13 Patriotic Fourth of July Party Spread Ideas That Shine

Fireworks, warm nights, and food that looks as good as it tastes—your Fourth of July spread should sing. You want bright colors, easy crowd-pleasers, and recipes that let you enjoy the party, not run it. These 13 Patriotic Fourth of July Party Spread Ideas That Shine will help you do just that.

Inside you'll find red, white, and blue desserts, grill-friendly mains, refreshing drinks, and sharable sides. Each recipe is tested for home cooks, with clear ingredients and step-by-step instructions. Whether you're hosting a backyard barbecue or a potluck picnic, these Patriotic Fourth of July Party Spread Ideas That Shine cover appetizers, mains, sides, desserts, and cocktails. Pin your favorites, prep ahead, and get ready to serve a spread that's festive and flavorful.

1. Patriotic Fourth of July Party Spread Ideas That Shine — Red, White & Blue Berry Trifle

Light, layered, and visually stunning, this berry trifle is the centerpiece dessert. The combination of macerated strawberries, vanilla pudding, and whipped cream gives a creamy, fruity texture. Fresh blueberries add pops of tart sweetness and color. It's perfect for a Fourth of July buffet or a picnic table. You’ll love the contrast of cool cream and bright berries in every spoonful.

Ingredients (patriotic desserts)

• Prep time: 20 minutes • Chill time: 2 hours • Serves: 8-10
• 1 pound strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold whole milk
• 2 cups heavy cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups fresh blueberries
• 8 store-bought pound cake slices, cubed
• Fresh mint for garnish

Instructions

1. Combine sliced strawberries, 1/4 cup sugar, and 2 tbsp lemon juice in a bowl. Toss and let macerate 15–20 minutes until juices form.
2. Whisk pudding mix with 2 cups cold milk for 2 minutes until thickened. Chill 5 minutes.
3. Whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft peaks form.
4. Fold half the whipped cream into the vanilla pudding to lighten texture.
5. In a large trifle bowl, layer 1/3 of cubed pound cake, a third of macerated strawberries (with juices), a third of blueberries, and a third of the pudding-cream mixture.
6. Repeat layers twice, finishing with whipped cream on top and a sprinkle of blueberries and mint.
7. Cover and chill at least 2 hours to let flavors meld and cake absorb moisture.
8. Check doneness visually: layers should set and pudding should be firm but not stiff.
9. Serve chilled. Any leftover pudding may be slightly softer after refrigeration—serve within 48 hours.

How to Serve It

Serve in a large glass trifle bowl for a dramatic, patriotic centerpiece. Garnish with extra mint and whole berries for shine. Pair with light coffee or iced tea to balance the sweet cream. Store covered in the fridge for up to 2 days. Make the pudding and whipped cream a few hours ahead, then assemble just before guests arrive for best texture.

2. Classic Grilled BBQ Chicken Skewers with Red Pepper Glaze

These skewers bring smoky grill flavor and a sweet-tangy red pepper glaze. The chicken stays juicy thanks to a short marinade with yogurt and lemon. They’re easy to eat and perfect for serving a crowd. Fans of bold barbecue and charred edges will love this one. Expect smoky aroma and sticky, glossy bites.

Ingredients (Fourth of July appetizers)

• Prep time: 25 minutes • Marinate time: 1 hour • Serves: 6 (about 18 skewers)
• 2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces
• 1 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup roasted red peppers, drained
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 12 wooden skewers, soaked 30 minutes
• Chopped scallions for garnish

Instructions

1. Mix yogurt, 2 tbsp lemon juice, garlic, smoked paprika, salt, and pepper in a large bowl.
2. Add chicken pieces, toss to coat, and refrigerate 1 hour.
3. While chicken marinates, blend roasted red peppers, apple cider vinegar, honey, olive oil, and soy sauce until smooth.
4. Pour pepper glaze into a small saucepan and simmer 6–8 minutes until slightly thickened. Let cool.
5. Thread marinated chicken onto soaked skewers, leaving small gaps for even cooking.
6. Preheat grill to medium-high (400–450°F). Oil grates.
7. Grill skewers 3–4 minutes per side, basting with glaze and turning until internal temperature reaches 165°F.
8. Look for golden char and sticky glaze as visual cues of doneness.
9. Rest skewers 5 minutes before serving so juices redistribute.

