Sparkling Rosé Sangria

Ingredients

• 80 mlfresh lemon juice
• about 67 gsugar
• about 225 gstrawberries, sliced and measured after cutting
• about 75 gpink strawberries, sliced and measured after cutting
• 118 mlTriple Sec
• to tasteProsecco Rosé
• to tastesparkling water or club soda
• 8 sprigsmint or spearmint, to decorate
• to tasteice cubes

Instructions

1. 1

   Make the syrup

   Put the sugar and lemon juice in a small saucepan and cook over low heat until the sugar has dissolved completely. Leave the syrup to cool fully; you can chill it in the fridge.

2. 2

   Mix the fruit

   Place the strawberries in a large pitcher. Add the cooled lemon syrup and Triple Sec, then stir.

3. 3

   Add the ice

   Add plenty of ice cubes to the pitcher.

4. 4

   Pour in Prosecco

   Add the Prosecco Rosé and stir.

5. 5

   Fill the glasses

   Serve in stemless wine glasses over fresh ice, making sure each glass gets a generous share of strawberries.

6. 6

   Finish and serve

   Top each glass with sparkling water or club soda and garnish with a sprig of mint.

What is sparkling rosé sangria?

Sangria is a Spanish fruit-and-wine punch, traditionally served chilled and made in a pitcher. This version swaps in sparkling rosé for a lively, celebratory take.

Strawberries bring fresh fruit flavour, while lemon syrup and Triple Sec add sweetness and citrus. A final splash of sparkling water keeps each glass light and bubbly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 0g protein, 16g carbs, 0g fat.

Most of the carbohydrates come from the sugar, strawberries and Triple Sec, while the Prosecco contributes some of the drink’s energy. There is very little protein or fat in the listed ingredients. Pair a glass with a savoury snack containing protein, such as cheese or nuts, for a more balanced spread.

Build the lemon syrup

Gentle heat: warm the lemon juice and sugar just until the sugar dissolves. There is no need to boil the mixture.

Cool completely: let the syrup cool before adding it to the fruit and wine so it does not warm the drink or dull its bubbles.

Choose and prepare the strawberries

Sliced fruit: measure the strawberries after cutting, as the recipe specifies. Thin slices release some flavour into the drink and are easy to spoon into glasses.

Pink strawberries: keep them in the mix for the recipe’s colour and variety; if they are unavailable, use more regular strawberries.

Keep the bubbles lively

Add Prosecco last: stir it in gently to limit the loss of carbonation. Avoid vigorous mixing once the sparkling wine is in the pitcher.

Top each glass: sparkling water or club soda is added at serving, so guests can have their drinks with a fresh fizz.

Serve it well chilled

Fresh ice: use ice in the glasses, as well as in the pitcher if desired. If the sangria will sit for a while, serving over fresh ice helps avoid relying on ice that has melted in the pitcher.

Fruit in every glass: spoon strawberries into each serving, then finish with a mint sprig for a fresh aromatic note.

What to serve alongside

This fruity drink suits a spread of savoury nibbles, such as olives, salted nuts or crisp crackers with cheese. Fresh fruit or small pastries also work for a lighter party table.

Set out the sparkling water separately so everyone can adjust the fizz in their glass.

Recipe notes & tips

• Chill the Prosecco, pitcher and serving glasses before mixing for a colder drink.
• Cut the strawberries shortly before assembling the pitcher to keep them fresh.
• Make and chill the lemon syrup ahead, but add the sparkling wine close to serving.
• Stir gently after adding the Prosecco to preserve as much fizz as possible.
• Use a long-handled spoon to distribute the strawberries evenly between glasses.

Variations

• Use raspberries: swap some or all of the strawberries for sliced raspberries.
• Add citrus: include thin slices of lemon or orange in the pitcher.
• Make it less sweet: use less syrup and add more sparkling water in each glass.
• Try another sparkling wine: use a different chilled sparkling wine in place of Prosecco Rosé.
• Boost the mint: gently press a few mint leaves before adding them to the pitcher.

Common mistakes to avoid

• Adding warm syrup: it can warm the drink; cool it completely before mixing.
• Stirring vigorously: this knocks bubbles out of the Prosecco; stir gently.
• Adding soda too early: it loses fizz while standing; top up each glass just before serving.
• Using only pitcher ice: it may melt and dilute the sangria; serve over fresh ice.
• Uneven fruit portions: some glasses may miss the strawberries; stir gently and spoon fruit into each glass.

How to store

Keep any unserved mixture covered in the fridge and drink it the same day for the best bubbles. If possible, store the fruit and syrup separately from the Prosecco, then combine just before serving; this drink is not suited to reheating.

Frequently asked questions