I love drinking rosé all day, but sangria has a special place in my heart. One of my first solo travels after graduating college was to Barcelona, where I fell in love with paella and endless glasses of sangria. How can you beat sweet bites of apples and oranges marinated in red wine? Well, you just can’t.
Our Strawberry Sangria is a bit different than the classic Spanish sangria, but it’s just as refreshing on a hot summer day. Whether you’re having friends over for Taco Tuesday or boozy brunch, you can count on this drink to take the party up a notch. Our recipes dresses up a bottle of Sauvignon Blanc with Grand Marnier (orange liqueur), simple syrup, strawberries, lemon, and mint. If you want to mix things up, try substituting raspberries for strawberries. It’s a perfect backup when strawberries aren’t in season.
This sangria is best enjoyed after chilling in the fridge for a few hours, so the flavors can come together. If you want to make it the night before, leave the mint out until a couple hours before serving to keep its green color.
And one more thing: simple syrup. It’s just that…simple! The recipe is just one part sugar to one part water. You heat it up and stir until the sugar dissolves, then store in a jar. Our recipe includes enough simple syrup (1/4 cup) for one pitcher of strawberry sangria. But, you may find that you’ll want to make a larger batch and keep it in the fridge. That’s what we do, so we can make any cocktail or drink without having to pull out a saucepan every time.
Give this Strawberry Sangria a go, and show us how it turned out — just tag #confettikitchen on Instagram!
What You Need
- 1 bottle dry white wine (sauv blanc)
- 1/4 cup orange liqueur (optional)
- 1/4 cup simple syrup (or 1/4 cup sugar)
- Small bunch of mint leaves
- 1 lemon
- 5 large strawberries
Pitcher (~1 liter)
Make Simple Syrup.
Combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar is dissolved completely, about 2-3 minutes. Remove from heat and let cool.
While the syrup cools, prep the fruit. Cut the lemon into rounds and the strawberries into thick slices.
Add all of the ingredients to a large pitcher and stir. Keep it refrigerated until you’re ready to serve. Tip: Make this a few hours in advance for optimal flavor.
Serve chilled. Add a few ice cubes to keep the drinks cold. Garnish with lemon slices (optional).
We like to make a larger batch of simple syrup and leave it in our fridge for future use. You can bump up the recipe to 1 cup sugar to 1 cup water, and save the remaining syrup for another time. Just transfer the syrup to a clean jar or storage container, and refrigerate for up to a month.
|Strawberries||Raspberries (1 cup)|