Sparkling Limoncello Sangria with Citrus and Berries

Welcome to my 100th blog post! I only noticed recently—after updating the site and realizing I was at 97—so I wanted to mark this milestone with something a little festive.

Before we get to this week’s drink, here are a few interesting reads and fun items I came across online to kick off your weekend. Enjoy!

Would you ever actually live at the office? Read about one person’s experience in “Thirteen Months of Working, Eating, and Sleeping at the Googleplex.”

I’m a fan of both people involved, so I was surprised to feel oddly unsure about this new celebrity couple.

Imagine life without air conditioning. One thoughtful piece asks what daily life might look like—naps in the heat of the day and men wearing “formal shorts” to the office are among the scenarios imagined.

Yes, cat yoga is a real thing. For the record, I’m more of a runner and a dog person, but this made me smile.

There’s a remarkable New Yorker story about a couple who adopted twenty children—an extraordinary and humbling read.

If anyone needs an excuse to bake, this vegan vanilla raspberry Oreo cake looks irresistible.

Beat the heat by jazzing up your water—there are plenty of simple ideas. I’m partial to blackberry and sage combinations.

Now, about that sangria—let’s get to it.

Years ago I had a sangria showdown with my friend Laura. I stuck to a classic recipe: red wine, fruit, a splash of brandy. Laura decided to experiment and threw in everything she could find in the kitchen—yes, even an energy drink. I assumed the traditional version would win, but people often prefer a little creative flair in sangria. The lesson: don’t be afraid to experiment.

This recipe stays well within the pleasant side of experimentation. It reimagines traditional sangria by swapping red wine for a crisp white and replacing brandy with limoncello, the sweet-tart Italian lemon liqueur. The result is bright, citrus-forward, and exceptionally refreshing—ideal for warm evenings and casual gatherings.

Use two to three cups of fruit—whatever looks ripe in your fruit bowl. For my batch I used a nectarine, a lime, a lemon, an orange, and a handful of strawberries. Feel free to mix stone fruit, berries, and citrus depending on what’s in season. The sugar syrup helps balance the tartness and melds the fruit flavors with the limoncello and wine.

This sangria can be assembled up to a day ahead; chilling allows the flavors to marry. If you’d like a bit of sparkle, add the club soda right before serving so the fizz remains fresh. If you prefer a sweeter or less boozy version, adjust the limoncello and sugar syrup to taste, or substitute part of the wine for a lightly flavored sparkling water.

Serving suggestions: serve over ice with a few pieces of fruit in each glass. Garnish with a sprig of mint or a thin lemon wheel for an attractive finish. Leftovers keep well in the refrigerator for a couple of days, though the fruit will continue to infuse the liquid and soften over time.

PS: Turnip the Oven is on Yummly. If you enjoy these recipes, please give them a “yum.”