Sparkling Strawberry Sangria Recipe

By
Kelly Carámbula
Kelly Carámbula is a contributing writer at Serious Eats.
Kelly Carámbula

Kelly Carámbula is an artist and sculptor based in San Francisco. Kelly was the designer and publisher behind Remedy Quarterly (2009–2018), a magazine about food memories and the recipes that inspire them, as well as an award-winning food blogger at The Best Remedy.

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Updated August 30, 2018
strawberry sangria
Kelly Carámbula

This sangria, made with Spanish Cava, is light enough to serve at brunch.

Recipe Details

Sparkling Strawberry Sangria Recipe

Active 10 mins
Total 10 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • For the Strawberry Syrup:
  • 1 cup sliced ripe strawberries
  • 1 cup water
  • 1 cup sugar
  • For the Sangria:
  • 2 lemons, thinly sliced
  • 2 oranges, thinly sliced
  • 4 ounces strawberry syrup along with reserved strawberries from syrup
  • 2 ounces Cointreau
  • 2 fresh strawberries, sliced, for garnish
  • 1 bottle cava or other dry sparkling wine

Directions

  1. For the Syrup: Combine strawberries, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for about 10 minutes—syrup should be pink and the berries soft. Remove from heat and let cool. Strain through a fine mesh strainer. Reserve strawberries for sangria. Strawberry syrup will keep for one week in a sealed container in the refrigerator.

  2. For the Sangria: Add 1 sliced lemon, 1 sliced orange, and the reserved strawberries from the syrup to the bottom of the pitcher. Add strawberry syrup and Cointreau and muddle. Add cava and stir. Serve immediately, pouring into glasses garnished with a slice of lemon, a slice of orange, sliced strawberries, and ice.

Special equipment

Pitcher, muddler

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