Rosé Sangria (Tested)

Serves     8


Here is my template for “create your own sangria,” based on what you have on hand or what is available at the market. Aim for a combination of fruit that will give you a variety of different textures and tastes.


One bottle of your favorite rosé wine

¼ cup of liqueur, such as Cointreau, Grand Marnier, triple sec, or framboise

¼ cup honey

3 cups of assorted fruit, such as raspberries, strawberries, grapes, watermelon balls, oranges, lemons, peaches, plums, or cherries

Sparkling water, Champagne, or prosecco

Mint sprigs for garnish


Pour the wine into a pitcher large enough to contain all the ingredients. Add the liqueur and honey; stir to dissolve.


Prepare whatever kind of fruit you are using: halve strawberries and grapes, scoop watermelon balls, slice oranges and lemons, pit and slice peaches and plums, pit cherries and tear in half. Add the fruit to the wine and chill for several hours.


Serve in your prettiest glasses, over ice, if you like. I prefer to put some ice into the pitcher just before serving. Ladle some of the fruit into your glass and you’ll get some ice along with it. Top with your choice of bubbles. Garnish with mint.


Linda’s notes

My favorite combination is with framboise, halved strawberries, raspberries, and watermelon balls, topped with Champagne!


I’ve given you several options for the liqueur; hopefully you have one of those in your cabinet. But if not, and you don’t want to buy an entire bottle of something, you should be able to find any of the liqueurs listed in two-ounce bottles at a liquor store.


Notes and Instructions

Recipe credit: Linda McElroy

Photo credit: Little Red Kitchen from Flickr, Used under Creative Commons Noncommercial-Attribution-NoDerivs 2.0 Generic.