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Prep 20 mins
Cook 0 mins
Here's a refreshing twist on classic sangria--perfect for your summer BBQ's or Mexigrub (as we call it)! Originally from "Outdoor Cooking" a cookbook from the Arizona Highways magazine. Prep time does not include marinating time for strawberries.
- Marinate strawberries in sugar until heavy syrup develops. Refrigerated overnight works best.
- To serve, pour strawberries and syrup into a large pitcher; add wine and citrus slices to pitcher and stir.
- Pour sparkling water or soda over fruit and wine mixture; stir again.
- Fill deep wine or champagne glasses with ice and then sangria.
- Garnish with mint and a fresh, whole berry and enjoy!
Made this the last two summers and it is always a hit. I suggest cutting the strawberries into smaller chunks if you aren't going to serve it right away. When the strawberries soak for awhile they get too heavy and sink to the bottom. Otherwise we love it! It's not summer if I'm not making strawberry sangria with local strawberries I picked myself.
This was fabulous! 1c sugar seemed like an awful lot, so I used 1/2c & it was delicious. DD wants me to make her a batch w/acohol free wine, lol. Thanks for contributing to our best of sangria search in the Spain/Porugal forum!
Girlfriend!! This recipe got 2 thumbs up!!! DOUBLE HITTER. I had a girls get together which I served this drink with Italian meal and also served this with mexican food on Halloween. It was all gone!! Everybody loved it!!!Thanks for a great recipe. Also make sure that you overnight the strawberrys like she says. It was to die for!! Salsa Chica in Houston, Texas!!