Today, there are as many different types of Sangria as there are wine drinkers. The wine punch is like a chameleon that shows up in all sorts of different forms and colors (we’ve even made Sangria Jello Shots). That said, thanks to a strong lobby from its Iberian homeland along with a European Union that is very into handing out name protections for continental food and drink, the only Sangria legally allowed to be called “Sangria” must be made in Spain or Portugal.
So, our Strawberry Sangria might not meet the legal definition, but we won’t tell if you don’t.
To make this summer in a pitcher we added homemade strawberry syrup and citrusy Cointreau to a bottle rosé, along with the obligatory fresh fruit. For the wine, you’ll want a bottle that is more fruit forward—save the dry rosés for poolside sipping. Just remember, one of the most important ingredients in a good Sangria is time. The wine, liquor and fruit need time to meld together.