1grapefruit, thinly sliced into bite-sized pieces (plus more for garnish (optional))
1cupstrawberries, thinly sliced (plus more for garnish (optional))
1lime, thinly sliced
simple syrup(to taste)
fewleavesmint, leaves thinly sliced
club soda(to top up glasses)
Place grapefruit and lime in the bottom of a large pitcher. Muddle with a wooden spoon a little to get the flavours going.
Pour wine, grapefruit juice and vodka over top. Add sliced strawberries and stir. At this point, you can stir in some simple syrup (if you like) depending on how sweet you like things (see 'Notes' below on how to make).
Place in fridge for 3 hours or overnight (or enjoy right away if you want). Stir again when ready to enjoy. Pour mixture into glasses, filling about 3/4 of the way up. Top with club soda, ice cubes or grapefruit ice cubes (if using) and garnish with mint, a strawberry and a grapefruit slice. Enjoy!
If you like things sweeter, stir in some simple syrup at the point when you add sliced strawberries. Simple syrup is a 1:1 ratio (i.e. equal parts water and sugar). Here's how to make simple syrup: heat water in a small pot, add sugar to dissolve and allow to cool. So, for example, 1 cup of water and 1 cup of sugar. Just use the amount of simple syrup that suits your tastes. Remember, you can always add more, so add a little, taste, and adjust as necessary.
The sweetness of the wine you use in this sangria recipe will greatly affect the overall sweetness of the drink. I used a dry rosé , but you can totally use something sweeter.
When serving this grapefruit sangria, I filled the glasses 3/4 of the way up and then topped up with club soda. But, that's not completely necessary. You can enjoy this rosé sangria as is.
I added some ice cubes to the sangria when serving, but that's optional. If you like, you can also freeze some grapefruit juice and have little grapefruit cubes so your sangria won't get diluted.
I used grapefruit vodka here to really enhance the grapefruit flavour. Orange flavoured works well here too.
This sangria recipe is best the next day after all the flavours have had a chance to hang out and get to know each other. However, if you can't wait that long, that's ok too!