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Summer Sangria

Ben Pieper

Servings: 8

Stir up a pitcher on a hot day, and sit back and relax. It’s summer!

This recipe is excerpted from Heartland. Read our review.


For the fresh herb syrup

  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup packed fresh lemon balm or basil leaves, coarsely chopped

For the sangria

  • 2 (750-milliliter) bottles semi-dry white wine, chilled
  • 2/3 cup Fresh Herb Syrup
  • 2/3 cup triple sec
  • 1 liter sparkling water
  • 1/2 cup freshly squeezed lime juice
  • 2 cups fresh fruits in season (such as peach slices, strawberries, blackberries, blueberries, or gooseberries)
  • 8 sprigs lemon balm or basil, for garnish


Make the herb syrup

  • In a large, microwave-safe glass measuring cup, combine the sugar, water, and herbs. Microwave on high power until the sugar dissolves, 3 to 4 minutes. Let the mixture steep for 20 to 30 minutes. Let cool before using.

Make the sangria

  • Combine the wine, syrup, triple sec, sparkling water, and lime juice over ice in a large pitcher. Add some of the fruit to the pitcher, and portion the rest among 8 glasses. Pour in the sangria, then garnish each glass with a sprig of lemon balm.


Rate or Review

Reviews (1 review)

  • pastatx | 08/09/2020

    Made this yesterday and we LOVED it. It is light and refreshing. I used basil for the simple syrup -- really nice. I mixed all but the sparkling water together for a few hours to mix flavors before serving. This is now a summer favorite.

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