Go Back

Pink Easter Strawberry Sangria

A refreshing, visually stunning pink sangria made with white wine, Prosecco, fresh strawberries, and lemons. Perfect for Easter brunch and spring parties!
Print Recipe
Prep Time 15 minutes
Chilling time 2 hours
Total Time 15 minutes
Servings: 8 glasses
Course: Beverage, Cocktail
Cuisine: American, Spring
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Sangria Base
  • 1 bottle crisp white wine (750ml, e.g., Pinot Grigio or Sauvignon Blanc) chilled
  • 1 bottle Prosecco or sparkling wine (750ml) chilled
  • 1/2 cup strawberry syrup or strawberry juice optional, for deeper color and sweetness
  • 2 cups fresh strawberries hulled and sliced
  • 2 large lemons sliced into thin wheels
  • 1/4 cup fresh mint leaves loosely packed, plus extra for garnish
  • Ice cubes for serving in individual glasses

Equipment

  • Large Pitcher or Beverage Dispenser
  • Cutting board
  • Sharp knife
  • Long-handled mixing spoon

Method
 

  1. Wash all produce thoroughly. Hull and slice the strawberries, slice the lemons into thin wheels, and pluck mint leaves from their stems.
  2. In a large glass pitcher or beverage dispenser, add the sliced strawberries, lemon wheels, and fresh mint leaves.
  3. Pour the chilled bottle of white wine over the fruit and mint. If using, stir in the strawberry syrup or juice. Gently stir to combine.
  4. Place the pitcher in the refrigerator to chill for at least 2 hours (up to 24 hours) to allow the fruit flavors to infuse into the wine.
  5. Right before serving, remove the pitcher from the fridge and slowly pour in the chilled Prosecco. Give it one gentle stir.
  6. Fill individual stemless wine glasses with ice. Pour or dispense the sangria over the ice, ensuring each glass gets some fruit.
  7. Garnish each glass with a fresh sprig of mint and serve immediately.

Notes

Do not add ice directly to the main pitcher or dispenser, as it will melt and dilute the sangria. Keep it chilled in the fridge and only add ice to the serving glasses.