Strawberry Red Velvet Sangria - chocolate, strawberries, and port. A perfect dessert drink.

Strawberry Red Velvet Sangria

I know what you’re thinking. We’ve all been there before: you’re awake at 1 in the morning, sipping some port, and then it’s 3 in the morning, and you’re sipping port, and then you think to yourself – “I know, let’s fill this port with chocolate syrup!”

…No?

Okay, wait, let me explain my line of reasoning.

Chocolate and strawberries are great together, right? Yes? I think we can all agree. Now, port is red – sometimes – and red velvet is red, right? Yes. Okay. And strawberries are red too, and red velvet is actually chocolate flavored, and chocolate and velvet are both quite smooth in texture, and then I realized – hey, you know what else is smooth? Velvet!

(Did I say that already?)

So then if chocolate and velvet are both smooth, and you melt chocolate, it’s “velvety,” but not at all like port, so then you just have to put strawberries in it, and that’s when I went to bed.


Strawberry Red Velvet Sangria

Strawberry Red Velvet Sangria - chocolate, strawberries, and port. A perfect dessert drink.

If you’ve read our previous posts, you already know that I don’t like wine. It’s rather unfortunate because it makes sangria season about 75% less fun than it is for everyone else, unless you manage to come up with a type that doesn’t taste anything like wine anymore, like our Elderflower and Hibiscus Tea Sangria, or like this strawberry red velvet sangria, which, as you might be able to guess, just tastes like chocolate covered strawberries.

Although it might feel strange to squeeze syrup into your port, this combination turns out quite well by borrowing from flavors that already exist, even if I had trouble drunkenly articulating that the other night. There’s the fruity notes in ruby port, and the nutty chocolate notes in tawny port, so a chocolate covered strawberry sangria can only be a perfect match.

You won’t be disappointed. And if you ignore what I just said about wine a moment ago, you’ll know that I’m completely unbiased when I say that port sangria is the way to go.

Strawberry Red Velvet Sangria - chocolate, strawberries, and port. A perfect dessert drink.

This recipe makes about 12 (4 oz.) servings and will keep in the fridge for 2 days.

Tools:

  • Muddler / masher – yes, hands count
  • Pitcher
  • Mesh strainer

Ingredients:

NOTE: We used Sandeman’s port. It’s not the best, but it’s mild enough to take on flavors while still having character on its own. You can use your own choice if you prefer, just don’t go bottom shelf. I recommend the same for chocolate syrup – use something that actually tastes like chocolate. We picked Santa Cruz Organic from Whole Foods, but Godiva or something similar would work as well.

  • 2 cups tawny port
  • 2 cups ruby port
  • 1 lb. of strawberries, halved and muddled (or smushed, squeezed, etc., until they’re quite pulpy.)
  • 1 cup of chocolate syrup

 

How to Put It in Your Mouth:

  1. Add all ingredients to a pitcher and let sit overnight. If it’s sort of a muddy color at first, don’t fret – the strawberries will do their thing, and after a few hours it will take on that deep red hue.

  2. Strain the sangria through a mesh strainer to separate the strawberry pulp, then serve from a pitcher or decanter. We recommend smaller serving sizes –  like port, this sangria is as much a dessert as a wine.

Lastly, as a side note, the sangria will start to separate over time. Just give it a stir before serving.

Strawberry Red Velvet Sangria - chocolate, strawberries, and port. A perfect dessert drink.

Strawberry Red Velvet Sangria - chocolate, strawberries, and port. A perfect dessert drink.

Enjoy!


Master List of Ingredients:

This recipe makes about 12 (4 oz.) servings and will keep in the fridge for 2 days.

Tools:

  • Muddler / masher – yes, hands count
  • Pitcher
  • Mesh strainer

Ingredients:

NOTE: We used Sandeman’s port. It’s not the best, but it’s mild enough to take on flavors while still having character on its own. You can use your own choice if you prefer, just don’t go bottom shelf. I recommend the same for chocolate syrup – use something that actually tastes like chocolate. We picked Santa Cruz Organic from Whole Foods, but Godiva or something similar would work as well.

  • 2 cups tawny port
  • 2 cups ruby port
  • 1 lb. of strawberries, halved and muddled (or smushed, squeezed, etc., until they’re quite pulpy.)
  • 1 cup of chocolate syrup

How to Put It in Your Mouth:

  1. Add all ingredients to a pitcher and let sit overnight. If it’s sort of a muddy color at first, don’t fret – the strawberries will do their thing, and after a few hours it will take on that deep red hue.

  2. Strain the sangria through a mesh strainer to separate the strawberry pulp, then serve from a pitcher or decanter. We recommend smaller serving sizes –  like port, this sangria is as much a dessert as a wine.

Lastly, as a side note, the sangria will start to separate over time. Just give it a stir before serving.

Enjoy!

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