The wine you choose for your sangria will have a big effect on the flavor. To make this one from chef Jose Garces of Philadelphia's Amada, go with anything you'd enjoy drinking on its own.

Serves 8


  • 1/2 cup limoncello
  • 1 cup strawberries, sliced
  • 12 basil leaves
  • Finely grated zest of 1 lemon, plus 1 lemon, thinly sliced, for garnish
  • 1/4 cup lemonade
  • 2 bottles rosé


Active time: 10 minutes
Total time: At least 2 hours

In a large pitcher or punch bowl, stir together all ingredients except wine and lemon slices. Refrigerate 2 hours or as long as overnight. When ready to serve, stir in the wine. Pour into ice-filled glasses, garnish with lemon slices, and serve.

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