Strawberry Mint Sangria

When the sun is shining, it only means one thing: fruity sangria on the patio. Whether it’s a traditional version, or a frozen wine slushie inspired with sangria flavors, I’m all in.

This version is my summery-spin on classic sangria. It’s bursting with fresh, juicy strawberries that infuse in mild and crisp rose wine, along with fresh mint leaves, and tart lemon juice.

It balances out beautifully – with just the right amount of sweetness. Grab a friend, a good book, or a beach chair and sit back and relax!

What is Sangria?

Sangria is a wine beverage that originated in Spain and Portugal. It’s like a punch, traditionally made with red wine, a mixture of chopped fruit, and usually additional liquors. The fruit usually consists of berries, peaches, apples, or pears.

What You’ll Need

This homemade sangria is made with a few simple ingredients. It also doesn’t include additional liqueurs, and instead uses club soda (as needed). This makes it lower-proof than a traditional variety, and keeps your sippin’ enjoyable.

• Rosé Wine: I prefer dry rose wine. I often use a Grenache rosé which is light, crisp and melds perfectly with the fruit.  Any basic rose will do, depending on what you like. If you prefer sweeter sangria, use a wine that’s on the sweeter side.
• Strawberries: there are a lot of strawberries in this sangria because they are the main fruit to deliver the fruity accents throughout the beverage. Ripe, sweet strawberries work best.
• Fresh Mint: mint in cocktails is a timeless addition; it’s bright and fragrant. If you have leftover mint leaves, make mint syrup for cocktails – your future self will thank you!
• Lemon: fresh lemon, please! The acid brightens up the drink and adds a nice tart balance.
• Sugar: a little bit for added sweetness; you can omit if you prefer it without.
• Club Soda: a little bit for some bubbly fun; add it to taste or leave it out if you want to keep it wine-forward. Or, sub with champagne to really feel fancy!

It’s fun to mix it up, too! Try orange slices instead of lemon, or add in some raspberries for an extra-berry infusion!

Please be sure to see the full recipe card below for details.

Let’s Make Strawberry Mint Sangria!

Sangria is really all about allowing the wine to infuse into the fruit making a delicious concoction. That being said, since strawberries are more delicate than the typical apples, it’s not advised to make this strawberry mint sangria recipe more than a couple of hours in advance.

The flavor from the berries really shines through about an hour or two into a soak, but they turn quite colorless any longer than 4 hours or so.

That being said, it’s a great cocktail recipe to make shortly before your guests arrive without much prep in advance.

Optional: Muddle the Berries

Over the years, I’ve found I like to gently muddle some of the berries with the mint, sugar, and lemon juice to get the juices flowing. I don’t muddle them all, because I want some of the berries in tact in the sangria.

Be sure you’re using a large pitcher for this step, so you can easily make it your serving pitcher, too!

Add the Wine

Once the fruit is in the pitcher, add the wine. To make this party-friendly, this recipe calls for 2 bottles of rose wine. If you need to make a smaller batch, feel free to halve it and just use one bottle.

Once the wine is poured, stir it well to ensure the sugar dissolves. If you have simple syrup on hand, simple use it in place of the sugar and you won’t need to worry about it dissolving.

Time to Enjoy!

When you’re ready to serve strawberry sangria, top off the pitcher with the club soda, or just add a spritz to each glass. Make sure to transfer some strawberries, mint, and lemon slices into the glass, too.

I like to garnish with a strawberry or little lemon wedge for fun, too!

Sangria is usually served without ice, but of course, do what you will. If it’s super hot outside, I’ll throw a few cubes in it to keep it chilled.

If storing leftovers overnight, I recommend removing the slices of lemon (they can sometimes become bitter if let in too long) and making sure the pitcher is either covered, or the sangria is transferred to an airtight jar.

Reminder that the berries will lose their color and texture, so I do recommend enjoying it the day you make it. Cheers!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!