Strawberry Lemonade Sangria Recipe

I’m sharing my Strawberry Sangria, a White Berry Sangria that blends fresh berries and lemonade with chilled white wine and hides a few surprising twists I can’t wait to share.

I make Strawberry Lemonade Sangria for long hot afternoons, but this version surprises people. Bright sliced strawberries tumble into a pitcher with chilled white wine, and a splash of something tart turns it playful.

It looks simple but the flavors shift as it rests, one sip sweet, the next a little tart, then fizzy if you like to add sparkle. I promise it wakes up a lazy backyard hangout and makes guests ask whats in it without you having to explain.

Perfect for slow afternoons, it’s my go to White Berry Sangria when I want something fun.

Ingredients

• Dry white wine: adds crisp acidity and body, mostly alcohol carbs, not much nutrients.
• Lemonade: sweet and tart, high in sugars so mostly carbs, give bright citrus flavor.
• Strawberries: juicy, add natural sweetness, good fiber and vitamin C, low calories.
• Lemon: sour zip lots of vitamin C, little calories, boosts freshness and balance.
• Orange liqueur: adds orange aroma and sweetness, more alcohol and extra sugar.
• Club soda: bubbly, no sugar, adds lift and dilution, keeps drink fizzy and light.
• Mint: aromatic garnish, tiny vitamins and antioxidants, perks aroma and cool finish.

Ingredient Quantities

• 1 bottle (750 ml) dry white wine, chilled, like Sauvignon Blanc or Pinot Grigio
• 2 cups lemonade, chilled, store bought or fresh
• 1 pint fresh strawberries hulled and sliced (about 2 cups)
• 1 lemon thinly sliced
• 1/4 cup orange liqueur such as Cointreau or triple sec (60 ml)
• 2 tablespoons simple syrup or granulated sugar
• 1 cup club soda or sparkling water, chilled
• Ice for serving
• Small handful fresh mint leaves for garnish

How to Make this

1. Chill the bottle of wine, the lemonade and the club soda in the fridge until very cold, at least 2 hours if you can.

2. Hull and slice the strawberries, thinly slice the lemon, set them aside.

3. In a large pitcher add the strawberries and lemon, pour in the chilled wine, the chilled lemonade and the 1/4 cup orange liqueur, then add the 2 tablespoons simple syrup or 2 tablespoons granulated sugar.

4. Lightly muddle a few of the strawberries with the back of a wooden spoon or a muddler to release some juice, but don’t mash everything into mush.

5. Stir everything together until the sugar dissolves, taste it and add a little more syrup or sugar if you want it sweeter.

6. Cover the pitcher and refrigerate for at least 1 to 2 hours so the flavors meld, but it’s fine up to 24 hours if you make it ahead.

7. Right before serving add the chilled club soda for fizz and toss in ice or put ice only in the glasses to avoid watering down the whole pitcher; a neat trick is to freeze some strawberries and use them as ice so the sangria stays cold without getting diluted.

8. Pour into glasses over ice, garnish with a small handful of fresh mint leaves and an extra strawberry or lemon slice, give each glass a gentle stir and enjoy.

Equipment Needed

1. Large pitcher (about 2 quart or bigger)
2. Cutting board
3. Sharp knife
4. Wooden spoon or muddler
5. 1/4 cup measure or jigger for the liqueur
6. Measuring spoons (tablespoon + teaspoon)
7. Measuring cup for the lemonade
8. Glasses plus ice scoop or tongs

FAQ

Strawberry Lemonade Sangria Recipe Substitutions and Variations

• Dry white wine (Sauvignon Blanc or Pinot Grigio): Prosecco or another dry sparkling wine for bubbles and brightness; Rosé if you want a fruitier, pink twist; nonalcoholic white wine or chilled green tea for a booze-free version — it still tastes fresh.
• Lemonade: Lemon‑lime soda (Sprite or 7Up) to add fizz and sweetness; fresh lemon juice plus simple syrup so you can control tartness; limeade or grapefruit juice for a tangy twist that plays nice with strawberries.
• Fresh strawberries: Raspberries or sliced peaches for similar sweetness and texture; frozen strawberries (thawed) work great when fresh are out of season; strawberry jam or puree to deepen the color and flavor if you want a bolder sangria.
• Orange liqueur (Cointreau or triple sec): Grand Marnier for a richer orange-cognac note; 1/4 cup fresh orange juice plus 1 tsp orange zest for a nonalcoholic swap; or 2 tbsp orange marmalade thinned with a little water to mimic that orange sweetness.

Pro Tips

– Chill stuff good, like really cold. Cold wine and lemonade make a cleaner taste so you dont have to add tons of sugar. Pro tip: freeze a few whole strawberries on a tray and toss those in instead of regular ice so the sangria stays cold without getting watered down.

– Muddle gently and not too much. Squish a couple berries to get juice and color, but leave most slices intact so the pitcher looks nice and you dont end up with a mushy sludge. If you want extra aroma, press a lemon slice once to release oils from the peel, but dont pulverize it.

– Taste as you go because wines vary. A cheap zesty white might need less sugar than a sweeter one, and some lemonades are super sweet. Start with less syrup, taste, then add small amounts till it hits the balance you like.

– Do most of the mixing ahead but save the fizz and ice for last. Letting the fruit sit in the mixture for a few hours deepens flavor, but add the club soda only when serving so it keeps the bubbles. If you prep early, keep the pitcher covered in the fridge and dont leave it longer than a day or the fruit will get soggy.