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Strawberry Sangria

Warm weather is just around the corner. That can only mean one thing: Sangria. One of my favorite places to get sangria is Calle Ocho restaurant in Manhattan. On the weekend they serve brunch with an unlimited sangria bar, offering 6 different varieties (3 red, 3 white) held in large, glass barrels. It’s a phenomenal brunch but tends to ruin the rest of the day. Regardless, their different flavors of sangria are creative and delicious and that was all the influence I needed to create a strawberry sangria. At parties and potlucks I’m now the designated sangria maker due to this Strawberry Sangria. For maximum flavor, make your sangria the night before your sangria party.


Strawberry Sangria
2 (750mL) bottles red wine*
1-1.5 Liters orange soda (diet works too)
1/2 lb frozen strawberries, cut in half or quarters
1 tsp cinnamon
1/4 tsp nutmeg

* Note: I use a double-sized bottle (1.5L) of Corbett Canyon Pinot Noir or Cabernet Sauvignon. It’s cheap but smooth and has just enough flavor for sangria. It’s easily found in stores, and only costs around $8 for the 1.5L bottle.


1. Using a large pitcher or empty 1-gallon water jug, add all of the ingredients into the container. Stir or shake well and place in the fridge for at least 8 hours or preferably overnight. Stays good in the refrigerator for 3-4 days.