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Brad Rey
3 November 2017 | Brad Rey

Scarlet Sangria

Scarlet Sangria


  • 1 1/2 cups strawberries, hulled and sliced lengthwise
  • 2 limes, thinly sliced
  • 1 Bottle of Scarlet Ladybird Rosé
  • 1/2 cup white rum
  • 4 cups lemon-lime soda
  • Ice
  • Additional strawberries and lime slices for garnish, if desired


Add sliced limes and strawberries to a large pitcher.
Pour the wine and rum over the top.
Cover tightly and place in the refrigerator for at least 4 hours (up to 24 hours).
Remove from refrigerator and add the lemon lime soda.
Add ice and a few pieces of the fruit to your glass and pour sangria over to serve.


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