Winter Blood Orange Sangria

Blood oranges are my favorite citrus. They are super versatile, tasty in savory dishes, sweet dishes and in cocktails. I love the balance of bold, citrusy and sweet taste that no other citrus can compare in flavor. 

There's something great about the vibrant color in a sea of neutrals in the dead of winter. When the sun shining doesn't reflect enough color for the world to shine, citrus allows us a fresh taste. Plus, there are worse things than a little vitamin C in flu and cold season! 

When winter gets tough, the citrus pulls us through. A versatile and easy sangria recipe is a great way to pull you out of the winter funk. You can make this for a few glasses or multiply for guests.

Summerfield Delight | Winter Blood Orange Sangria with White Wine and Rhubarb by AITA

Winter Blood Orange Sangria


  • 1 blood orange sliced
  • 1 lemon sliced
  • 1/2 cup cane sugar
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh blood orange juice
  • 3/4 cup Rhubarb by AITA (or another liqueur you like) 
  • 1 bottle dry white wine
  • seltzer
  • more citrus for garnish


Start by placing the sliced blood orange and lemon in a pitcher. 

Pour the sugar over top and then add in the lime juice, blood orange juice and liqueur of choice. I like to use Rhubarb because it's not too sweet, and has an almost savory flavor from the pink peppercorns. 

Let the base of the sangria sit in the fridge for 2-3 hours before serving. 

I like to pick out some citrus slices from the pitcher and cut them in quarters and add to individual glasses before serving.

Add ice to wine glasses and pour 1/3 way up with sangria base. Fill glass almost to the top with white wine, and top with a little bit of seltzer. Add one of your quarter pieces to the top of glass and drink away.

Keep wine and base in fridge when not drinking. If you have leftovers and don't wan them the same day, just remove the citrus slices before leaving overnight. The rind can get bitter. If serving to a crowd you can add wine directly to pitcher. This recipe takes 3/4 to 1 full bottle depending on the strength you want.