We love sangria so much that we have one for every season. You may have had our winter sangria already, and you better believe we’ll be sharing our summer and fall sangria recipes too. Buckle up.
One of the best things about sangria is that you can have so much fun trying out different flavour combinations. There’s no “right” way to make it – recipes can vary wildly, limited only by your imagination. We tried a couple of different options before we hit the jackpot with this one – which just radiates spring. It’s super light, refreshing and just a touch sweet.
The combination of St. Germain Elderflower Liqueur and Lillet Blanc add really delicate flavour notes to the Pinot Grigio we selected, which is already a really light white wine. The addition of grapefruit, lemon and strawberries add a super crisp citrus notes and another layer of subtle sweetness. We also garnished our sangria with flowers, so the end result is not only absolutely delicious, it’s oh so pretty.
- 1 bottle of wine, ideally a Pinot Grigio. We grabbed one from Trius
- 2 oz of St. Germain Elderflower Liqueur
- 2 oz of Lillet Blanc
- Soda water
- 1/2 of a grapefruit, cut into slices
- 1 lemon, cut into slices
- 6-8 strawberries, cut into slices
- Large sangria pitcher. This is a good one.
- Flowers for garnish (optional, but look how pretty!)
- Fill the sangria pitcher halfway with ice.
- Add the bottle of wine, followed by the St. Germain Elderflower Liqueur and Lillet Blanc.
- Add the fruit, stirring it into the mixture. The longer the fruit sits the more fruity and delicious it gets.
- Top with soda water.
- Serve in wine glasses garnished with a lemon wedge and flowers if you’re feeling fancy.