Strawberry Kiwi Sangria (With Rosé Wine And Vodka)

There’s nothing like a wine punch recipe made with lots of fruit soaked in alcohol to get a party started. And this strawberry kiwi sangria is no exception. Made with rosé wine, kiwi strawberry vodka and fresh fruit, it’s a light, tasty and refreshing summer cocktail that everyone loves.

strawberry kiwi sangria in a glass with ice

We’ve all been there.

You can’t decide what to serve at your next get together, and you want to mix things up a little.

Why not go with this strawberry kiwi sangria recipe?

Made with rosé wine and kiwi strawberry vodka, it’s a refreshing summer drink that is super easy to make, tastes light and refreshing, and looks pretty in a glass.

So it works equally well for an afternoon cookout or an evening soiree.

Plus you can put a big batch of it together ahead of time. Which means you won’t have to spend all your time making drinks while your friends are there.


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strawberry sangria ingredients

Here is your shopping list:

  • Fruit: 3 or 4 kiwis, 1 16-ounce package of strawberries. These do not have to be exact amounts since they are added to the pitcher for flavor and color. If you want to garnish the glasses with fruit, you’ll need extra kiwis and strawberries.
  • Wine: Two 750 mL bottles of your favorite light-bodied rosé wine such as pink Moscato or white Merlot. I like to use Barefoot Strawberry Fruitscato for its extra strawberry flavor.
  • Vodka: 1 cup Pinnacle kiwi strawberry vodka.
  • Soda: 1 1/2 cups (or 1 12-oz can) 7-Up or club soda. The extra fizz is really light and refreshing for summer parties and creates more of a sparkling strawberry kiwi sangria.


  • The vodka can be omitted or reduced to 1/2 cup if you want to keep the drink light on the alcohol.
  • Use rum instead of vodka for a more tropical taste.
  • Replace the kiwi strawberry vodka with regular vodka if that’s what you have on hand. However, the Sangria won’t taste quite as fruity.
  • Other summer fruit such as raspberries and blackberries also work well. You can either replace the strawberries with them, or add them to the strawberry kiwi mix.
  • If you prefer a less sweet sparkling punch, substitute club soda for the 7-Up.

How to Make Strawberry Kiwi Sangria

This recipe makes about 12 6-ounce glasses of Sangria.

Prep work

sliced strawberries and kiwis on a cutting board

Peel the kiwis and slice them.

Wash the strawberries and remove the hulls. Then slice.

If you’re going to be using the fruit for garnish, you’ll want to slice some extras that are thin enough to fit well into your glasses. Then put them in the refrigerator in an airtight container (or wrap them in plastic wrap) to keep them fresh.

Combine the ingredients

Pour 2 bottles of rose wine and 1 cup kiwi-strawberry vodka into a large pitcher or drink dispenser.

I usually put everything in a pitcher for the chilling phase and then pour it into a drink dispenser for serving. Mostly because the pitcher fits into my refrigerator better.

Then add in the sliced fruit.

If you don’t have a large enough pitcher, you can split the recipe in half and put it into two smaller containers. So that would be 1 bottle of wine, ½ cup vodka and about half the sliced strawberries and kiwis in each one.

Cover and chill in the refrigerator for at least 2 hours, or overnight. I usually aim for at least 4 hours.

The chilling time allows the fruit to blend with the wine and vodka, which adds some extra flavor to the drink.

However, don’t let it sit for too long (24 hours is probably too long) as the fruit will start to get mushy and lose its color. Which doesn’t look very appetizing.


When you are ready to serve, add 1 12-ounce can (or 1½ cups) of 7-Up to the wine and fruit mixture. You don’t want to put it in too soon or it will go flat.

Then put some ice and a couple of slices of kiwi and strawberries in each glass before pouring in the sangria.

Or use frozen strawberries instead of ice cubes. They’ll add extra strawberry juice (and flavor) to the drink as they melt.

I don’t like to put the ice in the pitcher because it waters down the drink.

For parties, I usually serve Sangria in a drink dispenser because it cuts down on the number of spills.

I keep an ice bucket and some pre-sliced strawberries and kiwis in a dish beside the dispenser. Then everyone can help themselves and add whatever garnishes they like.

However, if your friends want to eat the wine-soaked fruit, then a pitcher might be a better option for easier access.

Strawberry kiwi sangria recipe

Time saving tips

If you like to get things done as quickly as possible when you’re getting ready for a party (like I do), these tips will help:

  • Buy strawberries that have already been hulled and chopped. Most grocery stores sell these in containers.
  • Get kiwi that has already been peeled and sliced. This one may be a little trickier since there isn’t as much demand for kiwis. You might be able to find a fruit platter that has both strawberries and kiwis on it. Use up the rest of the fruit by combining it in a bowl to make a fruit salad.
Overhead of strawberry kiwi sangria in a pitcher with a few glasses and a cutting board with kiwis and strawberries on it


How long should the fruit soak in alcohol?

The fruit should soak for at least 4 hours and up to 12 hours for the best flavor. But don’t soak it for longer than 24 hours or the fruit will start to get mushy and lose its color.

How long will Sangria stay fresh?

The wine and fruit mixture can be kept in the refrigerator for up to 1 day before the fruit starts to get mushy and lose its color. If you remove the fruit, the rest of the alcohol mixture will keep for 4 or 5 days. However, once the soda has been added, Sangria should be consumed within a few hours as it will go flat quickly.

Can you freeze Sangria?

Yes, but it won’t be a traditional Sangria when it comes out since the fruit will be mush. Sangria can be stored in the freezer for up to a month, and actually makes a really good alcoholic slushie. Just put it in the blender after you take it out of the freezer, and it tastes delicious!

top view of strawberry kiwi sangria in a glass

Other sangria recipes you might like

Or browse all of our sangria recipes.

strawberry kiwi sangria in a glass with a pitcher behind

Strawberry Kiwi Sangria

Made with rose wine, fresh fruit and flavored vodka, this strawberry kiwi sangria is super easy to make and tastes so refreshing. It's perfect for any summer celebration.
5 from 1 vote
Prep Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 5 minutes
Servings 12 glasses
Calories 176 kcal


  • Large pitcher or drink dispenser
  • measuring cup


  • 2 750 mL bottles of rose wine such as pink Moscato, white Merlot or Barefoot Strawberry Fruitscato
  • ½ cup Pinnacle kiwi strawberry vodka or regular vodka
  • 3 or 4 kiwis sliced
  • 1 16-ounce package of fresh strawberries sliced
  • 1 12-ounce can (or 1½ cups) 7-Up or club soda
  • Ice for serving
  • Extra slices of kiwi and strawberries for garnish


  • In a large pitcher or drink dispenser, add moscato, vodka, sliced kiwi, and strawberries.
  • Cover and refrigerate for at least 4 hours.
  • Add 1½ cups (1 12-ounce can) of 7-Up to the pitcher just before serving.
  • Put ice ½and a few slices of strawberries and kiwi in each glass, then pour in the sangria.


  • The vodka can be omitted or reduced to 1/2 cup for a lighter drink.
  • For a more tropical flavor, substitute rum for the vodka
  • Sangria with fruit in it can be stored in the refrigerator for up to a day before serving. If the fruit is removed, it will last for a few days.
  • Letting it chill for a few hours before serving allows the fruit flavors time to blend with the alcohol, resulting in a better-tasting drink.


Calories: 176 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 11 mg | Potassium: 308 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 40 IU | Vitamin C: 60 mg | Calcium: 30 mg | Iron: 1 mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorWanda Simone
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This post was originally published on May 29, 2021 but was updated with new content on June 29, 2022.

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