Rosé Sangria

Rosé Sangria With Peach, Raspberry, and Strawberry
The Spruce / S&C Design Studios
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Macerate & Refrigerate: 90 mins
  • Servings: 8 to 12 servings
  • Yield: 1 pitcher

Rosé is a beautiful wine for a fruity sangria. The pink wine often has raspberry, strawberry, and peach notes, and that fruit trio is included in this lovely rosé sangria recipe. It captures the fresh, bright taste of summer in a pitcher, and it's perfect for any occasion.

Rosé wines can be sweet or dry, and it's often indicated in the winemaker's notes on the label. A dry wine is a good option for this sangria because it's offset by the sweetness of the other ingredients. Brandy adds a dark background flavor that complements the wine, the lemon brightens it up, and club soda gives it a lively sparkle. When all of these elements come together, the drink has a wonderful balance.

The majority of sangrias are best prepared the night before so the flavors can marry. In this recipe, the fruits are macerated in sugar to draw out more of the juice, add flavor, and speed things up, so the sangria needs to chill for just an hour.


Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for a Fresh Fruit Rosé Sangria
    The Spruce / S&C Design Studios
  2. Rinse the peaches under cold water. Cutting around and removing the pit, slice the peaches.

    Slicing Peaches
    The Spruce / S&C Design Studios
  3. Rinse the strawberries, cut off the green tops (or hull the berries, if you prefer) and cut into slices.

    Slicing Strawberries
    The Spruce / S&C Design Studios
  4. In a large pitcher, add the sliced peaches and strawberries along with the rinsed raspberries. Sprinkle the sugar on top of the fruit and let macerate for 20 to 30 minutes.

    Macerating Fresh Fruits for Rosé Sangria
    The Spruce / S&C Design Studios
  5. Squeeze the juice from one lemon into the pitcher, and add the brandy. Stir well to finish dissolving the sugar.

    Mixing a Peach, Raspberry, and Strawberry Rosé Sangria
    The Spruce / S&C Design Studios
  6. Pour a bottle of rosé wine into the pitcher. Stir well. Cover and refrigerate for 1 hour.

    Mixing a Fresh Fruit Rosé Sangria
    The Spruce / S&C Design Studios
  7. Just before serving, add the club soda and fill the pitcher with ice. Stir well.

    Mixing Rosé Sangria With Peach, Raspberry, and Strawberry
    The Spruce / S&C Design Studios
  8. Pour the sangria into glasses filled with ice, ensuring each glass gets plenty of fruit and adding more if needed. Garnish each with a sprig of mint. Serve and enjoy!

    Rosé Sangria With Peach, Raspberry, and Strawberry
    The Spruce / S&C Design Studios

Tips

  • Reserve some of the fruit and add it to the pitcher and glasses when serving to give the sangria a fresh finishing touch.
  • Though not as quickly as apples or avocados, the flesh of cut peaches will turn brown when exposed to oxygen. If you're garnishing with peach slices, cut one peach just before serving and squeeze a little lemon juice over the slices to delay oxidation.

Recipe Variations

  • Grapefruit is an excellent flavor pairing for rosé wine as well. If you like, swap the peaches for sliced grapefruit.
  • Substitute the brandy with gin, rum, or vodka.

How Strong Is the Rosé Sangria?

Sangrias are a great way to enjoy wine with extra flavor. Even with the brandy, all of the nonalcoholic ingredients balance it out to produce a drink that's about the same strength as a normal glass of wine. On average, this rosé sangria should mix up to 9 percent alcohol by volume (ABV).