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.
- Quick Glance
- 15 M
- 4 H, 15 M
- Serves 4 to 6
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).
Serve the rosé sangria cold, preferably over ice.
Recipe Testers' Reviews
This rosé sangria recipe is very delicious. It's also very pretty with the peaches, watermelon cubes, raspberries, and lime slices floating in it. We really enjoyed the mix of fruits as an alternative to the classic apples and oranges. The recipe worked very well as written, however, I think you can adjust the kind and amounts of fruits to your own liking. I cut the watermelon and peaches into 3/4-inch dice so that they were all about the same size as the raspberries and easy to eat with a spoon.
I've made a lot of different versions of sangria, so I was interested to try this rosé version. The addition of Grand Marnier and watermelon was something new and different. I layered the fruit in a beautiful pitcher and didn't stir it until we were ready to serve. The presentation was beautiful—the limes looked particularly beautiful against the color of the sangria. It was really tasty and refreshing. The perfect drink for our 4th of July cookout.