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.
1 and 1/2cupsfresh raspberriesplus more for garnish, if desired
1 and 1/2cupsfresh strawberriesquartered, plus more for garnish, if desired
2large peachesthinly sliced
1largeorange thinly sliced
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!