Summery Strawberry Sangria Recipe

When the temperature rises, it's hard to beat a cold drink — even more so if it happens to be a pitcher of fruity sangria. There's no need to buy out the produce section with this delicious concoction. As a holistic dietitian, recipe developer Jaime Shelbert from Wholly Nourished knows the importance of balancing healthy food with tasty flavors. And that's exactly what she has created with this fun strawberry sangria recipe. 

"I love how refreshing this drink is," Shelbert notes, adding that "it's such a beautiful summer drink and would be even more delicious when fresh strawberries are in season." Whether you're picking them from your garden or getting strawberries at your local farmer's market or grocery store, it's hard to go wrong here. Plus, Shelbert has an extra trick up her sleeve: "The secret ingredient is basil!" She's a big fan of the pairing and shares that "guests are always impressed even though it's not hard to make." There's no need to wait to play the host to try out this strawberry sangria recipe. If you have 10 minutes to spare, you'll be sipping away before you know it.

For starters, the recipe calls for a strawberry syrup. For this component, you'll need 2 cups of frozen strawberries (make sure to defrost them first), ½ cup of water, and ¼ cup of sugar. Once it's ready, you'll let ½ cup of fresh basil leaves steep in the syrup. Shelbert explains that the basil "brightens the flavors and adds an herbiness at the same time." If you've never tasted the duo, you're in for a treat. 

To assemble the sangria, you'll need 2 cups of fresh strawberries (plus extra for garnish if desired), one bottle of white wine, and 1 cup of sparkling water. As for the wine selection, Shelbert suggests something light and crisp such as Pinot Grigio.

If you want to experiment with this sangria recipe, Shelbert recommends "lemon wedges to further brighten the flavor or other berries such as raspberries and blueberries." Meanwhile, if bubbles are your jam, her tip is to swap in Prosecco instead of still white wine and sparkling water. 

Start by roughly chopping up the frozen strawberries — this will be easier if you allowed them some time to defrost. Set a medium-sized saucepan on the stovetop and pour in the water and sugar, then toss in the chopped berries. Raise the heat to medium, giving the mixture an occasional stir for 3 to 4 minutes as the sugar dissolves. 

When the mixture starts to boil, decrease the burner to a low heat and let the contents simmer for 5 minutes. With the help of a potato masher or other tool, press the strawberries to squish the juices into the syrup.

Once the strawberry syrup is ready, turn off the heat. Mix in ½ cup of fresh basil leaves and place the syrup to the side while the herb steeps. Allow the basil to infuse into the syrup for at least 20 minutes while it further cools down. Shelbert notes that "the longer it sits the stronger the basil flavor." 

When you are satisfied with the taste, separate the syrup from the leaves and strawberry pulp with a fine mesh strainer. As you pour the syrup through, use a spoon to press down on the fruit to ensure you are getting all of the strawberry flavor. At this point you should collect about ⅔ cup of strawberry syrup.

Make sure your fresh strawberries are washed, then grab a cutting board. One by one, thinly slice the fruit lengthwise into manageable pieces. You wouldn't want to suddenly choke on a strawberry while you were casually sipping away at your sangria, right?

If you have a large pitcher, now is the time to use it — and if not, get creative and use a bowl or a big vase. Start by pouring the strawberry basil syrup and bottle of wine into your vessel. Then, add the strawberry slices and the rest of the basil leaves. Top it all off with some sparkling water and give the mixture a gentle stir. 

Serve this delightful sangria immediately or let it sit in the refrigerator for a bit while the flavors amplify. If you are not serving it right away, Shelbert recommends only adding the sparkling water when you are ready to drink it. 

You won't have a hard time finding excuses to whip this up, and Shelbert is equally enthusiastic: "Summer is the perfect time to serve this sangria whether it be a backyard barbecue or a fancier get together. This works well for brunch as well."