Rose Sangria

Here’s how to make rose sangria! Just a handful of ingredients and fruit make a light and fruity summer drink that everyone will be talking about. There’s red sangria and white sangria…so why not rose sangria? This sangria made with rosé wine is so light and refreshing, so filled with fruity, delicate flavor, that it’s jumped to the top of our favorites list. It’s perfect for summer entertaining, be it a lazy afternoon, pool party, lake house or dinner party drink. Sangria is so often made with too much sugar, or non traditional ingredients like ginger ale. This recipe shows you how to make rose sangria: the Spanish way! It makes for a delicate, nuanced flavor that’s just sweet enough and will leave you wanting more. Love rosé drinks? Try our Rosé Spritzer or Best Frose (Frozen Rosé). Ingredients for rose sangria Sangría is a traditional wine punch that originates from Spain. The classic version is red sangria, made with red wine and chopped fruit, and often orange juice or brandy. There’s also white sangria, made with white wine. So while it’s a bit less standard: why not try it with rosé wine? Like many popular recipes, there are many variations […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make rose sangria! Just a handful of ingredients and fruit make a light and fruity summer drink that everyone will be talking about.

Rose sangria

There’s red sangria and white sangria…so why not rose sangria? This sangria made with rosé wine is so light and refreshing, so filled with fruity, delicate flavor, that it’s jumped to the top of our favorites list. It’s perfect for summer entertaining, be it a lazy afternoon, pool party, lake house or dinner party drink. Sangria is so often made with too much sugar, or non traditional ingredients like ginger ale. This recipe shows you how to make rose sangria: the Spanish way! It makes for a delicate, nuanced flavor that’s just sweet enough and will leave you wanting more.

Love rosé drinks? Try our Rosé Spritzer or Best Frose (Frozen Rosé).

Ingredients for rose sangria

Sangría is a traditional wine punch that originates from Spain. The classic version is red sangria, made with red wine and chopped fruit, and often orange juice or brandy. There’s also white sangria, made with white wine. So while it’s a bit less standard: why not try it with rosé wine? Like many popular recipes, there are many variations on the theme when it comes to ingredients. Here are the ingredients in this rose sangria:

  • Fruit: orangelemon and strawberries
  • Sugar
  • Rosé wine
  • Brandy
  • Sparkling water, optional
  • Mint, for garnish
Rose sangria

How to make rose sangria (the Spanish way)

Rose sangria is not often served in Spain, but it’s a variation on white sangria which is traditional. This method is inspired by our favorite Spanish chef, Jose Andres. Chef Andres is from Spain and started many successful restaurants here in the US (and is a Nobel prize nominee for this humanitarian work!). The “Spanish” way to make sangria that Chef Jose recommends is this:

  • Macerate fruit for 20 minutes: Mix the sangria fruit with sugar and let it macerate or stand at room temperature and break down. This helps the fruit flavors permeate the wine even more.
  • Add liquids: Add the rose wine and brandy. Throw in some lemon slices.
  • Refrigerate for 1 to 4 hours. This allows the flavors to meld and develop.

Voila! It’s ready to serve: a refreshing, unique sangria recipe you’ll want to make on repeat all summer long.

Rose sangria

Tip: don’t make more than 4 hours in advance

Once you mix up your batch of rose sangria, you’ll let it sit refrigerated for the flavors to meld. The minimum time for this step is 1 hour. But there is a maximum refrigeration time: we wouldn’t recommend anything beyond 4 hours! The fruit starts to be come soggy and lose their color, and the flavors fade a little. So, it’s not a drink to prep in advance: make it up an hour or so before you plan to drink!

Want bubbles? Serve with soda water

In Spain, it’s also traditional to top off your glass with a little soda water. This adds a bubbly effervescence that makes it even more refreshing! Serve your sangria right away, making sure to dish up a hefty portion of fruit in each glass as a garnish. We like to add a few ice cubes and then top off the glass with soda water. (Just please don’t add Sprite or ginger ale to this wine punch: promise?)

Rose sangria

Eat the fruit when serving!

Another cue we picked up on from Chef Andres is this: don’t let the fruit go to waste! When you serve sangria, serve it with skewers. Let your guests eat the remaining wine-soaked fruit in their drink using the skewers. It’s a perfect “dessert” or palate refresher after a meal.

Brandy vs Grand Marnier

For the other alcohol in this rose sangria, you can use brandy or Grand Marnier. There are lots of types of brandy: use brandy you have on hand. Cognac is a fancy type of brandy if you have that available (we have some for making the classic Sidecar). Grand Marnier is a mix of brandy and orange liqueur: it gives it a little higher end vibe. (If you have a bottle of Grand Marnier, also try it in a Cadillac Margarita.)

Rose sangria

More types of sangria to try

There are so many spins on sangria: some traditional and some more creative! Here are the best types of sangria to try:

This rose sangria recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Rose sangria

Best Rose Sangria


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 90 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6
  • Diet: Vegan

Description

Here’s how to make rose sangria! Just a handful of ingredients and fruit make a light and fruity summer drink that everyone will be talking about.


Ingredients

  • 1 orange
  • 2 cups strawberries
  • 2 tablespoons sugar
  • 1 bottle rosé, chilled
  • 1/3 cup brandy or Grand Marnier
  • 1 handful mint leaves
  • 1/2 lemon, sliced into rounds
  • Sparkling water, for serving

Instructions

  1. Chop the orange (leaving the skin on). Slice the strawberries. Add both to the bottom of a pitcher, sprinkle with sugar and stir. Let them stand for 20 minutes at room temperature.
  2. After 20 minutes, pour in the rosé wine and brandy. Add the fresh mint and lemon rounds. Stir and refrigerate 1 to 4 hours. (Don’t go beyond 4 hours or the fruit texture starts to degrade.)
  3. Pour the sangria into ice filled glasses and top with a splash of sparkling water (if desired). Add fruit to each glass, preferably on long skewers for easy snacking.

  • Category: Drink
  • Method: Chilled
  • Cuisine: Spanish

Keywords: Rose Sangria

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creme de Marrons (Chestnut Puree)

When I was sprier (and when I could eat all that chocolate!) I used to do culinary tours. One of the most fun things to do was to take people into places and explain some of the lesser-known items that, incongruently, France is famous for. I know. I had to think about that for a minute, too. I’d point out things like fleur de sel,…

When I was sprier (and when I could eat all that chocolate!) I used to do culinary tours. One of the most fun things to do was to take people into places and explain some of the lesser-known items that, incongruently, France is famous for. I know. I had to think about that for a minute, too.

I’d point out things like fleur de sel, salted butter from Brittany (doing my best to reverse decades of people insisting that gourmands only ate unsalted butter), the esteemed (and ridiculously delicious) Madame Loïk, Amora mustard, Kiri, and caillé. I even shared some of the goofier things here on the blog, which has been up for a decade but still has only 1 share on Pinterest and 17 on Facebook. So perhaps I overestimated people’s interest in pop’n fresh-style croissant dough sold in cardboard tubes, and rosé wine pre-mixed with grapefruit flavoring.

Still, he persisted. Take crème de marrons, for example. It’s hard to get people outside of France to pay attention to it. Heck, even the Wikipedia page for it, in French, when you head over to the English version, takes you to a page about candied chestnuts, not chestnut cream. It easy to dismiss the dubiously brown paste that comes in a tin, that’s admittedly a lot prettier than what’s in it. But if you’re not familiar with it, I urge you to consider it.

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