Name: Limoncello Sangria
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: For the Limoncello; 1 cup Erik and Tracy’s Homemade Limoncello or your favorite brand of limoncello, chilled; 2 tablespoons Elderflower Liqueur (optional); 1 cup fresh raspberries or strawberries (or a combination); 1 medium lemon, thinly sliced and cut into halves, seeds discarded; One (750 ml) bottle champagne or sparkling wine, chilled Champagne flutes; Chilled champagne flutes or cocktail glasses filled with ice; Candied citrus peel

Drinks

Limoncello Sangria

Author: Mary DiSomma

Nothing is more fun—or easy—than making limoncello at home. I first started after my brother Erik and sister-in-law Tracy sent me a bottle they made using their own homegrown lemons. It was one of those “Oh my gosh, this is amazing” moments. At first, I just used a splash inmy Prosecco Blueberry Limoncello Punch recipe. But once I realized how easy it was, I started making my own, too. There was no going back. Now I always keep a bottle in the freezer—and I make big batches to give to friends and family too. Everyone loves it!

Limoncello Sangria

Limoncello, fresh berries, and bubbly champagne come together in this bright, summery sangria—elevated by a touch of floral elderflower liqueur. Light, fun, and fabulous for entertaining!

Yield: 6
Prep Time: 10 minutes min
Total Time: 10 minutes min

Ingredients

For the Limoncello

1 cup Erik and Tracy’s Homemade Limoncello or your favorite brand of limoncello, chilled
2 tablespoons Elderflower Liqueur (optional)
1 cup fresh raspberries or strawberries (or a combination)
1 medium lemon, thinly sliced and cut into halves, seeds discarded
One (750 ml) bottle champagne or sparkling wine, chilled Champagne flutes
Chilled champagne flutes or cocktail glasses filled with ice

For the Garnish (optional)

Candied citrus peel

Instructions

If desired, chill your champagne flutes prior to serving. On a hot summer day, I love to serve this drink with a bit of frost on the glass!
In a large pitcher, combine the limoncello, elderflower liqueur (if using), and the raspberries and/or strawberries. Stir to combine. This mixture can be prepared several hours ahead and kept in the refrigerator.
When ready to serve, add the chilled champagne or sparkling wine. You can serve this drink one of two ways—either in individual glasses or champagne flutes or in a large pitcher. If serving in individual glasses or flutes, divide the limoncello and fruit mixture evenly among the 6 glasses. Top with the chilled champagne or sparkling wine. You can also mix the champagne or sparkling wine directly in the pitcher with the limoncello fruit mixture. If you are serving the sangria in a champagne flute, I don’t use ice. But if you are serving it in a cocktail-type glass, feel free to add ice to the glass.
If desired, garnish with some of my homemade candied citrus zest.

View Mary's Tips

Ingredient Tips

Pro tip: Don’t have superfine sugar on hand? No problem. Just toss regular granulated sugar into a blender or food processor and pulse for a few seconds to make it finer. You’re not going for powder—just a texture in between.

Elderflower liqueur is made from tiny white elderflowers. It’s sweet, floral, and has gentle notes of pear, peach, and citrus. If you’re not familiar with it, it’s worth trying—it adds a layer of delicate complexity to cocktails, and while it’s optional in this recipe, I think it makes the drink extra special. Special thanks to my daughter Nerina for turning me on to this one!

Dry or semi-dry sparkling wines are your best bet. Prosecco is great, but cava or champagne work too—just make sure it’s nicely chilled and not too sweet.

Preparation + Preservation Tips

In flutes, it feels elegant and refined. In a pitcher? Casual and festive. You can chill the glasses ahead of time or toss in some frozen berries for a colorful (and practical!) twist.

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!