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Strawberry Sangria

A punch bowl and several glasses filled with strawberry sangria, whole strawberries, and orange wheels.
This strawberry sangria, made with fresh berries, citrus juice, strawberry jam, red wine, brandy, and marsala, is exploding with strawberriness. Here's how to make it.
Rachel Saunders

Prep 30 mins
Rest 5 hrs
Total 5 hrs 30 mins
8 servings
224 kcal


  • 1 orange seeded and thinly sliced crosswise into rounds
  • 1 lemon seeded and thinly sliced crosswise into rounds
  • 1/2 cup high-quality strawberry jam or more to taste (or substitute simple syrup)
  • 1/4 cup strained fresh orange juice
  • 1/4 cup strained fresh lemon juice
  • 1/2 cup brandy
  • 1/2 cup sweet Marsala
  • 1 (26-ounce) bottle medium-bodied red wine*
  • 1/2 cup cold water
  • 2 cups fresh strawberries thickly sliced


  • Place the orange and lemon slices in a large pitcher or small punch bowl. Mash gently with a muddler or wooden spoon, taking care not to damage the pieces of fruit; you just want to bruise them enough for them to release their flavor.
  • Add the jam and muddle a little more, then add the orange juice, lemon juice, brandy, Marsala, red wine, and water and stir very well. Stir in the strawberries. Cover the sangria with plastic wrap and let it rest at room temperature for 2 hours.
  • Refrigerate the sangria until cold, at least 3 hours.
  • To serve, ladle the sangria into chilled glasses, making sure to include some strawberry slices in each serving.


*What is the best red wine for sangria?

As we like to say around here, would you drink it on its own? Then that’s a great start. But if you need something more specific, a traditional route would be a Spanish or Portuguese red. Something bright and fruity, in particular. Here, the recipe uses Grenache (Garnacha in Spanish) for a stunning result. Tempranillo, another Spanish red is great. If your tastes wander farther afield, Italian Primitivo or Californian Zinfandel would do nicely, as would an Argentine Bonarda.