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Strawberry Rosemary Sangria


Refreshing sangria on a hot day made with a homemade fresh strawberry and rosemary syrup. Change up the fruits in the sangria to your preference and what is in season.

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Rate this recipe 4.6/5 (19 Votes)


  • 1 cup diced strawberries
  • 1 tablespoon agave
  • Pinch of salt
  • 1 tablespoon water
  • 2 twigs of rosemary
  • 1 (750-ml) bottle dry white wine
  • 1/2 cups sliced strawberries
  • 1/4 cup triple sec
  • 2 peaches, each cut into 12 slices
  • 1 large orange, cut crosswise into 6 slices
  • 1 lime, cut crosswise into 6 slices


Servings 6
Preparation time 25mins
Cooking time 145mins
Adapted from


Step 1

Dice the strawberries into small pieces. In a small saucepan add strawberries, agave, salt, water and rosemary. Place over medium heat for 5-7 minutes, or until strawberries are totally broken down. Remove from heat and strain through a sieve, removing rosemary and strawberry pieces. You should have about 2 tablespoons of strawberry syrup.

In a pitcher, mix white wine, triple sec, sliced peaches, strawberries, oranges and limes. Smash the citrus slightly. Add the strawberry syrup and stir. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.


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