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Every summer get-together, someone asks for this Strawberry Sangria because it's basically sunshine in a glass. You get a rush of juicy berries, tangy lemonade, and chilled white wine. It's a chill way to wow your crowd and stay cool all summer.
The first time I made this was at a July Fourth picnic, and half the guests wanted it too. Now it's my pick for birthdays, brunch, or lazy summer days at the grill.
Vibrant Ingredients
- Fresh strawberries: go for deep red berries, skip any mushy ones so your sangria turns out bright and sweet
- Fresh raspberries: find ones that are plump and firm, no squishy ones; these burst with color and extra juice
- Lemon: snag lemons that have smooth skin and feel soft when squeezed—they slice clean for a pretty look
- Simple syrup: whip this up with the same amount of sugar and water, heat until the sugar melts, then cool
- Frozen pink lemonade concentrate: this gives the drink its tart edge and fresh blush color, real lemon juice is best
- Club soda: ice-cold and fizzy, this bubbly splash keeps things light
- Sauvignon blanc: pick a crisp, citrusy white straight from the fridge; it’s the foundation of every good glass
Easy How-To Guide
- Serve Up and Sip:
- Pour into glasses and make sure everyone gets some fruit in their cup. It’s best super cold and freshly mixed.
- Club Soda and Ice It:
- Throw in the club soda and a handful of ice right before you pour. This keeps the fizz alive and the fruit from getting mashed.
- Muddle and Mix:
- Grab a pitcher, toss in your sliced berries, lemon rounds, and all the liquids. Press the fruit gently with the back of a spoon or a muddler. Let it chill for 10 to 15 minutes so it all soaks up the flavor magic.
- Blend Wine and Lemon Mix:
- Slowly add your cold sauvignon blanc into the sweet lemonade base. Stir gently so you don’t flatten the flavors.
- Get the Lemonade Ready:
- Mix up frozen pink lemonade with your simple syrup until it’s smooth and sweet. This gets everything tasting just right.
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I’m obsessed with the strawberries in this—they suck up all the wine and lemonade and taste unreal at the bottom. My kids always sneak the leftover berries once the adults are done.
Save It for Later
If there’s any left, scoop out the lemons and ice before putting it in the fridge, so it stays strong and tasty. It’ll hold up fine for three days. Or, pour the mix into containers and pop them in the freezer for an icy adult treat later.
Swap Options
No sauvignon blanc? Grab a chilled pinot grigio instead. Blueberries or blackberries can totally switch in for the raspberries. Frozen strawberries are perfect if fresh ones are out of season. Out of lemons? Orange slices work just as well.
How to Serve
This goes so well with seafood starters or a simple cheese platter. Pop a few basil or mint leaves in there for a fresh garden vibe. Pour into big glasses, toss in extra fruit, or sugar the rim—makes it look fancy. Want less sweetness? Cut back on the sugar syrup and let the berries do the job.
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Sangria for Sharing
Sangria started out in Spain and Portugal, but it’s a summer classic everywhere now. White versions are super popular once it gets hot because they’re crisp and not heavy. My crew is all in, especially when we serve it with grilled shrimp skewers at backyard cookouts. Just feels like the best taste of summer.
Common Questions
- → Which white wine should I grab for this?
Sauvignon blanc is awesome because it’s light and crisp, but you could also use anything dry like pinot grigio or even a riesling if you want it a bit sweeter.
- → Can I swap in frozen berries?
Yep, frozen strawberries or raspberries totally work. Just dump them in as is—they’ll make the drink colder and add a nice boost of flavor.
- → How long do I need to let the fruit hang out in the wine?
Give your fruit and wine combo at least 10 to 15 minutes to chill together so all the flavors can come through.
- → Can I make this ahead of time?
You sure can. Just mix up the wine, pink lemonade, syrup, and berries for now. Wait to add the club soda and ice till you’re about to serve so it stays fizzy and cold.
- → What’s the best way to save leftovers?
Fishing out the ice and lemon is a good move, then stash the rest in the fridge for up to three days. Or pour any leftovers into a freezer-safe container to use later.