Let me introduce you to rosé wine sangria, the perfect summer drink that takes 10 minutes to prepare and lasts several hours, making it ideal for hot weather gatherings. It's a crisp and light twist on the classic sangria we all know and love.
We are sangria lovers, and this is our latest addition to an ever-growing drinks category (with and without alcohol).
We're working on other recipes, like a cranberry sangria for the holidays.
Why make this recipe
- Refreshing and easy to prepare.
- Versatile and customizable with different fruits.
- Crowd-pleasing and ideal for socializing.
- Impressive presentation.
What is the difference between red and rose sangria?
They differ in the type of wine used. Rose sangría uses a rosé wine (usually dry) and classic sangría uses red wine (cabernet, malbec, merlot, etc.).
Is rosé sweeter than red wine?
Rosé and red wine are produced from the same red grapes, but the former is fermented for a reduced time, making it fruity and sweeter, with a lighter color and flavor. It takes time for red wine to develop its deep flavor and color, making it more robust than its rose counterpart.
What type of rosé wine should I use for sangria?
Use a dry wine If adding a sweetener (sugar, syrup, honey) or a late harvest sweeter rosé wine and omit all or part of the sugar. Sangría is fruity and sweet, but the wine must have a strong presence.
Can I make rosé wine sangria in advance?
Yes, especially if you like a fruitier drink. The chunks of fruit will release their juice and sweeten the sangria as the hours go by. This Spanish beverage will taste slightly different as time passes.
- Rosé wine: use your favorite. It can be dry or sweetened (late harvest). Depending on your choice, increase or decrease the amount of syrup or sugar.
- Fruit: orange, peach, strawberries (or raspberries), and lemon, with rind and skin.
- White granulated sugar.
- Orange liqueur: triple sec, Cointreau and Grand Marnier are all good.
- Club soda or sparkling water: if you want to add some fizz. It can be omitted if you don't have any. Don't refrain from making this sangria because it's not available.
- Mint leaves: optional for serving.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Just berries: use only strawberries or raspberries or a mix.
- Prosecco: add this popular Italian sparkling wine instead of the club soda and orange liqueur.
- Just peaches: use yellow and white peaches and no berries for a mellower sangria.
- Sweetener: use honey or fruit syrup (like fig or grape) instead of sugar for a unique flavor. Or use brown sugar for a more caramel tone.
How to make rose sangria
Sweetener: a simple syrup or sugar. I favor the first option as it blends faster with the wine and doesn't pool at the bottom of the pitcher.
Fruit: you need unpeeled fresh lemon, oranges, strawberries and peaches.
Make the simple syrup: put sugar and water in a small saucepan and cook until it breaks to a boil. Remove from the heat and use cold or at room temperature.
Slice the fruit and add it to the pitcher with the wine and some ice. You should have some space left.
Fill the pitcher with the remaining ingredients and use the leftover fruit to serve.
Or serve it without fruit. It's less common but many people like it this way.
Vintage Kitchen tip: don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice.
Can I replace sparkling water with something else?
When making sangría, you can replace club soda or sparkling water with a lemon-lime soft drink (7up, mountain dew are often used). Or omit it, the sangria will be excellent anyway.
Can I use frozen fruits in rosé wine sangria?
Fresh fruit is always preferred, but you can certainly make sangría with frozen ones. Some are better than others, like berries, as opposed to apples and peaches that lose texture and volume when frozen.
- Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
- With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented.
- Airtight container, mason jar or bottle: they will seal in the wine mixture and help preserve it.
Related recipes you might like:
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- 1 bottle of dry rosé wine, cold
- ¼ cup triple sec or orange liqueur like Cointreau or Grand Mariner
- ⅓ cup sugar
- 2 lemon slices with rind
- 4 orange slices with rind
- ¾ cup strawberries, stemmed, cut into thick slices
- Club soda or sparkling water
- Ice cubes
- Mint leaves, to serve, for color
- Don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice.
- You can use sugar and stir it with the rest of the ingredients. Or use a simple sugar syrup that can be made ahead. The syrup dissolves much better and is what we use.
Make the simple syrup:
- Combine the sugar with ⅓ cup of water in a small saucepan.
- Stir to moisten and cook over medium heat, without stirring, until it breaks to a boil. Remove and let cool completely.
- Keep refrigerated in an airtight jar or bottle. It keeps indefinitely.
For the sangria:
- Have a large pitcher (8 cups or more) ready.
- Add the lemon and orange slices and some ice cubes.
- Add the whole bottle of wine and the liqueur. Stir a few times.
- Add about ¼ cup of simple syrup and half the strawberry slices.
- Add more ice and club soda to almost fill the pitcher.
- Stir the sangria and check the sweetness. Add more syrup if needed and consider that the fruit will release juice with the passing hours.
- Serve in glasses with strawberry slices, orange slices and mint leaves.
Type of rose wine to use: a dry rosé wine is the best option if adding a sweetener (sugar, syrup, honey) as this recipe calls for. If you use a late harvest sweeter rosé wine, omit all or part of the sugar. Sangría is fruity and sweet, but the wine must have a strong presence.
Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented.
Airtight container, mason jar or bottle: they will seal in the wine mixture and help preserve it.
- Prep Time: 10 minutes
- Category: Drinks
- Method: Mixing
Keywords: rose wine sangria