Sparkling Rose Sangria with Strawberries Made Easy
Annahita Carter
Sparkling rosé sangria with strawberries is a low-effort, high-reward pitcher drink—light, bubbly, gently sweet, and bright with fresh strawberry and citrus.
1mediumlemonwell-scrubbed and thinly sliced (remove visible seeds)
750mldry rosé winewell-chilled
960mllemonadechilled (store-bought or homemade)
240mlsparkling water or club sodawell-chilled, for topping just before serving
30–60mlsimple syrup or agave nectaroptional, to taste if lemonade is very tart
ice cubesfor serving
extra strawberries and lemon slicesoptional, for garnish
Instructions
Chill the base ingredients. If possible, place the rosé, lemonade, and sparkling water in the refrigerator at least 2 hours before mixing.
Prep the strawberries. Rinse, pat dry, hull, and slice into roughly 0.5 cm / 1/4-inch slices.
Slice the lemon. Scrub well, slice into thin rounds, and remove visible seeds (halve rounds if the lemon is large so they fit in the pitcher).
Combine fruit in a pitcher. Add sliced strawberries and lemon to a large pitcher and lightly press once or twice with a long spoon to release a little juice (don’t mash).
Add the rosé and lemonade. Pour chilled rosé over the fruit, followed by the lemonade. Stir gently to combine and distribute fruit.
Taste and adjust sweetness. Taste a small sample; if needed, stir in 2 tbsp (30 ml) simple syrup or agave, then add up to 2 tbsp (30 ml) more only if needed.
Let it chill and infuse. Cover and refrigerate for at least 1–2 hours (up to 4 hours) to infuse strawberry and lemon flavor.
Add the sparkle just before serving. Gently stir to lift fruit, top with chilled sparkling water or club soda, and stir once or twice carefully to keep carbonation.
Prepare the glasses. Fill wine glasses or tumblers about halfway with ice.
Serve. Pour sangria over ice, ensuring each glass gets strawberry and lemon slices. Garnish with extra fruit if desired and serve immediately.