Not-too-Sugary Spring Sangria Recipe


Spring is still in the air perfect for a sangria. It began with an email from my good friend who works for My Wines Direct in New York. She needed a sangria recipe, and I had one. A luscious, not-too-sugary, harmonious blend of spring fruits and wine. Did I tell you Marco was a bartender? Not your average beer-pouring bartender either. He was the kind who’d pour you a drink you’d never forget. The kind who invented drinks, and had them published in the Village Voice. Marco helped me with this spring sangria, which features ripe strawberries, kiwi, pear brandy, a splash of limoncello and fruity pinot noir. For even more umph, pair it with a California cab or even a petit verdot (though you may want to add a touch of orange or apple juice as well).

When I told about it, she jumped for joy because she could pair my recipe with her Cinco de Mayo wine pack. (Disclaimer here, I in no way get paid by My Wines Direct. This all came about from a conversation with a friend. And, I have no proof that she actually jumped. I made that part up.) Cheers, we miss you out here…


Spring Sangria with Strawberries and Kiwi

Makes about one liter

  • 1 bottle California pinot noir, cabernet sauvignon or petit verdot
  • 1 1/2 cups of strawberries, sliced thin
  • 2 kiwi, sliced thin
  • 1/2 cup pear brandy
  • 1/4 cup limoncello
  • 1/4 cup organic cane sugar
  • 1/4 cup water

Bring water to a boil and add sugar and turn off heat. Stir until sugar is dissolved, and let cool to room temperature. In a medium-sized bowl, combine brandy, simple syrup and sliced fruit. Cover and let sit overnight in the fridge.


Take the fruit out of the fridge about 30 minutes before using. In a large bowl, mix fruit with wine and limoncello. Stir, and garnish with a strawberry.

Author: Julia Nicodemo

That’s me, Julia Nicodemo, carbs eater, coffee drinker, loud laugher, car singer, writer and creator of Fork me Noodle.

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