Classic
Marisa Chafetz

Wine • Sweet
Strawberry Sangria

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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.

Whether you’re hosting the family for a holiday, throwing a summer party or just looking for something to sip on during a warm Saturday afternoon, a pitcher full of Strawberry Sangria will go down easy and be sure to please a crowd.

The Essentials

Rosé Wine
Cointreau
Strawberry Syrup
The Details

Ingredients

1 750 ml bottle Rosé Wine
3 oz Cointreau
2 oz Strawberry syrup

Method

  • In a pitcher add the wine, syrup and cointreau and stir.
  • Add 10 halved strawberries one sliced orange, stir and chill for at least two hours and up to overnight.
  • Serve in wine glasses filled with ice.
intermediate
Strength:
Strawberry Syrup
Custom Ingredient

Ingredients

0.5 Cup Strawberries
1 Cup sugar
1 Cup water

Method

  • Add all ingredients to a medium saucepan.
  • Heat over medium heat until the sugar is completely dissolved. Do not boil.
  • Remove from heat and cool to room temperature before refrigerating. Do not remove the strawberries.
  • Infuse for 24 hours.
  • Strain out the strawberries using a colander or fine sieve.
  • Bottle and refrigerate syrup until using.
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