Rosé Sangria Recipe
Make Rosé Sangria Recipe today: mix, chill, and serve sparkling Rosé Sangria Recipe for easy summer sipping.
Ingredients
- 750 mL rosé wine ((1 bottle), good middle-of-the-road bottle )
- 1 cup orange juice (with our without pulp)
- ½ cup Cointreau (or use Triple Sec)
- ¼ cup simple syrup (make your own by combining equal parts water and sugar until the sugar is dissolved)
- 1 lemon (cut into thin slices)
- 1 cup sliced fresh strawberries
- 1 cup fresh raspberries
- ½ cup peeled and sliced fresh peaches
- 1 cup soda water
- Ice (for serving)
- Fresh berries (for garnish)
Instructions
Step 1: Stir the base
In a large clear glass pitcher, gently combine the entire bottle of rosé, one cup of orange juice, half a cup of Cointreau, and a quarter cup of simple syrup. Use a long stainless steel bar spoon to fold the liquids together until the color becomes an even, luminous blush. The emphasis here is on gentle motion — you want a uniform, slightly glossy liquid surface without bruising the fruit later. Keep the pitcher on the painted white pine surface so the pale pink hue pops against the warm off-white background.
Step 2: Add the fruit and mix
Add the thin lemon wheels, sliced strawberries, whole raspberries, and peeled sliced peaches into the pitcher, pressing them lightly with the spoon to release perfume without pulverizing them. Stir once or twice so the fruit suspends in the rosé, some slices floating near the surface and some sinking slightly, creating a layered, jewel-like mosaic of color. The mixture should look hydrated and translucent, with tiny bubbles clinging to berry skins and peach flesh.
Step 3: Chill and let flavors marry
Cover the pitcher tightly with plastic wrap and refrigerate for at least an hour, up to eight hours, so the rosé pulls aromatic oils from lemon zest and softens the fruit texture. After chilling, the fruit will look plump, slightly translucent, and infused — berry seeds visible, peach flesh softened but holding shape, lemon slices faintly blanched by the wine.
Step 4: Brighten with soda
When ready to serve, remove the pitcher from the fridge and gently add one cup of soda water to bring effervescence. Stir lightly so lively bubbles rise around the fruit, creating a delicate fizz and a shimmering, slightly frosted surface on the drink.
Step 5: Serve over ice and garnish
Fill stemless wine glasses with ice, pour the rosé sangria so each glass catches a few fruit pieces, and finish with a scattering of fresh berries for garnish. Present the glasses eye-level in a close-up to show condensation beads, floating fruit, and sparkling bubbles; keep the same clear glass pitcher — slightly blurred in the background — so the presentation reads as a single, continuous moment.
Notes
- Chill the sangria at least 1 hour and add soda only before serving to keep it fizzy.
- Use a mid-priced rosé; very cheap bottles may taste thin and very expensive ones are unnecessary.
- Adjust simple syrup to taste; add incrementally after chilling to avoid over-sweetening.
- Slice fruit thinly so it releases flavor quickly but still looks pretty in the glass.
- If making ahead, store covered in the fridge for up to 24 hours but expect softer fruit.