Sparkling Strawberry Sangria

When I think about my childhood summers, the things that stand out are foods–fresh basil pesto, Silver Queen corn from the farm around the corner, and the berries, still warm from the sun. So if you can stand to wait, why not add strawberries to your next batch of sangria? 

Sparkling Strawberry Sangria 

1 bottle sparkling wine 

2 lemons, thinly sliced

strawberries, hulled and thinly sliced 

4 oz strawberry syrup

2 oz orange liquor

Strawberry syrup

Combine equal parts water, sugar and hulled, sliced strawberries in small saucepan; bring to a boil, stirring to dissolve sugar. Reduce to a simmer and cook for 10-15 minutes, until berries are soft and liquid is pink. Strain strawberries and reserve for sangria.

Place 1 sliced lemon and strawberries at the bottom of a pitched; add strawberry syrup and orange liquor, then gently muddle. Add sparkling wine, stir and serve immediately. Garnish with strawberries and a wheel of lemon. 

Notes: Most sangria recipes suggest that you steep the fruit overnight, but who can wait that long? Using Cava, Prosecco or another sparkler demands that this sangria be drunk on the spot–and if you're serving anyone who abstains from alcohol, it's easy to mix up a batch using sparkling lemon or orange soda in place of the curacao and bubbly! Cheers!

Image by Ashley O'Dell Photography.