Strawberry Ginger Sangria | Nik Snacks

September 04, 2020

The sunlight, warm summer nights and opressive days of 100% humidity are almost over. But the craving for sangria last year-round, doesn't it?

STRAWBERRY GINGER SANGRIA



Combine your favorite rosé with fresh strawberries, fresh ginger, ale and a fun sugared rim. This week’s sangria recipe is sweet, sharp and approachable.
I hope you’re enjoying my sangria videos as much as I enjoy making them. 
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Strawberry Ginger Sangria
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Strawberry Ginger Sangria

Yield: 8
Author: Nikki Miller-Ka of Nik Snacks
The sunlight, warm summer nights and oppressive days of 100% humidity are almost over. But the craving for sangria last year-round, doesn't it? Combine your favorite rosé with fresh strawberries, fresh ginger, ale and a fun sugared rim. This week’s sangria recipe is sweet, sharp and approachable.

Ingredients

  • 1lb strawberries, sliced
  • 1/4 cup ginger, peeled, sliced
  • 1 (750ml) bottle rosé wine
  • 1/2 cup brandy or whiskey
  • 1 (12oz) can/bottle ginger ale
  • Ice

Instructions

  1. Add the strawberries and ginger to the bottom of a large pitcher. 
  2. Pour wine and brandy over the fruit and stir to combine.
  3. Place in the refrigerator for up to 2 hours to macerate. 
  4. Before serving, pour in the ginger ale. 
  5. Serve in a glass with ice and the fruit.

Notes:

For a fun twist, rub the rim of each glass with a cut strawberry and dip each rim in a bowl of sugar. Add a little sweetness to your sangria fun!

Calories

155.69

Fat (grams)

0.19

Sat. Fat (grams)

0.02

Carbs (grams)

13.21

Fiber (grams)

1.19

Net carbs

12.02

Sugar (grams)

11.22

Protein (grams)

0.78

Sodium (milligrams)

9.70

Cholesterol (grams)

0.00
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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