So so easy and absolutely delicious!
2 bottles 2016 Pinot Grigio
1 pint strawberries, rinsed, hulled and halved
1 pint blueberries
2T Agave syrup
Put the blueberries in the bottom of a pitcher and muddle them (crush them up a bit with a long spoon). Add the strawberries and the agave syrup. Dump the bottles of Pinot Grigio on top and give a stir to dissolve the agave.
Refrigerate at least two hours – but best overnight. Serve the sangria in nice wine glasses, and add a few of the boozy strawberries!
Happy Fourth of July.