For this rosé sangria recipe, swapping the more commonly found fruit in the wine, usually apples and oranges, for a mix of seasonal berries or fruit, like lovely golden raspberries along with juicy watermelon, adds a welcome, summery twist to this pink-hued drink.
I prefer to use agave nectar with cold drinks because it blends more easily than honey, but if you have honey on hand, it’s just fine as a substitute. [Editor’s Note: You could also swap some Simple Syrup for the agave if that’s what you have on hand. You’ll sacrifice a touch of complexity, though we’ve gotta admit, we’ve had no complaints.]–Kimberley Hasselbrink
LC Swanky Sangria Note
Nothing makes a swanky rosé sangria like summer fruits in place of the expected apples and oranges. And while we’ve no complaints whatsoever about the watermelon and raspberries included in the recipe below, we’re sorta partial to stone fruits—so much so that next time we make this recipe, we just may be tempted to toss in some cherries and chopped plums along with everything else. But that’s just us.
Rosé Sangria Recipe
- Quick Glance
- 15 M
- 4 H, 15 M
- Serves 4 to 6
- 1 (750-ml) bottle crisp, dry rosé
- 3 tablespoons orange liqueur, such as Curaçao, triple sec, or Grand Marnier
- 3 tablespoons agave nectar or honey, or more to taste
- 1 cup raspberries, preferably a mix of golden and red
- 1 cup cubed watermelon
- 1/2 peach or nectarine, unpeeled but with fuzz wiped off, thinly sliced or chopped
- 5 to 6 thin slices lime
- Ice, for serving
- 1. In a large pitcher, combine the rosé, orange liqueur, and agave nectar. Add the raspberries, watermelon, peach, and lime and gently stir to combine. Refrigerate until chilled through, 3 to 4 hours (but no more than that or the fruit may turn soggy).
- 2. Serve the rosé sangria cold, preferably over ice.
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Rosé Sangria Recipe © 2014 Kimberley Hasselbrink. Photo © 2014 Kimberley Hasselbrink. All rights reserved.