Rosé Sangria with Mint and Berries
This rosé sangria is made with dry rosé, fresh fruit, and a splash of triple sec for a light, fruity cocktail. It's crisp, refreshing, and easy to make ahead.
This rosé sangria is light, fruity, and incredibly easy to sip, with a perfect balance of sweet and tart. A dry rosé keeps things crisp, while fresh fruit adds juicy flavor and a soft, summery aroma.
I like to add a splash of triple sec for a bright citrus note that ties everything together. As it chills, the fruit infuses the wine, creating a delicate, juicy sangria that's refreshing without feeling too sweet.
It's simple to stir together and even better after a little time in the fridge. Serve it well chilled, with an optional splash of sparkling water for a light, bubbly finish.
Light and Refreshing Rosé Sangria
A rosé sangria made with dry rosé, fresh fruit, and triple sec. It's light, fruity, and perfectly balanced with a crisp finish.
Ingredients
Method
- Add the orange slices, lemon, strawberries, raspberries, and mint to a large pitcher.1 naval orange, 1 lemon, 1 cup sliced strawberries, 1 cup raspberries, ½ cup mint leaves
- Pour the Triple Sec into the pitcher, then add the rosé wine. Refrigerate the pitcher for 1-4 hours to allow the flavors to blend together.½ cup Triple Sec, 1 750 ml bottle rosé wine
- Pour the rosé sangria into ice-filled glasses, then top with a little sparkling water, if you'd like.Optional: sparkling water
Notes
Don't let the rosé sangria sit in the fridge longer than 4 hours or the fruit will start to change in texture and become mushy. It's still safe to drink, but the fruit won't taste as nice. If you happen to have leftovers, try straining the fruit out of the sangria, removing the peels from the oranges and lemons, then blending the fruit to make the base of a fruity margarita.