How to Serve It

Arrange skewers on a wooden board and drizzle extra red pepper glaze. Garnish with chopped scallions and lemon wedges. Pair with corn on the cob and a light coleslaw. Store leftover glaze and chicken separately in the fridge for 2 days. You can make the glaze a day ahead and reheat gently before basting.

3. Patriotic Fourth of July Party Spread Ideas That Shine — Star-Shaped Watermelon Feta Skewers

These star-shaped watermelon skewers are playful and refreshing. Sweet watermelon, salty feta, and tart blueberries create a lively contrast. They look festive and taste crisp and juicy. They fit the patriotic theme perfectly, and kids and adults both enjoy them. Expect bright citrus notes and cool texture in every bite.

Ingredients (red white blue recipes)

• Prep time: 20 minutes • Serves: 6 (about 24 skewers)
• 6 cups seedless watermelon, cut into 1-inch slices and star-shaped cutouts
• 12 ounces block feta, cut into 1-inch cubes
• 2 cups fresh blueberries
• 24 long skewers
• 2 tablespoons fresh mint, chopped
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1/4 teaspoon flaky sea salt
• Zest of 1 lime

Instructions

1. Use a medium star cookie cutter to create star shapes from watermelon slices. Pat dry with paper towel.
2. Cut feta into cubes similar in size to watermelon stars.
3. Thread skewer with watermelon star, feta cube, and two blueberries. Repeat to fill all skewers.
4. Whisk honey, lime juice, lime zest, and 1/4 tsp flaky salt to make a light drizzle.
5. Arrange skewers on a platter and drizzle dressing evenly.
6. Sprinkle chopped mint across skewers for color and aroma.
7. Chill 15–20 minutes before serving to keep watermelon crisp.
8. Visual doneness: skewers should look vibrant with no pooled juice.

How to Serve It

Serve on navy or white platters to make colors pop. Add mint sprigs and extra lime wedges. Pair with sparkling water or a chilled rosé. Store assembled skewers in the fridge for 2–3 hours—any longer and watermelon may release too much juice. For a make-ahead option, prep components separately and assemble at serving time.

4. Firecracker Shrimp Sliders with Lemon Aioli

These shrimp sliders pack a spicy, crunchy punch. Coated in panko and fried until golden, the shrimp contrast with cool lemon aioli. They’re great for handheld eating at a lively backyard party. Fans of heat and crunch will love them. Expect bright citrus and a satisfying crunch.

Ingredients (Fourth of July appetizers)

• Prep time: 25 minutes • Cook time: 10 minutes • Serves: 8 sliders
• 1 pound medium shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 8 mini brioche buns
• 1 cup shredded red cabbage
• Vegetable oil for frying (about 2 cups)

Instructions

1. Pat shrimp dry and season with salt and pepper.
2. Set up dredging station: 1 cup flour, beaten eggs, and panko mixed with paprika and cayenne.
3. Heat oil in a heavy skillet to 350°F. Use thermometer for accuracy.
4. Dredge shrimp in flour, dip in egg, coat in panko. Press crumbs to adhere.
5. Fry shrimp in batches 1–2 minutes per side until golden and internal temp reaches 120°F. Doneness: shrimp should be opaque and firm.
6. Drain on paper towels and keep warm in a low oven (200°F) if needed.
7. Mix mayo, lemon juice, and zest for aioli. Taste and adjust salt.
8. Toast buns lightly, spread aioli, add shredded cabbage, and top with two shrimp each.
9. Serve immediately for best crunch.

