Sunshine Sangria Recipe

Hull and slice

Wash the strawberries, hull and halve (quarter larger berries). Wash the orange and lemon. Thinly slice the orange into rounds and slice half the lemon into rounds. Reserve a few slices of orange and lemon for garnish.

Place the prepared strawberries and half of the orange and lemon slices into a large pitcher. Lightly muddle with a muddler or the back of a wooden spoon 6–8 times to release juices and aromatics — do not pulverize.

Add the Malibu rum, Fleur Charmante liqueur, and fresh orange and lemon juices to the pitcher with the muddled fruit. Stir gently to combine so the alcohol and juices mingle with the fruit.

Pour in the Villa Rosa Moscato d'Asti and stir once more to combine. Taste the mixture and add simple syrup 1 tablespoon at a time if you prefer it sweeter; this recipe suggests 2 tablespoons for a balanced sweetness.

Add the remaining orange and lemon slices to the pitcher for visual appeal. Cover and refrigerate the sangria for at least 45 minutes to 1 hour to allow the flavors to meld. For best flavor, refrigerate up to 3 hours but serve within 6 hours of mixing so the Moscato retains some effervescence.

When ready to serve, fill each glass about halfway with ice (about 1/2 cup ice per 8-oz glass). Spoon some fruit pieces into each glass (at least 2–3 strawberry halves and a slice or two of citrus).

Ladle or pour the chilled sangria over the ice and fruit, dividing evenly (this recipe makes roughly 6 generous 8-oz servings). Garnish each glass with a mint sprig and an orange or lemon slice on the rim.

Serve immediately. Note: Sangria is gluten free as written; ensure any liqueur or pre-made mixers used are certified gluten free if required.