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Strawberry Sangria

Strawberry Sangria

Strawberry Sangria


  • Serves
    8

  • Prep Time
    1 Hour

About this recipe:

Summer and 80 degree weather call for refreshing, cold and delicious beverages. This sangria is an absolute must-try and is extra bright in flavor (and color!) due to our Strawberry Crushed Fruit Vinegar. This sparkling strawberry sangria pairs perfectly with juicy burgers, grilled chicken, pasta salad and all your outdoor BBQ's. Cheers!
Crushed Fruit Vinegar Trio

Crushed Fruit Vinegar Trio

$45.00

Ingredients

  • 1 bottle wine white (we love using Riesling)
  • 1 bottle champagne
  • 1/2 cup Kosterina Strawberry Crushed Fruit Vinegar
  • ¼ cup strawberry liquor
  • 3 cups strawberries
  • 2 cups of fresh mint
  • Optional: 8 oz frozen peaches, 8 oz frozen pineapple

Directions

  1. Chop up the strawberries and place the fruit in a large pitcher.
  2. Add the wine, ½ cup mint, Kosterina Strawberry Crushed Fruit Vinegar, and strawberry liquor into the pitcher and stir until well combined. 
  3. Chill: Cover and place the wine sangria in the refrigerator for at least 1 hour or up to 4 hours.
  4. Just before serving, add Champagne: Pour the champagne into the pitcher or into each glass your serving.
  5. Serve with ice and garnish with remaining mint.

Author notes

Fruit variations: You can use any berries or fruits you love!

In this recipe

Crushed Fruit Vinegar Trio

Regular price $45.00
Regular price Sale price $45.00

The perfect combination of tangy and sweet, fresh crushed fruit and no added sugar.

Original Extra Virgin Olive Oil (500ml)

Regular price From $29.95
Regular price Sale price From $29.95

Our highest polyphenol EVOO straight from Southern Greece.

Extra Virgin Trio

Regular price $68.85
Regular price Sale price $68.85

Two bottles of our Everyday for the kitchen and one bottle of our Original for the table.

Crushed Fruit Vinegar Trio

Regular price $45.00
Regular price Sale price $45.00

The perfect combination of tangy and sweet, fresh crushed fruit and no added sugar.