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Lavender Sangria

Summer calls for a refreshing drink that brings together unique flavors, and this Lavender Sangria does just that. Serving this at the bar, it’s clear why it’s a favorite: the floral notes of lavender mix beautifully with the crispness of Pinot Grigio and the sweetness of ripe strawberries and peaches. It’s always a hit on warm days, cooling off guests and adding a touch of sophistication with minimal fuss. This recipe is straightforward and perfect for any summer gathering.

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Lavender Sangria

Lavender Sangria

Prep Time: 15 minutes
No ratings yet
Course: Drinks
Cuisine: French, Spanish
Keyword: Lavender, Sangria
Servings: 8
Author: Paul Kushner
Try this easy Lavender Sangria recipe for your next summer party. Refreshing and flavorful.

Equipment

Ingredients

For the Lavender Sangria:

  • 1 bottle 750mL Pinot Grigio
  • 4 oz Brandy
  • 4 oz Grand Marnier
  • 16 oz Club Soda choose your favorite flavor
  • 3 oz Lavender Simple Syrup recipe below
  • 1 pint Strawberries sliced
  • 10 oz bag Frozen Peaches

For the Lavender Simple Syrup:

  • 4 oz Sugar
  • 4 oz Water
  • 1/2 oz Dried Culinary Lavender
  • 2 sprigs Fresh Lavender

Instructions

Lavender Simple Syrup:

  • Combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.
  • Add dried culinary lavender and bring to a simmer. Reduce heat and let simmer for about 2-3 minutes.
  • Remove from heat and add fresh lavender sprigs. Let the mixture steep for about 20 minutes for the flavors to infuse.
  • Strain the mixture to remove lavender particles, then set aside to cool.

Lavender Sangria:

  • In a large pitcher, combine the Pinot Grigio, Brandy, and Grand Marnier.
  • Stir in the Lavender Simple Syrup. Start with 1/3 cup and add more to taste.
  • Add sliced strawberries and frozen peaches to the pitcher.
  • Chill in the refrigerator for at least 4 hours, ideally overnight, to allow the flavors to meld.
  • Just before serving, stir in the club soda to add a refreshing fizz.
  • Serve over ice, garnishing with extra strawberries or a sprig of lavender if desired.
Tried this recipe?Leave a comment and let us know how it was!
Lavender Sangria
See also  Pink Elephant
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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