A green apple Moscato sangria not only looks amazing, but also tastes great. Sangria is an excellent drink to have at the table. No need to serve or play mixologist. All you need to do is top up the jug every so often to make sure your guests always have a supply of this boozy treat.

The bright green color and the strawberries give this drink a festive vibe. The fresh tones of the sangria make it suitable to serve in spring or summer as well. It truly will be a hit at any point in the year.

Let’s get to the Green Apple Moscato Sangria Recipe.

Green Apple Moscato Sangria Recipe


  • 750 ml Moscato
  • 6 oz Apple Pucker
  • pineapple juice
  • 8 cups of ice
  • ½ cup Orange
  • ½ cup green apple
  • ½ cup strawberries


  1. Slice the apples, orange, and strawberries.
  2. Combine the Moscato, pineapple juice, and the apple pucker in a clear jug and stir well.
  3. Add the fruit to the jug along with some ice.
  4. Serve in a glass jug at the table, or in a large wine glass, and garnish with a slice of orange.
  5. Sit back and enjoy!


No Apple Pucker? No Problem!

This sangria is quite different from the standard red sangria you have probably grown accustomed to. That’s because it has secret ingredient: Sour Apple Liqueur.

Now, not all apple liqueurs come in that bright green hue. That is fine. It won’t ruin the overall recipe, and it will still taste great.

If you’re really attached to the idea of a green drink, you could always add an organic green food coloring into the mix. Other than that, Apple Pucker is an excellent choice for anyone who is willing to try this mix.

Different Ways of Enjoying Green Apple Moscato Sangria

First and foremost, if you want to make your sangria a little more exciting, you can swap out the 750 ml of Moscato and use prosecco instead. It will add that bubbliness that everyone enjoys. You could also use a sparkling Moscato if you prefer that to prosecco.

If you think the alcohol content is a little too high for brunch, you could swap out the Apple Pucker with a Grannie Smith Apple Puree instead. This will give it a little more of a tangy flavor that I personally love.

If you feel like it might need a little more of a stretch, you could dilute the alcohol further by adding some club soda or sprite into the mix. The options are quite limitless when it comes to this versatile fruity drink.

What Kind of Fruit Do I Use for Green Apple Moscato Sangria?

To be honest, you can use any fruit combinations you like. The recipe is just a suggestion as to how I’d personally make it.

Sometimes people also add blueberries into the mix or maybe choose to forgo the apples or the oranges. Ultimately, it really depends on your preference for fruit!

When Is This to Be Served?

I can confirm that this was a hit at book clubs and during brunch, although I did swap out the Moscato for a prosecco on that occasion.

This cocktail is also celebrated during gatherings at home. That’s brilliant as well! I associate the fun colors with this being a day drink rather than an evening do, but I am sure it will go smashingly at any occasion, even in the evening.


While its colors are festive and would look great at a Christmas event, I’d prefer to serve it in summer due to its light and refreshing flavor, but that’s just a personal preference of mine.



The bright color and the tangy tart fruit tones of the drink definitely make me want to just sit in a garden and enjoy a warm spring day. However, one super important thing is to make sure you drink responsibly!

As stated before, this drink will surely be a hit at any social event. You can dial it down a notch by swapping your apple liqueur with a puree. You can also stretch it a little.

This increases the versatility of the drink, and you can enjoy more of its fruity flavors because it doesn’t get you quite that tipsy.

While this drink might taste fruity and sweet, it can still induce a hangover the next day if you’re not careful with it.

I hope you enjoyed this Green Apple Moscato Sangria Recipe! If you have any questions, please let us know.



Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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