Strawberry Sangria (rosé wine drink)
Let me introduce you to this wonderful strawberry sangria recipe with rosé wine, the perfect light drink that takes 10 minutes to prepare and lasts several hours, making it ideal for Spring gatherings. It's a crisp and light twist on the classic sangria we all know and love.
Servings 8 servings
Ingredients
- 1 bottle of dry rosé wine cold
- ¼ cup triple sec or orange liqueur like Cointreau or Grand Mariner
- ⅓ cup sugar
- 2 lemon slices with rind
- 4 orange slices with rind
- ¾ cup strawberries stemmed, cut into thick slices
- club soda or sparkling water
- ice cubes
- mint leaves to serve, for color
Instructions
- Don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice.
- You can use sugar and stir it with the rest of the ingredients. Or use a simple sugar syrup that can be made ahead. The syrup dissolves much better and is what we use.
Make the simple syrup:
- Combine ⅓ cup sugar with ⅓ cup of water in a small saucepan.
- Stir to moisten and cook over medium heat, without stirring, until it breaks to a boil. Remove and let cool completely.
- Keep refrigerated in an airtight jar or bottle. It keeps almost indefinitely.
For the sangria:
- Have a large pitcher (8 cups or more) ready.
- Add 2 lemon slices with rind and 4 orange slices with rind and some ice cubes.
- Add 1 bottle of dry rosé wine and ¼ cup triple sec or orange liqueur like Cointreau or Grand Mariner. Stir a few times.
- Add about ¼ cup of simple syrup and half the strawberry slices.
- Add more ice and club soda or sparkling water to almost fill the pitcher.
- Stir the sangria and check the sweetness. Add more syrup if needed and consider that the fruit will release juice with the passing hours.
- Serve in glasses with strawberry slices, orange slices and mint leaves.
Notes
Type of rose wine to use: a dry rosé wine is the best option if adding a sweetener (sugar, syrup, honey) as this recipe calls for. If you use a late harvest sweeter rosé wine, omit all or part of the sugar. Sangría is fruity and sweet, but the wine must have a strong presence.
Storage:
Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented.
Airtight container, mason jar or bottle: they will seal in the wine mixture and help preserve it.
Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented.
Airtight container, mason jar or bottle: they will seal in the wine mixture and help preserve it.
