I have to wonder if my family is a little worried about me. At just about every family gathering for the last six months or more, I’ve had some sort of new sangria for them to test. I toted jars of it over to my niece’s birthday party. I broke it out it after dinner at a Mother’s Day gathering. I hadn’t gotten around to making a dessert, but sangria? Of course I did.
I guess sangria appeals to me on all levels. It lends itself to endless variations, which appeals to the food blogger in me. It’s delicious and sweet, which appeals to the glutton in me. And it’s boozy, which appeals to the lush in me.
So I guess I’m the family lush. But hey, at least I share.
This light, refreshing, and simple sangria is perfect for sipping on a toasty summer afternoon. The bright ruby-red hue is compliments of starting with a nice pink rose wine, and then soaking strawberries in it. The berries lend their delicious juices – and their gorgeous color – to the drink. Lime adds a zesty bite, rum gives it a bit more potency, and lemon-lime soda mellows the whole thing out and makes it entirely too drinkable.
Seriously – five ingredients. Well, plus ice. So easy to put together, even easier to enjoy. And totally worth earning a bad reputation with your family (who, by the way, loved this version).
- 1½ cups strawberries, hulled and sliced lengthwise
- 2 limes, thinly sliced
- 1 750 ml bottle rosé wine (I like Rosé of Sangiovese)
- ½ cup white rum
- 4 cups lemon-lime soda
- Additional strawberries and lime slices for garnish, if desired
- Add sliced limes and strawberries to a large pitcher.
- Pour the wine and rum over the top.
- Cover tightly and place in the refrigerator for at least 4 hours (up to 24 hours).
- Remove from refrigerator and add the lemon lime soda. Add ice and a few pieces of the fruit to your glass and pour sangria over to serve.