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Sparkling Strawberry Sangria

Summer calls for something special. It’s a favorite at the bar because it blends sweet strawberries with a refreshing mix of white rum and sparkling rosé. The berries soak up the rum and syrup, giving every sip a burst of fruity flavor. Chilled and topped with a fizz of sparkling wine, it’s perfect for cooling off on hot days. Trust me, you’ll want to give this recipe a try at your next gathering.

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Sparkling Strawberry Sangria

Sparkling Strawberry Sangria

Prep Time: 15 minutes
No ratings yet
Course: Drinks
Cuisine: Spanish
Keyword: Sangria, Strawberry
Servings: 8
Author: Paul Kushner
Try this easy Sparkling Strawberry Sangria recipe for your next party.

Equipment

Ingredients

  • 15 strawberries hulled and sliced
  • 1/4 cup simple syrup
  • 1/2 cup white rum
  • 1 bottle 750 ml sparkling rosé wine
  • Rosemary sprigs for garnish optional

Instructions

  • Prepare the Strawberries:
  • In a large pitcher, add the sliced strawberries.
  • Mix the Liquids:
  • Pour the simple syrup and white rum over the strawberries. Stir gently to combine, allowing the strawberries to macerate slightly and release their natural flavors.
  • Chill:
  • Refrigerate the mixture for at least 1-2 hours to allow the flavors to meld together. This step is crucial for developing the sangria’s depth of flavor.
  • Add Sparkling Rosé:
  • Just before serving, top the sangria with the sparkling rosé wine to add a refreshing and fizzy touch.
  • Serve:
  • Pour the sangria into glasses, making sure each glass gets a few slices of strawberry. Garnish with a sprig of rosemary if desired, which adds a nice aromatic touch.
  • Enjoy:
  • Serve chilled and enjoy the fresh, fruity flavors with a delightful sparkling finish.
Tried this recipe?Leave a comment and let us know how it was!
Sparkling Strawberry Sangria
See also  Tropical Rainbow Colada
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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