Sangria is one of our favorite mixed drinks. Traditionally made with red wine and fresh fruit (and often infused with liquor like brandy) it's a guaranteed crowd-pleaser. But, there are times when we're craving that same idea with a lighter, brighter flavor profile — especially during the warmer months. Since this big-batch cocktail is easily adapted to suit any occasion or time of year, it's no surprise that there are so many summery variations. With options that call for ripe peaches, juicy berries or smoky grilled stone fruit, there's truly a summer sangria for everyone.

One of our favorites? Kardea's no-fuss take on the classic. She says, "This festive white sangria couldn't be easier or prettier. When I know a crowd of friends or family are coming over, I whip up a batch and keep it in the fridge to let the fruit infuse with the wine and rum. I love to use peaches and berries, but feel free to use your favorite fruit."

There's no denying the appeal of this frozen sangria on a hot, summer day. It's fresh and fruity with strawberries, blueberries and grapes—and perfectly boozy from a blend of red wine and brandy.

The best way to use your peach-picking haul? We say it's slicing them up for a simple, 4-ingredient sangria that's perfect for everything from summer dinners to weekend cookouts.

As much as we love traditional sangria made with red wine, in the summer it's nice to make a white version—something made with sparkling wine, chardonnay or even pinot grigio. They're crisp and refreshing, especially when mixed with a bit of soda or ginger beer.

With five different fruits, this quick-and-easy drink truly lives up to its name. Mango, apple and blueberry add plenty of sweetness, while raspberries and fresh orange lend just a hint of bright, tart balance.

Consider this sangria 2.0. Your favorite Spanish beverage has gone slushy thanks to some clever homemade red wine ice cubes and a blender. 

Kardea says, "Sangria is one of the easiest cocktails to make, and I love this one featuring muscadine wine from right here on Wadmalaw Island. If you can't find red muscadine wine where you live, you can substitute a fruity red wine like Grenache, Rioja or Zinfandel."

This refreshing non-alcoholic sangria combines apple, orange and lemon with cranberry-grape juice concentrate, a hint of cinnamon and bubbly seltzer for a fruity drink that feels festive without the alcohol. Letting the fruit mixture rest before serving helps the flavors meld into a bright, citrusy beverage perfect for gatherings or warm-weather sipping.

This Riesling-based sangria uses only three ingredients: wine, peaches and fresh herbs. Don't be tempted to skip the step of shredding some of the peaches with a box grater. It's a little bit more work than simply dicing them all and adding them to the mix—but essential when it comes to creating the right balance of sweetness in the finished sangria.

Refreshing, juicy, and full-bodied, this sangria will cool you down like shade in summertime. Flavored with berries and Cynar, it's a far cry from your average cantina's version.

You can never go wrong keeping things simple. This recipe stays close to the classic (using a mix of red wine, brandy and fruit) for a pitcher that's as easy to mix up as it is to sip down.

These grown-up slushies take a little bit of planning (two of the ingredients need to be frozen a few hours ahead) but they couldn't be easier. Just pop your prepped ingredient into the blender and pulse until the ideal sipping consistency is achieved.

Rosé pairs especially well with fruits that are ripe and juicy (as opposed to ones that are tart) which is why Chef Michael Symon chooses stone fruit and strawberries for this sangria. You can always riff and use what you have on hand, but stick to fruits that aren't too sour.

There's almost nothing we won't throw on the grill for some extra smoky char—including fruit for sangria. In this case we use a medley of stone fruits, each of which gets extra sweet and caramelized from the heat.

This sangria is the perfect choice when you're grilling steaks or burgers. Red wine is generally a good choice for beef—and the fresh, tart flavors of the oranges, berries and pomegranate seeds help cut through the richness of the meat.

This riff on sangria can do it all. Made with a blend of Spanish sparkling wine and fresh berries it pairs just as well with brunch as it does backyard BBQ.

One of the secrets to really good sangria is making sure its well chilled before serving. Otherwise, you'll have to add ice—which melts and dilutes all the amazing flavors of the drink.