Lady Zolo Sangria Recipe

Prepare simple syrup (if not using pre-made)

Combine 4 tbs sugar and 4 tbs water in a small saucepan over medium heat. Stir until sugar dissolves and the liquid is clear. Remove from heat and cool to room temperature (about 10 minutes).

In a large pitcher (about 2 liters capacity), pour 1 bottle of Zolo Zero Malbec Rosé and 250 ml non-alcoholic Mionetto Aperitivo. Stir gently to combine.

Add 4 tbs cooled simple syrup to the pitcher. Stir and taste; adjust sweetness by adding up to 1–2 tbs more simple syrup if desired.

Hull and quarter about 1 cup of strawberries. Add them to the pitcher.

Thinly slice 1 whole lemon into rounds, removing seeds, then halve the rounds if large. Add all lemon slices to the pitcher.

Thinly slice 1 whole orange into rounds, removing seeds, then halve the rounds if large. Add all orange slices to the pitcher.

Using a wooden spoon or muddler, gently press a few of the fruit pieces (about 4–6 strawberry quarters and 2–3 citrus slices) against the side of the pitcher to release juices. Do not over-muddle — you want juice and aroma, not pulp.

Cover the pitcher and refrigerate for at least 1 hour and up to 6 hours to allow flavors to marry. For best flavor, refrigerate 2–3 hours.

When ready to serve, gently stir the sangria. Taste and adjust: if it needs more brightness, add up to 100 ml club soda or sparkling water; if it needs more sweetness, add 1 tbs simple syrup.

Fill individual glasses with ice (about 1 cup per glass). Place a few pieces of the macerated fruit into each glass.

Pour sangria over the ice, leaving a little room at the top. Top each glass with a splash (about 60–100 ml) of club soda or sparkling water if desired for effervescence.

Garnish each glass with a sprig of fresh mint and a thin citrus wheel on the rim. Serve immediately.

Leftover sangria: keep refrigerated up to 48 hours. Add ice and soda just before serving to retain effervescence.