This summer rosé sangria has a base of rosé wine, Cointreau (orange liqueur), fresh orange slices, lime, strawberries and raspberries. Sparkling water is added at the end and it’s super delicious and refreshing.
Whenever I think of sangria, I think of the first time I had it: I was 15 years old and was at a little restaurant with my parents in Spain. My parents let me have a glass because we’re Latin people and it was vacation lol. I thought it tasted like fruit punch; it was glorious!
Where Does Sangria Come From?
The sangria that we know of today comes from Spain. I believe it first came about in the 1960s. But people have been making a “mulled wine” of sorts of centuries. Some say it originated from Greece or Italy. But really there’s little proof as to who specifically came up with combining fruit with wine.
How to Make Summer Rosé Sangria
- Start by making the strawberry syrup by combining the water, sugar, berries and salt. Cook them over medium heat until they’re simmering and all cooked down.
- Pour it through a strainer and then let it cool completely.
- To assemble the sangria, combine the rosé, cointreau, fruit syrup and fruit.
- Let it chill for at least 2 hours. You could do it up to overnight.
- Right before serving, pour in sparkling water and pour into glasses over ice. Garnish with fruit.
Tips and Tricks
- Can I make this ahead? Yes, you can make this up to 2 days in advance.
- If you don’t want to use rosé, you’re more than welcome to switch it out for a dry white wine.
- Can I use moscato? Eeeesh. I mean…if you want to. You can use a sweeter wine, I’d skip the fruit syrup or you can add half.
Make this Summer Rosé Sangria, let me know on Instagram!
Looking for more recipes? Here are some favorites:
- Birria Tacos
- Pasta Alla Nerano
- Cherry Tomato Pasta
- Cauliflower Tacos
- Grilled Portobello Mushroom Burgers
Summer Rosé Sangria
Ingredients
Strawberry Syrup:
- 1/4 cup water
- 1/2 cup white sugar
- 1/4 pound strawberries trimmed and sliced
- 1 pint raspberries (1/4 cup reserved for syrup)
- Pinch of kosher salt
Sangria:
- 1 bottle 750 ml rose
- 1/3 cup Cointreau (3 fluid ounces)
- Juice of 1 lime
- 1 orange sliced
- 1 lime sliced
- 1/2 pound strawberries trimmed and sliced
- 1/2 cup raspberries
For Serving:
- Sparkling water
- Ice
Instructions
To Make the Syrup:
- In a small saucepan, set over medium heat, combine the water, sugar, strawberries, raspberries and pinch of kosher salt. Allow to simmer for about 5 to 6 minutes, until everything has softened. Pour through a strainer and push the syrup through. Allow to cool completely.
To Assemble the Sangria:
- In a pitcher, pour in the rose, reserved syrup, cointreau, orange slices, strawberries, lime, lime juice and raspberries. Transfer to the fridge to chill for 2 hours or overnight.
- When you’re ready to serve, pour in the sparkling water. Pour over ice and garnish with fruit.
Notes
- Can I make this ahead? Yes, you can make this up to 2 days in advance.
- If you don’t want to use rosé, you’re more than welcome to switch it out for a dry white wine.
- Can I use moscato? Eeeesh. I mean…if you want to. If you’re going to use a sweeter wine, I’d skip the fruit syrup or you can add half.
I’m a little confused! You use the full pint of raspberries for the syrup and reserve 1/4 cup somewhere else for the syrup? Or just a 1/4 cup raspberries for the syrup and 1/2 cup for the sangria itself? Thanks!