Place the lemons in the bottom of a pitcher or punch bowl.
Sprinkle the sugar on top and muddle the sugar into the lemons.
Add the sliced strawberries.
Muddle the strawberries in with the sugar and lemon slices.
Add the prosecco to the pitcher.
Serve immediately or store in the refrigerator until ready to serve.
Add ice to four glasses, pour the sangria over the ice and serve.
Notes
I do not recommend adding ice to the pitcher of sangria. If you do not serve all of the sangria immediately after it’s made, the ice will melt in the pitcher and water down the sangria.
Muddling is the process of mashing fruit, herbs or spices in a cocktail to bring out the flavor. If you don’t own a muddler, the back of a spoon will also work.
You can make this recipe ahead of time. I recommend no more than 8 hours in advance, after that you’ll start to loose some of the prosecco bubbly goodness.
If you want to add mint to the sangria, add 1/4 cup of fresh mint to the pitcher with the strawberries and muddle it in with the lemons, strawberries and sugar.
Feel free to use another sparkling wine instead of prosecco. I’d recommend a sparkling rosé or brut champagne.
If you want to use another sweetener besides sugar, feel free to sub in honey, maple syrup or agave syrup.