Need something refreshing that can be moist or non-alcoholic? Fresh strawberry puree meets a simple basil syrup – and some fizz – in this sparkling take on sangria.
BE PICTURED IN; CHARACTERIZED IN:
Like moths to a flame, we are drawn outside the moment the early spring chill leaves our bones and the sun has officially, and eventually fully, warmed us. Dinner parties, family reunions and long evenings watching fireflies follow.
I’m usually the host of our warm-weather escapades. So I found a few ways to make sure everyone is taken care of – and have time to relax and enjoy the party.
Big plates of food that tastes great at room temperature and serving drinks by the jug are two ways I free up my time—they’re hands off.
To be fair, this isn’t traditional sangria, but it speaks to the feeling you get when you drink it, and it shares the basic components of the cocktail – wine, liquor, and fruit. While it doesn’t feel like sipping sangria while overlooking an olive grove in Spain, one can still take a mental vacation in an airy place where daydreams are welcome and good friends will soon be arriving.
Moist or kid-friendly: your choice!
I like making a drink that can double as an alcoholic cocktail and non-alcoholic mocktail for those who prefer not to drink. So everyone has something special to drink, but I don’t spend all night in the kitchen.
The base components of this strawberry sangria are a simple lemon basil syrup and strawberry puree. To make it moist, I add elderflower liqueur like St. Germain and Prosecco. To make it non-alcoholic, I swap out the elderflower cordial for elderflower cordial and the wine for lemonade. Either way, it tastes delicious and all my guests feel welcome.
Scale your sangria up or down
Both the plain syrup and the strawberry puree can easily be doubled or halved as needed.
The puree can be made a day ahead and the simple syrup up to a week. Keep both in the fridge until you’re ready to make your sangria.
Where to find ingredients
Use ripe, seasonal strawberries for the best strawberry flavor. Elderflower liqueur, a highly aromatic, floral, and sweet-tasting liqueur made from the flowers of an elderberry plant, is available at most liquor stores. St. Germain is a common brand.
Now all you have to do is invite your favorite people, fill an ice bucket, make a few pitchers of drinks, and enjoy the company.
More summer-ready cocktails
- Mixed berry and red wine sangria
- Long Island Iced Tea
- Frozen Strawberry Daiquiri
- Classic margarita
- Mojito with mint and lime
Sparkling strawberry sangria
Warm weather is meant for friends, family and spending hours outdoors with a fresh drink in hand. Easy to make with or without alcohol, this light, slightly sweet strawberry cocktail is destined to serve a crowd. Simply place the pitcher on the table next to a gleaming ice bucket and a tray full of Rocks glasses.
To make this drink non-alcoholic, replace the elderflower liqueur with plain elderflower syrup and replace the prosecco with lemonade. Plain elderflower syrup is available in specialty stores, at Ikea, or online.
ingredients
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1 lemon
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2 pounds strawberries, divided
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3/4 cup sugar, divided
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1/4 cup water
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1/4 cup packed basil (about 10 large leaves) + more for garnish
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2 bottles of Prosecco or sparkling wine, chilled
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1 1/2 cups elderflower cordial, like St. Germain
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lemonade (optional)
method
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Grate lemon:
Use a vegetable peeler to remove strips of lemon zest from the lemon. Don’t dig too deep. You only want the yellow outer part of the peel, leaving most of the white pith on the lemon.
Squeeze the lemons and measure out 2 tablespoons of juice (save the remaining juice for another use). Set the bowl aside to make the simple syrup.
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Prepare and macerate strawberries:
Cut half the strawberries (1 pound) into quarters and toss in a medium bowl with 1/2 cup sugar and 2 tablespoons lemon juice.
Set aside on the counter and allow to macerate for 30 minutes or up to 2 hours while you prepare the simple basil syrup.
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Make the simple basil syrup:
Combine 1/4 cup water and 1/4 cup sugar in a small saucepan over medium-high heat. Wait for the sugar to completely dissolve, about 3 to 5 minutes, then remove from heat and add 1/4 cup basil. Slightly mash the basil in the pan with a pestle or potato masher. Add the strips of lemon zest.
Set the simple syrup aside and let it cool to room temperature—about 20 to 30 minutes. The longer you let the herbs and lemon steep, the more these flavors will become evident in the syrup.
Strain the syrup. Fold in the basil. Save the lemon peel strips. (This easy syrup can be kept refrigerated for up to a week.)
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Puree strawberries:
Transfer the macerated strawberries and all of their juices to a blender or food processor. Puree, then strain the puree. (This puree can be refrigerated for up to a day.
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Make the sangria:
From the remaining strawberries, reserve 10 of the smaller ones for garnish (cut in half if they seem too big). Peel and slice the rest.
In a large pitcher, combine strawberry puree, basil-lemon syrup, and elderflower cordial. Stir to combine. Add two bottles of Prosecco, the sliced strawberries, fresh basil leaves, and lemon zest from the simple syrup. Stir again.
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Serve and garnish:
Pour the sangria into glasses filled with ice and garnish with a fresh basil leaf.
For the strawberry garnish, make a small cut in the middle of a small strawberry, leaving the stem intact at the top. Slide the strawberry onto the rim of your glass.
Serve as is or top up with soda water to soften the drink’s sweetness or dilute the alcohol content.
