Sangria Recipe with Prosecco & Raspberries

Frozen raspberries straight from the freezer. Prosecco over them. Maple syrup. Pulse until it’s half-frozen, half-liquid—that’s the whole thing.

Why You’ll Love This Sangria Cocktail

Takes six minutes flat. Not an exaggeration. Throw things in a blender and you’re done. Summer drink that actually tastes like fruit, not like you drowned berries in cheap wine and waited three days. Works for one person or eight. Scale it up. The math doesn’t get harder. Cold without watering itself down because it’s frozen raspberries doing the work, not ice cubes. They melt into the drink instead of diluting it into nothing. Tastes like a cocktail but it’s basically fruit and bubbles. Feels less heavy than actual sangria.

What You Need for Raspberry Sangria

Frozen raspberries. A full cup or so—doesn’t need to be exact. Thawed ones get mushy, so keep them frozen straight from the bag.

Prosecco. Not champagne (too dry, too expensive). Not cava (works but it’s weird). The carbonation is the point. Flat wine makes this sad.

Maple syrup. Thicker than regular sugar. Dissolves into the cold liquid better. A tablespoon, maybe a bit more depending on how sweet you like things. Not cloying. Just enough that it’s not tart.

That’s it. Three ingredients. This is a white sangria cocktail that doesn’t pretend to be complicated.

How to Make Frozen Sangria

Dump the frozen raspberries into a blender or food processor. Don’t thaw them. The ice crystals matter—they keep it slushy instead of turning it into juice.

Pour the prosecco over top. The carbonation brings something. Flat wine doesn’t work the same way. You need the bubbles.

Add the maple syrup. Start with less than you think you need. You can always add more. Can’t take it out.

How to Get the Texture Right

Pulse the blender. Short bursts. Not continuous blending or you’ll pulverize it into a smooth slush that melts in thirty seconds. You want texture—tiny frozen bits with liquid moving through it.

Listen for the machine to slow down. That’s the sign. When the sound shifts and you see frosty bits still moving around the bowl, stop. Look inside. You’re watching for that moment where it’s still icy but starting to have liquid in it.

The second it stops being completely frozen and the frosty cloud forms—that’s done. Over-blend and you get syrup. That’s not the point.

Serve it right away. It melts. Fast. Five minutes sitting and you’ve got mostly liquid with some berries floating in it. You want the icy texture. Drink it cold.

Sangria Cocktail Tips and What Goes Wrong

Don’t use fresh raspberries. They fall apart. Frozen ones hold their structure.

Prosecco matters more than you’d think. It’s not just a mixer. It’s the whole vibe. Something about the bubbles keeps it light.

The maple syrup dissolves better than granulated sugar in cold liquid. Less granular texture at the end. Smoother.

Can’t scale this down much more than one drink without it being weird to blend. It’s fast enough that making one at a time is actually fine.

If it comes out too thick, you over-blended. Add a splash more prosecco and stir. If it’s too thin, you didn’t freeze the berries enough or you blended too long. Happens. Next time, shorter pulses.

The color is deep red because raspberries. Not like a wine sangria. This is a drink. Looks like it matters. Tastes better than it looks, which is saying something.

Sangria Recipe with Prosecco & Raspberries

By Emma

Prep:

6 min

Cook:

0 min

Total:

6 min

Servings:

1 serving

Ingredients

• 100 g (3/4 cup) frozen raspberries
• 90 ml (3/8 cup) prosecco
• 20 ml (1 1/3 tbsp) maple syrup

Method

1. 1 Start with frozen raspberries straight from the freezer; no thawing needed or texture suffers later.
2. 2 Pour prosecco over berries in machine bowl; the carbonation brings freshness and lightness compared to flat wine.
3. 3 Add maple syrup—thicker than cane sugar but lends caramel undertones. Adjust little by little; sweet enough means barely syrupy, not cloying.
4. 4 Pulse machine in short bursts. Avoid over-blending or it turns watery not slushy. You want tiny frozen crystals but not liquid mush.
5. 5 Listen for the machine slowing and the frosty cloud forming inside bowl; visually check texture stops shifting into juice.
6. 6 Serve ASAP. Slush melts fast; you want icy grit on tongue, not melted syrupy mess.

Nutritional information

Calories

95

Protein

0.3g

Carbs

12g

Fat

0g

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Frequently Asked Questions About Sangria Sangria Recipe

Can I make this without a blender? Not really. You need the blending to break up the frozen berries while keeping them icy. A fork doesn’t work. You could try a food processor. Might be grainier. Blender is the move.

Does this work with other frozen fruit? Frozen strawberries, yeah. Frozen blackberries, sure. Frozen mangoes would be weird with prosecco but probably fine. The texture changes based on the fruit. Raspberries stay chunky in a good way.

How long does it stay slushy? Five, maybe ten minutes if it’s really cold. It melts. That’s the trade-off. You make it right before you drink it.

Can I use cava instead of prosecco? White sangria made with cava works. It’s drier, so adjust the maple syrup down a bit. Different vibe. Not worse, just different.

What if I want it sweeter? Add more maple syrup. Start with half a tablespoon extra. Taste and go from there. Some people like it almost dessert-like. Some don’t. No rules.

Can I make a big batch ahead? You can mix the raspberry and syrup part in advance. Keep it frozen. Add prosecco right before blending. Don’t blend ahead. It separates. The bubbles disappear. Defeats the whole purpose.

Does this work as a red sangria recipe too? Not with raspberries. Red sangria is usually wine and whole fruit sitting for hours. This is different. This is a frozen raspberry cocktail drink. Totally different approach. Both good, just different things.