Summer has easily transitioned to my favorite season this year. I used to be a fall girl tried and true, but something about the warmer months and cute summer outfits is really appealing to me this year.

I also LOVE summer beverages. Sitting on a patio, by a lake, a pool, the ocean, your deck…hell even in your living room just pretending you are somewhere more exotic, summer drinking is just so much better.


Two weekends ago my husband and I made this prosecco sangria, it was SUPER easy and out of this world. It is a watermelon, prosecco sangria with a strawberry simple syrup. Here is how to make it. (and please keep in mind I don’t really measure s**t….I just throw stuff together until it tastes good. So tweak to your liking.

Servings: Well this depends because I can drink a 1/2 bottle by myself and call it one serving…but let’s say 6 servings ;)

Time: Active: 15 minutes. Inactive: 30 minutes

Ingredients (EASY AF)

  1. 1 bottle of your fav prosecco (or sparkling wine, or white wine even)

  2. 8-10 Fresh strawberries (or frozen can work) hulled and washed, cut in quarters

  3. about 1-2 cups of cubed watermelon

  4. 1-2 tablespoons of sugar

  5. Ice cubes for serving


  1. After washing, hulling and cutting your strawberries in quarters, put them in a small sauce pan on medium heat. Add about 1/4 cup of water, and 1-2 tablespoons of sugar to taste

  2. continue to stir and let the strawberries cook down until you are left with a syrup-y texture (Aka simple syrup) about 10 minutes

  3. Remove the sauce pan from the heat, cover and put in the fridge - let sit for about 30 minutes or until cool

  4. Once the simple syrup is cooled, put in a pitcher and pour chilled prosecco over it

  5. Throw in the watermelon and extra strawberries for garnish

  6. Serve chilled over ice…it’s that simple. ENJOY


This is literally the most simple recipe, but tastes much more complex, is fast, easy, and looks fancy AF. Try this for your next summer cook out (or even for yourself on a nice summer night, no one is judging).

Until next time,



Kyrsti Tam