Rosé Sangria

Three glasses filled with rose sangria, lime wheels, orange wedges, watermelon cubes, and raspberries.

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

  • Quick Glance
  • (2)
  • 15 M
  • 4 H, 15 M
  • Serves 4 to 6
5/5 - 2 reviews
Print RecipeBuy the Vibrant Food cookbook

Want it? Click it.



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.

Print RecipeBuy the Vibrant Food cookbook

Want it? Click it.

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.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. I made this yesterday afternoon for an evening get together. I used a dry rosé from Mendicino Valley. I followed the recipe pretty much as written, with the following adjustments: I cut down on the agave nectar, and I added a little cantaloupe and green grapes (only because I had a little fruit salad left over from the night before). The resulting sangria was delicious. Then, I added about 1/3 bottle of a verdejo (just because it was also left over from the night before). I let it chill for 3 1/2 hours before serving. It was well-received by everyone who tasted it. I think this is the best sangria I’ve ever made and/or tried. I like that it is not too sweet. (Though the verdejo added some perceived sweetness.) The pieces of fruit that were left after drinking the sangria were scrumptious to sit and snack on while chatting near the end of the evening.

    1. Fantastic, Laura! Love the addition of cantaloupe, I can see how that would be inspired with this collection of tastes. Thrilled to hear how well it turned out and greatly appreciate you taking the time to let us know.

  2. Ooh, sparkling rosé. Good one, Lindsy G! I love a good sangria, have to eat those fruits, you know. 😉 I’ve done both white and red, but I don’t know why rosé never occurred to me. This sounds like an excellent recipe, and a sparkling rosé is going on my shopping list.

    Ooh, again. I have a bottle of sparkling blush Moscato in my wine fridge. Its sweetness would give a totally different profile, but I’m going to give it a try. No honey/agave/syrup needed.

    Thanks, guys! Great choice.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish