It’s Friday. It’s the holiday season. LIFE IS GOOD.

Strawberry Satsuma Champagne Sangria I

But! It’s going to get better. Right this very second. After you make this punch sangria hybrid. It’s so appropriate.

Strawberry Satsuma Champagne Sangria I

Plus, there is lots of fruit here and I’m pretty sure that fruit and champagne translates to BREAKFAST. It’s just what you’re supposed to do.

Strawberry Satsuma Champagne Sangria I

The bubbly you use here is your choice: go super sweet or dry, whatever you prefer. The recipe serves as a general guideline below and it’s my favorite way to have this little cocktail. However, it may take a bit of playing around depending on your tastebuds. I love both sweet and dry champagne (seriously… I don’t discriminate), but prefer the sweet option here. Shocking. I have made it with a prosecco though… and it was pretty darn good. Do your thing, make it your own.

Then clink your computer screen so we can celebrate!

Strawberry Satsuma Champagne Sangria I


Strawberry Satsuma Champagne Sangria

Yield: serves 4 appropriately, 2 obnoxiously, and is easily multipied

Total Time: 10 minutes


6 satsuma oranges
8 ounces strawberries, hulled
1 pint raspberries
1 (750mL) bottle of chilled champagne, as dry or sweet as you'd like it
6 ounces Grand Marnier liqueur
4 ounces club soda
2 ounces cherry brandy
fresh mint for garnish


Add 2 of the satsuma oranges, the strawberries and raspberries to a large punch bowl or pitcher. Juice the remaining 4 satsumas - you want about 1/2 or 2/3 cup of orange juice. Add the champagne, grand marnier, club soda and brandy to the bowl and stir everything together. Taste the sangria and if it's not sweet enough for you, add some simple syrup (equal parts sugar and water, boiled then cooled to room temperature) until it reaches the desired sweetness. Serve with a garnish of fresh mint.

You can definitely make this ahead of time and store it in the fridge, but making it waaaay advance may cause it too lose some of the bubbles.

Strawberry Satsuma Champagne Sangria I

Thumbs up for fruit servings.

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24 Responses to “Strawberry Satsuma Champagne Sangria.”

  1. #
    Taylor @ FoodFaithFitness — December 27, 2013 @ 8:01 am

    Wow, what a pretty drink! I haven’t ever eaten a satsuma but I have come very close to eating some satsuma scented body butter….I think the real thing is a better choice. Perfect for NYE!


  2. #
    Jennifer @ Peanut Butter and Peppers — December 27, 2013 @ 8:19 am

    You had me at strawberries! What a wonderful drink and perfect for the holiday season. I just love it!


  3. #
    Lily @ Life, Love, and Cupcakes — December 27, 2013 @ 8:28 am

    I love this time of year because there’s just SO MUCH CHAMPAGNE! I could probably come up with an excuse to drink it every day….


  4. #
    Nancy — December 27, 2013 @ 9:19 am

    What a great holiday drink, cant wait to try it soon!


  5. #
    Belinda@themoonblushbaker — December 27, 2013 @ 9:54 am

    MMMM…. so pretty but looks even more delicious! I can not wait for champagne punch, it is my fave of the new years season.


  6. #
    Averie @ Averie Cooks — December 27, 2013 @ 10:29 am

    Strawberries, raspberries, the oranges, the Grand Marnier and cherry brandy, and the champagne! YES! I happily admit to drinking champagne multiple times per week and this would be a perfect way to maybe stretch a bottle a little bit – or at least throw a party :) Have a wonderful weekend!


  7. #
    Nicocobell — December 27, 2013 @ 11:47 am

    Beautiful and sounds delicious too. I love champagne! I had a mimosa the other day with fresh grape fruit juice instead, it was awesome. Can’t wait to try this champagne sangria!


  8. #
    Courtney — December 27, 2013 @ 11:52 am

    I am ALL OVER THIS. I actually came here looking for a champagne punch of some kind and this so fits the bill. Now off to stalk your appetizers.


  9. #
    Vero @ French Cooking for Dummies — December 27, 2013 @ 12:05 pm

    What a great festive drink! I love it! Cheers :D


  10. #
    Mallory @ Because I Like Chocolate — December 27, 2013 @ 12:20 pm

    What a festive, wintery take on sangria. I am all for it!


  11. #
    Larry — December 27, 2013 @ 3:38 pm

    Having one of these right now would make my back-to-work-after-SIX-days-off-in-a-row day WAYYYYY better.


  12. #
    Happy Valley Chow — December 27, 2013 @ 4:49 pm

    That sounds delicious! Can’t wait to try this :)

    Happy Blogging!
    Happy Valley Chow


  13. #
    Pretend Chef — December 27, 2013 @ 10:54 pm

    What a great treat to end the work week with. This looks so delicious. Gotta give this a try.


  14. #
    Eileen — December 28, 2013 @ 6:28 pm

    Wow, this looks fantastic! Such a beautiful and clearly tasty new year’s eve drink. :)


  15. #
    Layla @ Brunch Time Baker — December 29, 2013 @ 3:49 pm

    looks so fresh and vibrant!


  16. #
    Cindy — December 31, 2013 @ 12:45 am

    I’m trying this recipe out tonight to make sure it’s good to go for tomorrow night – NYE. I know Jessica has already hinted at adjusting the sweetness depending on the sparkling wine used. The ‘champagne’/sparkling wine I used was slightly sweet so I cut the Gran Marnier down to about 3 oz and it still seemed too sweet. I also bought a couple of bottles of dry Frexinet (sp?) and I think I’ll use that instead for tomorrow night. It’s super delicious (alcohol lover here) but it may be a little strong for lightweights. Happy NY 2014!!!



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