Packed with antioxidant- and vitamin C-rich fruits, this sangria recipe definitely justifies seconds. Plus, it's frozen and blended -- can you think of any other better remedy to the dog days of summer?

Ingredients:
1 pound (16 ounces) frozen mixed berries
1 orange, peeled
1 2/3 cups dry red wine
1/3 cup Cointreau (or any orange liqueur, or brandy)
2 Tablespoons freshly squeezed lime juice
1-2 Tablespoons sweetener (I used honey)
Ice, if needed to thicken

Directions:
Add all ingredients to a blender, and pulse until smooth. Add a handful or two of ice, if needed, to thicken. Taste, and add extra sweetener if needed. Serve immediately.

Recipe via gimmesomeoven.com

With sliced peaches and Peach Schnapps (not to mention a healthy dose of simple syrup), this sangria is just as sweet as a true Southern Belle. In other words, it's perfect for sipping on the porch in sunhats.

Ingredients:
3 cups sliced peaches
2 cups raspberries
750 ml Pinot Grigio wine
1 cup simple syrup
1 cup peach schnapps
1 bottle champagne

Directions:
Add fruit to a large pitcher. Pour the wine, simple syrup and peach schnapps into the pitcher and stir.
Allow to sit for at least 1 hour or overnight in the fridge.
Pour equal amounts of the wine mixture and champagne into a glass when ready to serve. Enjoy!

Recipe via realhousemoms.com

Fourth of July has come and gone, but that doesn't mean you can't enjoy this patriotic summer sangria recipe. It's quite picturesque, what with the floating blueberries, raspberries and strawberries -- and the triple sec adds quite the kick.

Ingredients:
1 (750 ml) bottle white wine
3/4 cup triple sec
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1-2 (12 oz) cans lemon lime soda or ginger ale
Ice for serving

Directions:
In a large pitcher combine the wine, triple sec and fruit. Refrigerate for at least 1 hour (it tastes better if it sits in the fridge for a while)
To serve: Pour the soda in the sangria and give it a little stir. Pour over ice into glasses. Spoon some of the fruit into the glass.

Recipe via countrysidecravings.com

As summer starts to shift to fall, a crisply flavored apple/pear sangria is a great way to celebrate the changing seasons. This recipe comes loaded with lemons, which gives it an extra thirst-quenching boost.

Ingredients:
1 bottle Moscato wine
1/2 cup lemon liqueur (I used Caravella)
Zest of 2 lemons
1/4 cup granulated sugar
1/4 cup fresh lemon juice (from two lemons)
1 Granny Smith apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
1 can (12 ounces) seltzer

Directions:
In a large pitcher, combine wine, lemon liqueur, lemon zest, and sugar. Stir until sugar dissolves. Add lemon juice, apple slices, and pear slices and mix well. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer. You can also strain sangria after chilling to remove lemon zest, if desired.

Recipe via lovegrowswild.com

Ready to hear the most refreshing summer sangria recipe yet? This cucumber and honeydew concoction (with a generous serving of mint leaves, of course) is the perfect accoutrement for the hottest days of the season.

Ingredients:
1 (750 ml) bottle dry white wine
3/4 cup gin
2 tablespoons superfine sugar
1/2 honeydew melon, cubed
1/2 seedless cucumber, sliced
1/2 cup packed fresh mint leaves
1 cup sparkling water or club soda

Directions:
Combine all ingredients except sparkling water in a large pitcher and still well. Refrigerate at least 3 hours (more if possible).
Just before serving, pour in sparkling water and gently stir to combine. Serve over ice.

Recipe via garnishwithlemon.com