Limoncello Sangria Recipe
BRIGHT, CITRUSY, AND REFRESHING
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Ingredients
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Sangria Base
Fruit & Aromatics
To Serve
Method
Sangria Base
- 1
Combine liquids
In a large pitcher (about 1.5–2 quart capacity), pour 1.5 cups dry white wine, 3/4 cup limoncello, and 2 tablespoons fresh lemon juice. Stir gently to combine.
- 2
Adjust sweetness
Taste the mixture and, if you prefer it sweeter, stir in up to 1 tablespoon simple syrup until dissolved. Keep in mind limoncello is sweet, so add syrup sparingly.
- 3
Chill
Cover the pitcher and refrigerate the sangria base for at least 45 minutes and up to 4 hours to allow flavors to meld.
Fruit & Aromatics
- 4
Prepare fruit
Thinly slice 1 lemon, 1 lime, and 1/2 orange. Hull and halve 1/2 cup strawberries. Gently bruise 8 mint leaves by clapping them between your palms or lightly muddling in the bottom of a small bowl to release oils.
- 5
Macreate fruit
Add the sliced citrus, strawberries, and bruised mint to the pitcher with the chilled sangria base. Stir to combine so fruit is submerged and begins to infuse.
- 6
Infuse
Return the pitcher to the refrigerator for at least 30 minutes more (up to 2 hours) so the fruit and mint can infuse the sangria. If making right before serving, let infuse 10–15 minutes at room temperature.
To Serve
- 7
Prepare glasses
Fill four serving glasses with ice (about 1/2 cup ice per glass). Place a lemon or lime wheel into each glass for garnish if desired.
- 8
- 9