One of my favorite things about warm weather is that it makes a wonderful excuse for fruity cocktail sipping.
There’s nothing that fills my heart with more joy than soaking in the sun with a sweet (and buzz-inducing) drink in my hand. Speaking of hearts, doesn’t that one strawberry slice almost look heart-shaped? It’s a testament of my love for Mango Strawberry Sangria, obviously.
As you can probably tell from the pictures, there are two ways to make this drink. You can either just make the mango puree by itself and then add the strawberries afterward, or you can throw some strawberries in with the mango puree for an extra boost of strawberry flavor (and a pretty orange-pink color). They were both equally tasty, so do whatever feels right.
But no matter what you do, don’t forget the slices, dose of ginger ale, and mint simple syrup that just bring this sangria together. Oh, and you might want to make a double batch because this stuff will disappear quickly!
- 1 bottle white wine
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh mint leaves
- 4 oz orange liquor
- 1 cup strained mango puree (if desired, you can puree 6–8 strawberries with the mango)
- 8 oz fresh strawberries, sliced
- 1 1/2 cups ginger ale
- 1/4 cup lime juice
- 1 lime, sliced
- Combine the water, sugar, in mint in a small saucepan and bring to a boil.
- Reduce heat to low and let simmer for 2 minutes, or until liquid has reduced to a syrup. Remove the mint leaves from the syrup and let cool.
- Combine the orange liquor, mango puree, 3 oz of the mint simple syrup, sliced strawberries, and lime juice in a large container. Cover and refrigerate overnight (or for at least 2 hours).
- When ready to serve, pour the mango mixture into a large ice-filled pitcher. Add the ginger ale and remaining sliced fruits. Top with the wine and stir to combine.
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