Strawberry Lemonade Sangria
It’s been a looonnnng week in this house. I’m not sure what’s up, but Maddie has not been sleeping well and has been extra needy. I’m wondering if she is going to start teething.
So what happens when you have a long week with a fussy baby? Mama needs a cocktail, that’s what. You guys know I love a good sangria and this Strawberry Lemonade Sangria is so so perfect for spring and summer! It’s light and refreshing and well, dangerously good! I made a double batch of this sangria for Maddie’s baptism party for the adults and it was gone in a quick minute.
Now I feel the need to warn you guys here, but this sangria is a little stronger on the booze than some of the other sangria recipes I have posted in the past. To get that strawberry flavor, you really need the strawberry vodka! If you want to cut down though, feel free. You can also add extra lemon lime soda to dilute the sangria more if you want. As far as the sweetness goes, I don’t typically feel the need to add simple syrup to my sangria recipes, but you can also go ahead and add it if you want a sweeter taste. I have made with this with both Moscato and Sauvingnon Blanc. Obviously, using Moscato will also make it sweeter so it’s really up to you! One of the great things about sangria is that you can really just experiment with ratios of ingredients until you are happy with the taste!
Here’s to the weekend and warmer weather!
- 1 bottle (750 ml) of white wine (moscato or sauvignon blanc)
- 1 cup strawberry vodka
- 1/2 cup triple sec
- 4 cups lemon lime soda (can add more if desired)
- 1 lemon, juiced
- simple syrup to taste (optional)
- 1 pint fresh strawberries, hulled and sliced
- 2 lemons, sliced* (see note)
- In a large pitcher or drink dispenser, pour in the wine, vodka, triple sec, soda, and the lemon juice and stir together. Add simple syrup to sweeten (if desired). Stir in the sliced strawberries and lemon slices. Chill for 1-2 hours and serve. If waiting longer to serve, wait to add lemon slices (see note below).
To prepare simple syrup, combine equal parts water and sugar in a pan over medium heat. Heat until the sugar is dissolved, about 5 minutes. Remove and let cool. Stir in as much or as little as you like depending on desired sweetness.
Soaking citrus fruits for too long can result in a bitter taste. If you are not going to serve the sangria within a few hours of making it, I recommend waiting to add the lemon slices until you are ready to serve it.
Amount Per Serving: Calories: 186Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 23gFiber: 2gSugar: 19gProtein: 1g