Strawberry Basil Sangria

Do what you love….so that you can love what you do.

In an effort to simplify and prioritize the use of my “spare time”, I will be simplifying my writing.  I don’t get paid in any way for what I write in this blog and, lately, the thought of putting thought into word has been overwhelming.  So…I will do what I love.  I still enjoy making cocktails and sharing them, but my reflections will be more brief.

I finished up my strawberry basil “kick” with this sangria.  The recipe comes from HERE.

Strawberry Basil Sangria

  • Servings: 6
  • Difficulty: easy-medium
  • Print

Credit: Mother Nature Network


  • ½ pound fresh strawberries, trimmed and thinly sliced
  • 1 apple chopped into small pieces (I used a Gala apple)
  • 1 ounce fresh basil leaves
  • 1 750mL bottle of white wine (such as Chardonnay)
  • ½ cup sugar
  • 1 cup white grape juice
  • Club soda, chilled


  1. Keeping the basil leaves whole, score with a fork by rubbing the leaves with the tines.
  2. Layer the fruit, sugar, and basil in a large pitcher and allow them to sit for 10 minutes. The sugar will absorb the juice from the basil and fruit and form a red tinted liquid.
  3. Add the grape juice and wine.
  4. For best flavor, allow the mixture to sit overnight.
  5. Pour 2-3 ounces of sangria mixture into a glass and top with club soda to taste.


I recently found some strawberry wine and decided to use it in this recipe instead of chardonnay.  The sangria is on the sweeter side, which may have more to do with my choice of wine.  I don’t mind it, but some might not like it as much.

You do have options for controlling the sweetness with club soda, lemon-lime soda, or sparkling wine.  The club soda will cut the sweetness down, whereas lemon-lime soda will maintain it.  If you want to tame the flavor a bit without watering down the alcohol content, consider adding sparkling wine.  Of course, you can also drink it straight from the pitcher without adding anything.

The original recipe does not require this mixture to sit for a few hours or overnight.  I prefer the extra time for the flavors to mix together.  But, if you need to make something in a short time frame, you may serve it as soon as prepared.

If you like the combination of strawberry and basil, you will like this sangria.  I will add that, in my experience with most sangria, the fruit starts to become a little mushy after a couple days.  That was not the case with this one…in fact, I found this sangria even better after being in the fridge for a couple of days.


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