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Glasses of rosé wine sangria with strawberries and orange slices on a wood board. Mint leaves.

Best Rose Sangria (easy recipe)

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Let me introduce you to this wonderful rose sangria recipe, 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.

  • Total Time: 10 minutes
  • Yield: 8 servings

Ingredients

Units
  • 1 bottle of dry rosé wine, cold
  • 1/4 cup triple sec or orange liqueur like Cointreau or Grand Mariner
  • 1/3 cup sugar
  • 2 lemon slices with rind
  • 4 orange slices with rind
  • 3/4 cup strawberries, stemmed, cut into thick slices
  • Club soda or sparkling water
  • Ice cubes
  • Mint leaves, to serve, for color

Instructions

  1. Don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice. 
  2. 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:

  1. Combine the sugar with 1/3 cup of water in a small saucepan.
  2. Stir to moisten and cook over medium heat, without stirring, until it breaks to a boil. Remove and let cool completely.
  3. Keep refrigerated in an airtight jar or bottle. It keeps indefinitely. 

For the sangria:

  1. Have a large pitcher (8 cups or more) ready. 
  2. Add the lemon and orange slices and some ice cubes. 
  3. Add the whole bottle of wine and the liqueur. Stir a few times. 
  4. Add about 1/4 cup of simple syrup and half the strawberry slices.
  5. Add more ice and club soda to almost fill the pitcher. 
  6. Stir the sangria and check the sweetness. Add more syrup if needed and consider that the fruit will release juice with the passing hours.  
  7. Serve in glasses with strawberry slices, orange slices and mint leaves.

 

Notes

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.

Storage: 
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. 

Keywords: rose wine sangria

Find it online: https://vintagekitchennotes.com/rose-sangria/