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Rainbow Lemonade Sangria

  • Prep 20 min
  • Total 30 hr 20 min
  • Servings 12

Lemons are soaked in neon color for 24 hours, then frozen until firm and served in Mason jars full of sweet white sangria. A perfect party punch your guests will ‘ooh’ and ‘ahhh’ over! MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
September 20, 2016


cup water
(2.7 oz.) box Betty Crocker™ neon gel food colors
1 1/2
bottles (9 cups) Prosecco
cups white grape juice
cup peach schnapps
sprigs fresh mint
pounds ice
Special equipment: 12 wide-mouth pint-sized Mason jars


Hide Images
  • 1
    Place 1/4 cup of water in each of four plastic bags. Stir 1 tablespoon of neon food coloring—a different color in each bag—until the coloring is fully dissolved. Slice lemons. Place equal lemon slices in each of the four bags. Press out any air, seal tight, and store in the fridge overnight.
  • 2
    Remove lemons and gently pat dry with a paper towel. Place on a parchment-lined cookie sheet. Freeze until firm, about 6-8 hours.
  • 3
    When ready to serve sangria, mix together the Prosecco, white grape juice, and peach schnapps in a large pitcher. Pour into each Mason jar. Place 1-3 slices of frozen lemons and a sprig of mint in each mason jar. Place in a party bucket full of ice. Chill until ready to serve.

Expert Tips

  • The orange, green, and purple gel food coloring yields the brightest colors.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • We’ve done a lot of clever cocktails here on Tablespoon.

    If you haven’t already hunted through the archives to discover the prettiest jelly shots and limoncello recipes this side of the www, you’re about to discover boozetopia! It’s like finding your inner vodka zen. We make happy sippers here.

    But this one. Guys. This one.

    Pull out the prosecco and prepare to guzzle your face into smile oblivion. Because ARE YOU KIDDING ME? Neon-colored lemons and white sparkling sangria, served in wide-mouthed Mason jars? This is liquor bliss. Sending all the happy blogger thanksvibes out to Add a Pinch for inspiring us with this idea.

    It all starts here. Fresh slice a few lemons and prepare to party. Keep in mind that the rind won’t actually dye, so slice your lemons thin enough to keep from getting floppy, but not so thick that you’re left with a giant yellow rim. I’d aim for about 1/4 to 1/3-inch thick pieces. A sharp knife will help you slice ‘em extra straight.

    Time for the food coloring! I tried several colors and found the Betty Crocker™ orange and green neon gel colorings make for gorgeous neon lemons. Pink didn’t really take to the fruit, and purple and blue left a rather messy-looking brown. To get the bright aqua in the photo I used standard neon blue water-based dye.

    The easiest way to do this: Dissolve food coloring in a bit of warm water, then place the lemons in a zip-top bag.

    Refrigerate overnight and allow it all to soak for maximum color pop.

    In the morning, place the lemons on paper towels, gently letting any excess coloring dry from the fruit.

    Line your colored lemon slices on a piece of parchment and pop in the freezer until frozen. As you can see, freezing is key here!

    When it’s time to make the sangria, stir it all together and serve in Mason jars with the brightly-colored lemons. Set everything in a tub of ice for extra coolness.

    Is it just me, or is this just cute?

    Over-the-top neon that’s perfect for parties, picnics, and potlucks!

    Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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