This Pineapple Summer Sangria is a bright, refreshing wine cocktail made with fresh pineapple and strawberries, a splash of brandy, homemade rose simple syrup, and crisp white wine. It’s an ideal warm-weather drink—easy to prepare, crowd-pleasing, and perfect for picnics, backyard gatherings, or relaxing on the patio.
Originally published May 25, 2023; updated July 13, 2024.
This sangria blends juicy pineapple and ripe strawberries with floral rose simple syrup, a touch of brandy, and a dry white wine like Pinot Grigio. The result is a layered, fruity cocktail with a gentle caramel note from the brandy and a light floral sweetness from the rose syrup. It’s effortless to make and becomes even better after resting, when the flavors have time to mingle.
With about 10 minutes of hands-on prep, this recipe yields a generous pitcher to share. For the best results, let the sangria chill for at least an hour or preferably overnight so the fruit infuses the wine. Serve chilled over ice and garnish with fresh fruit or herbs for a festive finish.
Ingredients
Pineapple: Use a ripe pineapple with golden skin and a sweet aroma. Fresh pineapple adds tropical sweetness and texture; canned pineapple chunks can work in a pinch.
Strawberries: Choose firm, fragrant, red strawberries. Fresh berries are best, but frozen can be a convenient substitute.
Brandy: A mid-range brandy adds richness and depth. You can substitute with light rum, cognac, or a citrus liqueur if preferred.
Rose Simple Syrup: Homemade rose syrup adds delicate floral sweetness. You may use store-bought rose syrup or plain simple syrup to taste.
Pinot Grigio: A dry white wine keeps the sangria light and refreshing. Sauvignon Blanc or a dry rosé also make good alternatives.
How to Make Pineapple Sangria
- Prepare fruit. Chop pineapple and strawberries into small chunks and add them to a large pitcher.
- Add brandy and syrup. Pour brandy and rose simple syrup over the fruit and stir gently to combine.
- Add wine. Pour two bottles of dry white wine into the pitcher and stir well to combine.
- Rest. Refrigerate for at least one hour, ideally overnight, to let the flavors meld.
- Serve. Serve chilled over ice. Garnish with pineapple slices, strawberries, or fresh herbs.
Recipe Pro-Tips
- Use ripe fruit. Ripe pineapple and strawberries deliver the best natural sweetness and aroma.
- Let it sit. Resting in the fridge improves flavor—overnight is best.
- Muddle to speed infusion. If short on time, lightly mash the fruit with syrup and brandy before adding wine, then chill for at least an hour.
- Adjust sweetness. Taste before serving and add more rose syrup to sweeten or a splash of soda water to lighten.
- Cover while chilling. Use a pitcher with a lid or wrap tightly to prevent fridge odors from affecting the sangria.
- Serve cold. Pour over ice; frozen fruit pieces also make flavorful ice cubes.
- Garnish. Add pineapple slices, strawberries, mint, or a sprig of rosemary for aroma and presentation.
- Scale up. Double or triple the ingredients for larger gatherings.
Serving Suggestions
Serve this sangria alongside light summer fare such as salads, grilled vegetables, or fruity desserts. It pairs well with fresh, bright dishes that complement the tropical and floral notes of the drink.
Storage Directions
Keep leftovers in a sealed pitcher or airtight container in the refrigerator for 2–3 days. Stir before serving. Note that fruit may become softer over time, and the flavor will continue to evolve.
Frequently Asked Questions
Yes. Substitute the wine with a zero-proof dry white, ginger ale, club soda, or sparkling water. Omit brandy or replace it with apple cider, peach nectar, or cherry juice for a similar depth of flavor.
Yes. Pineapple juice will make the sangria sweeter and more concentrated, and it won’t add texture. Start with about 2 cups and adjust to taste.
Resting dramatically improves flavor. If you’re in a hurry, muddle the fruit with syrup and brandy before adding wine and chill at least one hour for better results.
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Pineapple Summer Sangria
Ingredients
- 1/2 ripe pineapple, chopped into small chunks (about 3 cups)
- 2 cups fresh strawberries, chopped
- 1/2 cup brandy
- 1/2 cup rose simple syrup
- 2 bottles (750 ml each) Pinot Grigio or other dry white wine
Instructions
- Add chopped pineapple and strawberries to a tall pitcher.
- Pour brandy and rose simple syrup over the fruit and stir gently to combine.
- Pour in both bottles of white wine and stir well.
- Refrigerate for at least 1 hour, preferably overnight. Serve cold over ice.
Notes
Storage: Store leftover sangria in an airtight container in the refrigerator for 2–3 days.
Tips: Use ripe fruit, let the sangria rest for best flavor, muddle fruit to speed infusion, and adjust sweetness to taste.