This roasted cherry sangria recipe uses roasted cherries for deep, jammy flavor. A make-ahead summer drink with red Zinfandel and cava rosé.

This cherry sangria came together after a box of Harry & David cherries landed on my counter. I used to be a red wine drinker, but heartburn pushed me toward whites and bubbly. Roasting the cherries deepens their flavor, and the cava rosé adds a festive fizz that makes this summer sangria feel like a celebration.

Why You’ll Love This Roasted Cherry Sangria

Roasting the cherries concentrates their sweetness and gives the drink a jammy, almost smoky depth you don't get from raw fruit.
It's a make-ahead dream: just mix the wine, kirsch, and cherries, then let it chill for a few hours or overnight. The flavors meld while you do nothing.
The two-wine approach (red Zinfandel plus bubbly cava rosé) creates a layered, festive drink that feels fancy but takes almost no effort.

Key Ingredients for Roasted Cherry Sangria

Cherries: Use ripe, sweet cherries for the best flavor. Harry & David cherries are ideal because they're large and juicy, but any fresh sweet cherry works. If using frozen, roast a few minutes longer to drive off extra moisture.
Red Zinfandel: Choose a fruity, medium-bodied Zinfandel with low tannins. A jammy style complements the roasted cherries. Avoid oaky or heavily tannic reds, which can clash with the fruit.
Kirsch: This clear cherry brandy adds a subtle cherry note without extra sweetness. If you can't find it, substitute brandy or a cherry liqueur like Cherry Heering. For a non-alcoholic version, use a cherry syrup.

Kitchen Tools for This Sangria Recipe

Oven-safe baking dish (9x13 or similar) for roasting the cherries
Large pitcher for mixing and chilling the sangria
Sharp knife and cutting board for slicing the orange
Ice cube tray (large cubes are best to slow dilution)

Tips for Making the Best Roasted Cherry Sangria

Spread the cherries in a single layer in your baking dish so they roast evenly. Overcrowding will steam them instead of concentrating their flavor. Let them cool completely before adding to the wine; warm cherries will cloud the sangria and dull the wine's brightness.

Chill the mixture for at least 3 hours, but overnight is better. The extra time lets the cherry flavor really infuse the wine. When you're ready to serve, add the cava just before pouring to keep its bubbles lively. Use large ice cubes so they melt slowly and don't water down the drink.

Cherry Sangria Variations to Try

If you can't find fresh cherries, frozen ones work fine, just roast them a few minutes longer to evaporate extra moisture. Swap the kirsch for brandy or cherry liqueur if that's what you have. For a white wine sangria, replace the red Zinfandel with a dry unoaked chardonnay or sauvignon blanc and use a dry sparkling wine instead of cava rosé. You can also add other summer fruit like sliced peaches, nectarines, or raspberries along with the cherries. To make a non-alcoholic version, substitute the red wine with a good-quality red grape juice and the cava with sparkling water or lemonade.

How to Serve This Summer Sangria

Fill glasses with ice, pour the chilled wine-cherry mixture about two-thirds full, then top with a generous splash of cava rosé. Garnish with fresh mint or basil leaves, the herb's brightness cuts through the sweet fruit. This sangria pairs beautifully with grilled chicken, a simple green salad, or a cheese board with aged manchego and prosciutto. It's also perfect for a backyard party: make a big pitcher, set out glasses and ice, and let guests serve themselves.

How to Store Leftover Cherry Sangria

Store any leftover sangria in the refrigerator for up to 2 days. Keep in mind that the fruit will continue to infuse, so the flavor will deepen. The cava will lose its carbonation over time, so it's best to store the base mixture (wine, kirsch, cherries, and orange) without the bubbly. When you're ready for another glass, add fresh cava right before serving.

Can You Freeze Roasted Cherry Sangria?

You can freeze the roasted cherry mixture (without the wine or cava) for up to 3 months. Let the cherries cool completely, then transfer them along with any juices to a freezer-safe container. Thaw in the refrigerator overnight, then combine with the wine and cava as directed. Freezing the whole sangria isn't recommended because the carbonation will be lost and the texture of the fruit may become mushy.

Recipe

Roasted Cherry Sangria

Pin recipe

Cook: 40 min
Total: 3 h
Cuisine: Spanish

Ingredients

1 pound cherries (pitted and sliced in half)
1 tablespoon sugar
1 750 ml bottle red zinfandel (Gnarly Head)
5 ounces Kirsch (cherry flavored liqueur)
1 orange (thinly sliced)
1 750 ml bottle cava brut rosé (sparkling rose wine)
mint or basil leaves

Instructions

Preheat oven to 400 degrees F. Place cherries in an oven proof baking dish and sprinkle with sugar. Roast the cherries for 35-40 minutes. Allow to cool completely.
Combine the red zinfandel and Kirsch in a pitcher with the roasted cherries and any remaining juice. Add orange slices and refrigerate for 3 hours or up to overnight.
Serve over ice, top with a hefty pour of the cava rosé and garnish with mint or basil leaves and make a toast to your health.