Recipe by Leslie in Texas
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.
Top Review by nataliegoes
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.
- 1 quart strawberry, stemmed
- 1 cup sugar
- 1 (750 ml) bottleof chilled red wine
- 1 unpeeled seedless orange, sliced
- 1 unpeeled lemon, sliced and seeded
- 6 ounces sparkling water or 6 ounces club soda
- clear ice cube
- fresh mint leaves
- additional strawberry, for garnish
Directions See How It's Made
- 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!