Ingredients
8ozfresh ripe strawberrieshulled, trimmed and washed
⅓cupsugar
¼cupwater
750mlchilled pink moscatoor any rosé
½cuplimoncello
1cupraspberriesfrozen or fresh
1cupstrawberriesfrozen, hulled, and halved
½cupblueberriesfrozen
mint leavesone handful, washed
1lemonthinly sliced, seeds discarded
Preparation
To prepare the syrup, combine strawberries, sugar, and water in a small saucepan on medium heat.
Bring to a boil while stirring occasionally until sugar dissolves. Remove from heat, cover, and allow to cool to room temperature.
Press the syrup through a mesh sieve in small batches and discard pulp and seeds.
Combine ¼ cup of the strawberry syrup with the moscato, limoncello, berries, mint leaves, lemon slices in a large pitcher.
Pour the sangria into ice-filled stemware.
Scoop some fruit into each glass and garnish with a strawberry slotted onto the edge of the glass.
