A beautiful and refreshing spin on a traditional sangria using a mixture of frozen berries for a full berry flavour, a simple to make strawberry syrup, and the sweet Italian tangy-sweet citrus from limoncello!
Strawberry Syrup (Optional):
250g | 8oz fresh ripe strawberries, hulled, trimmed and washed
1/3 cup sugar
1/4 cup water
Sangria:
1x 750-ml bottle chilled pink moscato (sparkling) or any rosé
3/4cup limoncello
1 cup frozen raspberries (or fresh if you don’t have frozen)
1 cup frozen hulled and halved strawberries
1/2 cup frozen blueberries
A handful of mint leaves, washed
1 lemon, thinly sliced, seeds discarded
To prepare syrup, combine strawberries, sugar and water in a small saucepan on medium heat. Bring to a boil while stirring occasionally until sugar dissolves. Remove from heat, cover and allow to cool to room temperature. Press the syrup through a mesh sieve in small batches and discard pulp and seeds.
Combine 1/4 cup of the strawberry syrup with the moscato, limoncello, berries, mint leaves, lemon slices in a large pitcher.
Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a strawberry, slotted onto the edge of the glass.
NOTES
The Strawberry Syrup in this recipe is optional. It does make this Sangria sweet. Leave it out if you’re happy with the sweetness of the Limoncello and the Moscato!