On 6:00 AM by Nikki @ NikSnacks in alcohol, fresh, fruit, ginger, sangria, strawberries, wine No comments
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.
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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
- Add the strawberries and ginger to the bottom of a large pitcher.
- Pour wine and brandy over the fruit and stir to combine.
- Place in the refrigerator for up to 2 hours to macerate.
- Before serving, pour in the ginger ale.
- 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
155.69Fat (grams)
0.19Sat. Fat (grams)
0.02Carbs (grams)
13.21Fiber (grams)
1.19Net carbs
12.02Sugar (grams)
11.22Protein (grams)
0.78Sodium (milligrams)
9.70Cholesterol (grams)
0.00Please 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 Me

- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger, freelance food writer and food critic based in North Carolina. This East Carolina University and Le Cordon Bleu alum develops recipes and social media strategy for brands. In addition to blogging, she is a culinary tour guide and volunteers at food banks across the region. Formerly, she’s been a judge for the James Beard Foundation, IACP, featured in Southern Living Magazine & New York Magazine, worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker.

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