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 Italian tangy-sweet citrus from limoncello! This Berry Moscato Sangria will be the talk of your party!
Vibrant and sweet, this is the drink of choice I make every Christmas and New Year that gets requested every. single. time. It tastes more like a cocktail than a Sangria, but with the option of eating the drunken berries after your drink is over, this Sangria is a hit at every party.
I love the simplicity of Sangria. Throwing everything into a pitcher and taste testing a few times (just to be sure the flavour is perfect — you know), it doesn’t get any simpler than this.
Use frozen berries not only for flavour, but to act as ice cubes to cool this down so it can be served immediately if you’re in a rush. Or make it ahead of time to allow the berries to really soak up the wine, and simply serve when your guests arrive.
Use Strawberry Syrup Instead of Simple Syrup
To boost the berry flavour (like these Strawberry Coconut Mojitos), I make a quick and simple strawberry syrup ahead of time by simply boiling strawberries (fresh or frozen) with a little water and sugar. When the syrup cools, I strain it through a mesh sieve, however, you could easily use a ready made strawberry syrup instead, or skip this step all together. It’s completely up to you!
Wine for Sangria
As with any Sangria, any wine can be used for the mix. We love anything sweet in a Sangria like this one; any sparkling Moscato (white or pink) or any other Rosé. But, you can use a Champagne, or dry white or red wine if you wish, and add in the strawberry syrup to sweeten the flavour slightly instead of sugar. This Sangria can be customised to however you like your booze.
A fruity Sangria made all the more wonderful with a subtle citrus kick of limoncello flavouring each sip. The perfect combination and a winner!
Looking for more alcoholic beverages? Try these!
Strawberry Syrup (Optional):
- 8 oz (250 g) fresh ripe strawberries hulled, trimmed and washed
- 1/3 cup sugar
- 1/4 cup water
- 750 ml bottle chilled pink moscato (sparkling) or any rosé
- 1/2 cup 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
- 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.