Ugly Produce. Delivered.

strawberry-peach sangria

Recipe adapted from Kim Severson, New York Times. Photo by Hunter McRae

Nothing tastes like summer quite like sangria. Sangria is a fun addition to any barbecue or potluck that is a wonderful use for any and all Imperfect fruit. Yours doesn't have to have alcohol in it to be delicious, either. If you're making this for a younger crowd, or just have to drive a car, hovercraft, or yacht later, try substituting your favorite fruit juice for the wine. As always, be sure to taste test your sangria as you go so that the flavors are balanced and refreshing. 


  • ½ pound Imperfect strawberries, hulled
  • 6 sprigs fresh mint
  • 3 firm, ripe Imperfect peaches, sliced (feel free to substitute apricots, nectarines, or plums!) 
  • 1 large orange, halved and thinly sliced
  • ½ pint blueberries
  • ½ pint blackberries
  • 1 bottle dry light white wine, such as Pinot Grigio or Vinho Verde, chilled
  • ½ c orange Curaçao or other orange-flavored liqueur
  • ½ c lemonade, chilled
  • 2 c orange-flavored sparkling water, chilled


  • Freeze the strawberries in a zipper-lock bag at least 1 day in advance of making the sangria.
  • Use a 12-cup muffin pan to make large ice cubes (or a silicone ice tray if you have one!). Place a sprig of fresh mint in 6 of the muffin slots, then fill those slots ¾ full of water. Freeze until firm, about 5 hours. To remove the cubes, set the bottom of the muffin pan in a sink with just a little hot water.
  • Combine the peaches, orange, blueberries and blackberries in a large punch bowl.
  • Pour the wine, Curaçao and lemonade over the fruit in the bowl, and stir gently to combine. Place the punch in the refrigerator, and let sit for at least 2 hours or overnight.
  • When ready to serve, add the sparkling water to the bowl, and stir gently again. Add the frozen strawberries and the mint ice cubes.