How to Serve It

Stack sliders on a platter and add lemon wedges. Garnish with thinly sliced pickled jalapeños for extra kick. Pair with cold beer or a citrusy cocktail. Store leftover aioli in the fridge for 3 days and reheat shrimp lightly in a 350°F oven for 5 minutes to refresh. Make shrimp ahead and reheat briefly before assembling.

5. Blueberry Lemonade Fizz (Patriotic Pitcher Drink)

This Blueberry Lemonade Fizz is bright, effervescent, and crowd-friendly. Fresh blueberry syrup adds deep color and gentle sweetness to tart lemonade. Sparkling water gives a lively fizz. It’s festive, easy to scale, and looks great in a clear pitcher. You’ll taste citrus, blueberry, and cool bubbles.

Ingredients (patriotic drinks)

• Prep time: 15 minutes • Chill time: 30 minutes • Serves: 8
• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cup fresh lemon juice (about 6-8 lemons)
• 4 cups cold water
• 2 cups sparkling water, chilled
• 1/4 cup simple syrup (optional, for extra sweetness)
• Ice as needed
• 1 lemon, thinly sliced
• Fresh mint sprigs for garnish

Instructions

1. Make blueberry syrup by combining blueberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan.
2. Simmer 6–8 minutes until blueberries burst and syrup thickens. Mash berries gently.
3. Strain syrup through a fine mesh sieve, pressing solids to extract liquid. Cool completely.
4. In a large pitcher, combine lemon juice and 4 cups cold water. Add cooled blueberry syrup and stir.
5. Chill pitcher 30 minutes.
6. Just before serving, add 2 cups sparkling water and ice. Stir gently.
7. Taste and adjust sweetness with 1/4 cup simple syrup if needed.
8. Serve over ice with lemon slices and mint garnish.

How to Serve It

Serve in a clear pitcher to show off the blue swirl. Add extra blueberries and lemon wheels to glasses for garnish. Pair with burgers, salads, or light desserts. Store leftover non-carbonated lemonade in the fridge for 48 hours. For an adult version, add 1–2 cups vodka or gin to the pitcher.

6. Red White & Blue Potato Salad with Dill Yogurt Dressing

Creamy with a tangy twist, this potato salad uses Greek yogurt for a lighter dressing. Red potatoes keep their shape, while chopped radishes add crunch. Fresh dill brightens the flavor for a classic summer side. It pairs effortlessly with grilled meats. Expect creamy, slightly tangy bites with herb freshness.

Ingredients (Fourth of July sides)

• Prep time: 20 minutes • Cook time: 15 minutes • Serves: 8
• 2 pounds baby red potatoes, halved
• 1 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup fresh dill, chopped
• 3 celery stalks, finely chopped
• 4 radishes, thinly sliced
• 3 green onions, sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons crushed blue potato chips (optional, for garnish)

Instructions

1. Place halved potatoes in a pot, cover with cold water, add 1 tsp salt. Bring to a boil.
2. Simmer 10–12 minutes until fork-tender but firm. Do not overcook.
3. Drain and cool slightly, then chop into bite-sized pieces if large.
4. Whisk Greek yogurt, mayo, Dijon, vinegar, dill, salt, and pepper in a large bowl.
5. Add warm potatoes, celery, radishes, and green onions. Toss to coat evenly.
6. Let salad rest 15–20 minutes to allow dressing to absorb.
7. Taste and adjust seasoning. Chill at least 30 minutes for best flavor.
8. Garnish with crushed blue potato chips and extra dill before serving.

How to Serve It

Serve in a white bowl to contrast the colors. Garnish with extra dill sprigs and thin radish slices. Pairs well with grilled chicken and corn. Store covered in the fridge for 3 days. Make dressing a day ahead for faster assembly on party day.

7. Flag Fruit Tart with Vanilla Custard

This flag fruit tart is an elegant, fruity showstopper. A crisp pastry crust holds smooth vanilla custard and vibrant fruit. The arrangement of strawberries and blueberries creates a clear flag motif. It’s light, creamy, and perfect for serving to guests. Expect sweet vanilla, crisp pastry, and juicy fruit.

