Rosé Sangria

June 16, 2013

Rosé Sangria

Everyone loves Sangria, but made traditionally with red wine, it’s just too heavy for a summer party. Rose is much lighter and fruitier and a big pitcher of this is the perfect beverage for a crowd. Serve with tiny forks to fish out the delicious wine-soaked fruit.


  • Prep Time: 10 minutes
  • Yield: 8 servings, serving size 1 cup



  • 2 bottles (750 ml each) rose wine
  • 1/2 cup superfine sugar
  • 1/4 cup brandy
  • 3 large ripe peaches, sliced
  • 2 small navel oranges, sliced
  • 1 pint fresh raspberries


  1. Mix wine, sugar and brandy in a large pitcher, stirring to dissolve the sugar.
  2. Add the peaches, oranges and raspberries. Gently mashing some of the fruit with a wooden spoon to extract juices.
  3. Cover and refrigerate at least 2 hours or up to 1 day.
  4. Serve in ice filled glasses.


Chill Time: 2 hours It’s not necessary to buy an expensive rose for this recipe. The fruit adds so much flavor that an inexpensive bottle will be just fine. Making this a day ahead has the added bonus of the raspberries coloring the sangria a beautiful darker pink.

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