Strawberry Mint Sangria | Victoria Verrengia of Nix’s Plymouth

Serves 4 to 6


  • 1 750-ml bottle Westport Rivers Riesling
  • 2 cups fresh strawberries (hulled and sliced)
  • 1/2 cup mint leaves finely chopped or muddled (reserve 6 sprigs for garnish)
  • Thin lemon slices from half a lemon
  • 12 ounces sparkling water


Place wine, strawberries, mint leaves, and lemon wedges in a pitcher and refrigerate for two to three hours. Strain the mint from the mixture using a fine sieve and refrigerate for another six to eight hours. Just before serving, add the sparkling water and pour sangria over glasses filled with ice. Garnish with fresh mint sprigs and sliced strawberries.”

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