The only thing better than rosé wine is rosé sangria! And this refreshing rosé sangria recipe is made in a large pitcher and chilled in the fridge so it’s ready to serve when your guests arrive. Garnish with fresh raspberries, strawberries, and citrus slices for a stunning presentation.
Easy Rose Sangria Recipe
Wanna know my secret to hosting a great party? Sangria! Lots and lots of sangria!
I’m (half) kidding. Obviously you don’t need booze to host a great shindig! But if your crowd enjoys a cocktail or two, sangria is a great party starter!
And this ultra refreshing rosé sangria is simply perfect for spring and summer celebrations! It gets bonus points because it can be made ahead of time and ready to go once your guests arrive.
Let’s Make Rose Sangria
Making sangria is so darn easy! You’ll start by making a simple syrup, which helps slightly sweeten our sangria. You’ll simply combine sugar and water and cook to dissolve the sugar. It’s easy and can be done a week in advance and store in a bottle at room temperature until needed.
Next, you’ll combine all of your ingredients in a large pitcher! You can definitely play around a little with the ingredients, but for the best results, you’ll use: dry rose wine, brandy, grand marnier, raspberry liqueur, peach nectar, fresh orange juice, lemon juice! Plus fresh raspberries, strawberries, peaches, and citrus slices. You’ll also want some extra fruit and mint so you can add extra fruit into each glass when serving!
You can play around here and make this recipe your own! A few suggestions: use triple sec instead of Grand Marnier, use pomegranate juice or pineapple juice instead of the peach nectar, and/or add flavored sparkling water or club soda to the pitcher right before serving! The club soda or sparkling water will make the drink bubbly AND less strong, which might be just what you want.
Pour the sangria over ice and garnish with fresh fruit right before serving! Cheers!
More Cocktail Recipes:
Refreshing Rosé Sangria
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (113 ml) water
- 2 bottles dry rosé wine
- 1 cup (227 ml) orange juice freshly squeezed
- 1/2 cup (113 ml) peach nectar
- 1/2 cup (113 ml) brandy
- 1/4 cup (57 ml) Grand Marnier liqueur
- 1/4 cup (57 ml) raspberry liqueur
- 2 Tablespoons (28 ml) lemon juice freshly squeezed
- 1 and 1/2 cups fresh raspberries plus more for garnish, if desired
- 1 and 1/2 cups fresh strawberries quartered, plus more for garnish, if desired
- 2 large peaches thinly sliced
- 1 large lemon thinly sliced
- 1 large lime thinly sliced
- 1 large orange thinly sliced
- ice if desired
- fresh mint sprigs for garnish, if desired
- Make the simple syrup: Combine the sugar and water in a small saucepan and bring to a boil over high heat. Cook, stirring occasionally, until the sugar has dissolved, about 3 to 4 minutes.
- Remove from the heat and set aside and cool for 30 minutes.
- Add all of the ingredients (including the chilled simple syrup) into a large pitcher and gently stir to combine.
- Cover and refrigerate for at least 8 hours or up to 12 hours. Stir again before serving. Note: If you do not plan on serving after 12 hours, strain the sangria through a fine mesh strainer, discard all fruit, and continue refrigerating for up to 12 more hours. Add fresh right before serving.
- Pour into glasses filled with ice (if desired) and garnish with fresh fruit and a mint sprig. Serve at once!