A Rose Sangria recipe that tastes even better when you make it ahead of time. Think boozy fruit in a dangerously drinkable rosé cocktail. It’s perfect for a crowd!
Rosé AKA summer water, is my drink of choice May through August, and sometimes even into September. Like white wine, it can be crisp and refreshing or floral and sweet. I prefer my rosé to be crisp and refreshing, how do you like yours?
Fortunately, this Rosé Sangria recipe can be made with any type of rosé you like!
What is sangria made of?
Red sangria originates from Spain and is traditionally made with Spanish red wine, various fruits, and brandy. Modern versions of sangria include white wine or rosé.
It’s really simple to make! You don’t need to be a cocktail scientist (yea, I just made this term up) to make a delicious sangria
Ingredients for Rosé Sangria
What’s in this Rosé Sangria?
- 1 bottle of dry rosé
- pomegranate juice
- lemon juice
- white vermouth
All of that gets mixed together in a large pitcher, divided into glasses, and garnished with fresh mint leaves and lemon slices. You can garnish it with some fresh summer fruit or however you feel like garnishing these fabulous cocktails!
The fruit is really important because you’ll want to make sure you have something that will absorb flavors well. Strawberries, raspberries, peaches, and plums are really good for this.
Feel free to change up the fruit variations too it’s your cocktail, so make it with your favorite fruits!
Other fruit combinations for sangria:
- strawberries, raspberries, peaches
- mangoes, strawberries, plums
- apples, peaches, raspberries
How to make sangria
This sangria recipe is so easy to make, you’re going to love it!
- Cut up all the fruit into small, bite sized pieces (berries don’t need to be diced) and add them to a large pitcher (at least 30 oz).
- Pour the rosé wine, pomegranate juice, white vermouth, and lemon juice in the pitcher. Give it a gentle stir and refrigerate for at least an hour before serving.
- To serve: divide the mixture between glasses and garnish with fresh mint leaves and thinly sliced lemon.
Right before serving, give it a quick taste, and add 1/2 tablespoon of sugar if needed.
This is a great make-ahead cocktail recipe because the longer you let the fruit marinate in the sangria, the better it will taste. Within reason, of course, you don’t want it sitting around in the fridge for more than a day.
You can serve this sangria with anything, but my go-to is this Pistachio Crusted Air Fryer Salmon or these Watermelon Caprese Skewers.
This is exactly what I want to drink when I’m hosting an outdoor party and it’s the easiest cocktail to take to an event. Just make sure you have a pitcher like this one or this one so it doesn’t spill!
Want to try this Rosé Sangria?
PIN IT to your summer cocktails or mixed drinks board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
- 1 bottle of dry rosé
- 1/4 cup pomegranate juice
- 3 tablespoons lemon juice, about half a lemon
- 2 tablespoons white vermouth
- 2 plums, diced
- 1/3 cup raspberries
- 1/3 cup blackberries
- mint and lemon slices for garnish
- Add diced plums, raspberries, and blackberries to a large pitcher (at least 30 oz) with rosé, pomegranate juice, white vermouth, and lemon juice. Stir to combine.
- To serve: divide sangria between glasses and garnish with thinly sliced lemon and mint leaves.
- If you prefer a sweeter sangria, add 1-2 tablespoons of sugar.
- You can use other fruits like strawberries, mangoes, or peaches.
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