Oh, look, it’s another sangria recipe. I know what you are thinking, “Gosh, what’s up with this chick and sangria?” Well, I love it. Is that a good enough reason? I think it is.
Summer is totally sangria season and I love making as many varieties of sangria as humanely possible. If you searched for the word “strawberry” on this blog, you would probably find a gazillion recipes. Strawberries are my favorite fruit! And I can’t even tell you how wonderful wine-soaked strawberries are!
What I love about this sangria recipe is the addition of sparkling water. I am totally a white wine spritzer kind of gal, especially during the summer! I also added some rum for an extra kick. You can never go wrong with rum. My other favorite thing about this sangria? The color. These photos were taken right after I mixed it up, but if you let it sit for a couple of hours, it starts to turn a gorgeous pink color!
Oh, and just a side note: I just realized I don’t have any red wine sangria recipes! What’s up with that? Don’t worry, I will mix one up for you guys soon!
- 1 pint fresh strawberries, stems removed and sliced
- 2/3 cup sugar
- 1/2 cup water
- 1 750-ml bottle white wine (chardonnay or a pinot work well)
- 3 cups sparkling water
- 1/2-2/3 cup white rum (optional)
- About 2 cups sliced strawberries
- Stir together the water and sugar in a medium sauce pan over medium heat. Add in the sliced strawberries. Bring the mixture to a light boil and allow for the strawberries to break down as much as possible (about 10 minutes), stirring occasionally. Use a fork or potato masher to help break down the strawberries. Remove from the heat. Pour the mixture through a sieve and into a glass pitcher or punch bowl and discard the solids. Allow for the syrup to cool completely.
- Pour the wine, sparkling water, and the rum in with the syrup and stir until everything is well-combined. Add in sliced strawberries (I used almost 1 pint) plus any other fruit you desire. Allow for the sangria to chill for at least 2 hours if not overnight.
If you plan to use any citrus fruits (orange, lemons, or limes), I recommend removing the peel if you plan to soak the fruit overnight. The rind tends to break down in the wine and can create a bitter taste.