangria
- To serve, fill glasses with ice and add a star-spangled fruit kabob. Pour the chilled sangria over the ice and enjoy.
- Store leftover sangria in the refrigerator for up to five days. Note that the flavor will deepen the longer it sits.
If you make this Sparkling Sweet Tea Sangria, feel free to share a photo on social media and tag the creator to show how you served it. Enjoy this bright, bubbly summer cocktail with friends and family!
xoxo,
Sparkling Sweet Tea Sangria
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- Author: The BakerMama
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 6-8
Description
Sparkling Sweet Tea Sangria is a refreshing summer cocktail that’s perfect for sipping on the patio, poolside or at a picnic. It’s easily made with sweet tea, sparkling wine, orange liqueur and fresh berries. The star-spangled fruit kabobs give each glass a fun and festive touch!
Ingredients
Sweet Tea Sangria:
- 1 cup raspberries
- 1 cup pineapple chunks
- 1 cup blueberries
- 1/4 cup orange liqueur (triple sec, Cointreau or Grand Marnier)
- 4 cups sweet tea
- 1 (750 ml) bottle sparkling wine (prosecco or champagne)
Star-Spangled Fruit Kabobs:
- thick pineapple slices, cut into small stars
- raspberries
- blueberries
Instructions
Place the raspberries, pineapple chunks and blueberries in the bottom of a large pitcher. Add the orange liqueur, sweet tea and the bottle of sparkling wine. Gently stir to combine, then refrigerate for at least 2 hours to let the flavors meld. The drink will develop a stronger flavor the longer it sits.
While the sangria chills, make the star-spangled fruit kabobs. Cut star shapes from thick pineapple slices using a small cookie cutter. Thread blueberries and raspberries onto a 6-inch bamboo skewer, finishing each skewer with a pineapple star.
To serve, fill glasses with ice and place a fruit kabob on each glass. Pour the chilled sangria over the ice and enjoy.