Ingredients (patriotic desserts)

• Prep time: 30 minutes • Bake time: 25 minutes • Chill time: 2 hours • Serves: 8–10
• 1½ cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon kosher salt
• 10 tablespoons cold unsalted butter, cubed
• 1 large egg yolk
• 2 tablespoons ice water (as needed)
• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup strawberries, hulled and halved
• 1 cup blueberries
• 2 bananas, thinly sliced

Instructions

1. Preheat oven to 375°F. Butter a rectangular tart pan.
2. Make crust: pulse flour, powdered sugar, and salt with cold butter until crumbly. Add egg yolk and 1–2 tbsp ice water to bring dough together.
3. Press dough into tart pan evenly. Prick bottom with fork and chill 15 minutes.
4. Bake crust 20–25 minutes until golden. Let cool completely.
5. Make custard: heat milk and half the sugar until steaming. Whisk egg yolks, remaining sugar, and cornstarch.
6. Temper egg mixture with hot milk, return to saucepan, and cook over medium heat until thick and bubbling, about 2–3 minutes. Stir constantly.
7. Remove from heat, stir in vanilla, and strain custard. Cool slightly.
8. Pour custard into cooled crust, smooth surface, and chill at least 2 hours until set.
9. Arrange strawberries, banana slices, and blueberries in flag pattern. Brush fruit with a thin apricot jam glaze if desired.

How to Serve It

Slice on a wooden board for a rustic look. Garnish with a dusting of powdered sugar around edges. Pair with iced coffee or sparkling wine. Store covered in the fridge for 2 days; fresh fruit may soften after that. Make crust and custard a day ahead, then top with fruit before serving.

8. Smoky Corn & Bacon Succotash

This succotash mixes smoky bacon, charred corn, and fresh vegetables. The texture is creamy with pops of sweetness from tomatoes. It's hearty but still bright, fitting a summer barbecue menu. Fans of savory sides will appreciate the smoky depth. Expect caramelized corn and crisp bacon bits.

Ingredients (Fourth of July sides)

• Prep time: 15 minutes • Cook time: 15 minutes • Serves: 6
• 6 slices thick-cut bacon, chopped
• 1 tablespoon olive oil
• 4 cups fresh corn kernels (about 6 ears)
• 1 cup cherry tomatoes, halved
• 1 cup fresh or frozen lima beans
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1/2 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• 1 tablespoon butter (optional, for richness)

Instructions

1. Cook bacon in a large skillet over medium heat until crispy, about 8–10 minutes. Remove bacon and drain on paper towels.
2. Reserve 1 tbsp bacon fat and add olive oil to skillet.
3. Add corn and cook over medium-high heat until kernels begin to char, about 5–7 minutes.
4. Add onion and garlic; sauté 2 minutes until fragrant.
5. Stir in tomatoes, lima beans, and green beans. Cook 3–4 minutes until beans are tender-crisp.
6. Return bacon to skillet, add butter if using, and toss to combine.
7. Season with salt and pepper, then remove from heat and fold in chopped basil.
8. Serve warm. Visual doneness: corn should show brown spots and beans should still be bright green.

How to Serve It

Serve in the skillet for a rustic presentation. Sprinkle extra bacon and basil on top. Pair with grilled steaks or chicken. Store leftovers in an airtight container for 3 days and reheat gently in a skillet. Make ahead and reheat, adding fresh basil before serving.

9. Patriotic Fourth of July Party Spread Ideas That Shine — Star-Spangled Sugar Cookies with Royal Icing

These star-spangled sugar cookies are crisp yet tender and hold bright royal icing well. They're perfect for decorating with flag motifs or simple stripes. Kids love decorating them, and they add instant festivity to your table. Expect buttery cookie taste with a firm, glossy icing.

