5 from 3 votes
Refreshing Rosé Sangria
The only thing better than rosé wine is rosé sangria! And this refreshing rosé sangria recipe is made in a large pitcher and chilled in the fridge so it's ready to serve when your guests arrive. Garnish with fresh raspberries, strawberries, and citrus slices for a stunning presentation.
Prep Time
30 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings:
1
large pitcher (about 12 servings)
Course:
Drinks, Cocktails
Cuisine:
American
Ingredients
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (113 ml) water
- 2 bottles dry rosé wine
- 1 cup (227 ml) orange juice freshly squeezed
- 1/2 cup (113 ml) peach nectar
- 1/2 cup (113 ml) brandy
- 1/4 cup (57 ml) Grand Marnier
- 1/4 cup (57 ml) raspberry liqueur
- 2 Tablespoons (28 ml) lemon juice freshly squeezed
- 1 and 1/2 cups raspberries plus more for garnish, if desired, fresh
- 1 and 1/2 cups strawberry quartered, plus more for garnish, if desired, fresh
- 2 large peaches thinly sliced
- 1 large lemon thinly sliced
- 1 large lime thinly sliced
- 1 large orange thinly sliced
- ice if desired
- mint for garnish, if desired, fresh, sprigs
Instructions
- Make the simple syrup: Combine the sugar and water in a small saucepan and bring to a boil over high heat. Cook, stirring occasionally, until the sugar has dissolved, about 3 to 4 minutes.
- Remove from the heat and set aside and cool for 30 minutes.
- Add all of the ingredients (including the chilled simple syrup) into a large pitcher and gently stir to combine.
- Cover and refrigerate for at least 8 hours or up to 12 hours. Stir again before serving. Note: If you do not plan on serving after 12 hours, strain the sangria through a fine mesh strainer, discard all fruit, and continue refrigerating for up to 12 more hours. Add fresh right before serving.
- Pour into glasses filled with ice (if desired) and garnish with fresh fruit and a mint sprig. Serve at once!
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