Ingredients (patriotic desserts)

• Prep time: 30 minutes • Chill time: 1 hour • Bake time: 8–10 minutes • Makes: ~36 cookies
• 2¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• Red, white, and blue gel food coloring
• 3 cups powdered sugar (for royal icing)
• 2 tablespoons meringue powder
• 4–6 tablespoons water (for icing)
• Assorted sprinkles for decoration

Instructions

1. Whisk flour, baking powder, and salt in a bowl.
2. Cream butter and sugar until light and fluffy, about 3 minutes.
3. Add egg, vanilla, and almond extract; mix until combined.
4. Gradually add dry ingredients until dough holds together. If too dry, add 1 tbsp water.
5. Flatten dough into a disk, wrap, and chill 1 hour.
6. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on floured surface.
7. Cut star shapes and place on parchment-lined baking sheets 1 inch apart.
8. Bake 8–10 minutes until edges just begin to turn golden. Do not overbake.
9. Cool completely on wire racks before icing.
10. For royal icing, beat powdered sugar, meringue powder, and water until glossy and pipeable. Divide and color as needed.
11. Decorate cookies, let icing set 2–3 hours or overnight for hardened finish.

How to Serve It

Display on a tiered stand or festive platter. Add edible glitter or fresh berry accents. Pair with milk or iced coffee. Store in an airtight container with parchment layers for 5 days. Make cookies a day early and decorate on party day for fresh detail.

10. Grilled Corn on the Cob with Chili Lime Butter

Charred corn gets a spicy, citrusy boost with chili lime butter. The butter melts into the kernels, creating glossy heat with a tang. This side is rustic and perfect for summer grills. You’ll love the smoky char and zesty finish. Expect buttery, spicy, and bright bites.

Ingredients (Fourth of July sides)

• Prep time: 10 minutes • Cook time: 10–12 minutes • Serves: 6
• 6 ears of corn, husks removed
• 1/2 cup unsalted butter, softened
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 cup crumbled cotija cheese
• 2 tablespoons fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Preheat grill to medium-high (400°F).
2. Mix softened butter, lime juice, zest, chili powder, smoked paprika, and salt until smooth.
3. Grill corn 10–12 minutes, turning every 2–3 minutes until charred in spots.
4. Brush chili lime butter liberally on hot corn as soon as it comes off the grill.
5. Sprinkle cotija cheese and chopped cilantro over each ear.
6. Serve with lime wedges for extra squeeze.
7. Visual doneness: kernels should be tender and show golden brown char marks.

How to Serve It

Serve on a long wooden board or in a galvanized tray for a picnic vibe. Offer extra chili lime butter on the side. Pairs with grilled burgers and cold beer. Store leftover butter in the fridge for 1 week; reheat slightly to spread. Make butter a day ahead for deeper flavor.

11. Mini Flag Pizzas with Basil Pesto

These mini flag pizzas are playful and customizable. Crispy crust, creamy mozzarella, and basil pesto combine into Mediterranean flavors. Blueberries replace olives for blue accents, creating a fun patriotic look. They’re handheld, shareable, and loved by kids and adults. Expect warm, cheesy bites with herbal pesto.

Ingredients (red white blue recipes)

• Prep time: 20 minutes • Cook time: 12–15 minutes • Makes: 12 mini pizzas
• 1 pound store-bought pizza dough, room temperature
• 1/2 cup basil pesto
• 2 cups shredded mozzarella cheese
• 2 Roma tomatoes, thinly sliced
• 1 cup fresh blueberries
• 1 egg, beaten (for egg wash)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Kosher salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 475°F with a pizza stone or sheet inside.
2. Roll dough into a rectangular shape and cut into 12 mini rectangles.
3. Brush edges with egg wash and olive oil for golden crust.
4. Spread about 1 teaspoon pesto on each rectangle, leaving a border.
5. Top with shredded mozzarella, arrange tomato slices to form stripes, and place blueberries in one corner for the "canton".
6. Sprinkle oregano, salt, and pepper lightly over each pizza.
7. Bake 12–15 minutes until crust is golden and cheese is bubbling.
8. Remove and garnish with fresh basil. Visual doneness: crust golden, cheese lightly browned.

How to Serve It

Arrange mini pizzas on a long platter to mimic a flag layout. Add extra basil for aroma. Pair with a crisp salad and chilled lemonade. Store leftover pizzas in the fridge for 2 days and reheat in a 375°F oven until warm. Assemble topping ahead and bake just before serving for fresh crust.

12. Patriotic Fourth of July Party Spread Ideas That Shine — Red Velvet Brownie Bites with Cream Cheese Swirl

These red velvet brownie bites blend dense cocoa brownies with tangy cream cheese swirls. They’re rich, slightly fudgy, and visually festive in red and white. Perfect for small plates or dessert trays. You’ll notice deep chocolate notes and creamy tang in each bite.

Ingredients (patriotic desserts)

• Prep time: 15 minutes • Bake time: 20–25 minutes • Makes: 24 bites
• 1 cup unsalted butter, melted
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 tablespoon red gel food coloring
• 1¼ cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 large egg yolk

Instructions

1. Preheat oven to 350°F. Line a 9×9-inch pan with parchment.
2. Whisk melted butter and granulated sugar until smooth. Add eggs one at a time.
3. Stir in cocoa powder, vanilla, and red food coloring.
4. Fold in flour, salt, and baking powder until just combined.
5. In another bowl, beat cream cheese, powdered sugar, and egg yolk until smooth.
6. Pour half the red velvet batter into prepared pan. Dollop half the cream cheese mixture across and swirl with a knife.
7. Add remaining batter and repeat dolloping and swirling.
8. Bake 20–25 minutes until edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
9. Cool completely in pan, then chill 30 minutes to firm up before cutting into squares.

How to Serve It

Serve on a dessert tray with toothpicks or mini flags for a patriotic touch. Dust with powdered sugar if desired. Pair with cold milk or coffee. Store in an airtight container in the fridge for 5 days. Make ahead and cut the day of your event for clean edges.

13. Sparkler Sangria (Red, White & Blue Adults Only)

This Sparkler Sangria layers red wine, white wine, and a blue liqueur for a festive, layered look. Fresh berries and citrus infuse bright fruit flavors. It’s slightly sweet with effervescence from sparkling water. Ideal for adult gatherings and backyard parties. Expect fruity aromas and a refreshing finish.

Ingredients (patriotic cocktails)

• Prep time: 20 minutes • Chill time: 2–6 hours • Serves: 8
• 1 bottle dry red wine (750 ml)
• 1 bottle dry white wine (750 ml)
• 1/2 cup blue curaçao
• 1 cup brandy
• 1/2 cup simple syrup (adjust to taste)
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 2 cups sparkling water, chilled
• Ice as needed

Instructions

1. In a large pitcher, combine red wine, brandy, 1/2 cup simple syrup, and half the strawberries and orange slices.
2. Chill 2–6 hours to let flavors meld.
3. Just before serving, pour chilled white wine slowly over the back of a spoon to create a layered effect above the red wine. Pour the blue curaçao gently to form the top layer.
4. Add remaining fruit and 2 cups sparkling water for fizz.
5. Stir gently if you prefer a blended sangria. For layered presentation, serve without stirring.
6. Serve over ice in mason jars, adding extra fruit to each glass.
7. Taste and adjust sweetness with more simple syrup if desired.

How to Serve It

Serve in clear glasses to showcase layers. Garnish with skewered berries and citrus wheels. Pair with charcuterie and savory finger foods. Store any leftover mixed sangria without sparkling water in the fridge for 48 hours; add sparkling water before serving.

Bright, colorful, and designed to let you enjoy the party, these 13 Patriotic Fourth of July Party Spread Ideas That Shine give you a full menu for a festive celebration. From refreshing drinks to shareable mains and eye-catching desserts, there’s something for every guest and every appetite. Pin this collection to save your favorites and plan your prep schedule.

Which recipe will you try first for your celebration? Share a photo after you make it, and pass these recipes along to friends and family who love a good summer gathering. Have fun cooking, serving, and celebrating together.