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Two glasses of berry cocktail with ice, garnished with fresh strawberries, raspberries, mint leaves, and an orange twist.
Kristen Stevens

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.
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Prep Time 10 minutes
Infusing Time 1 hour
Servings: 6 servings
Course: Cocktail
Cuisine: Mediterranean

Ingredients
  

  • 1 naval orange sliced
  • 1 lemon sliced
  • 1 cup sliced strawberries
  • 1 cup raspberries
  • ½ cup mint leaves
  • ½ cup Triple Sec
  • 1 750 ml bottle rosé wine
  • Optional: sparkling water to serve

Method
 

  1. 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
    A glass bottle filled with slices of orange, strawberries, raspberries, and fresh mint leaves, placed on a white surface.
  2. 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
    A glass bottle filled with dark liquid, containing orange slices, strawberries, raspberries, and fresh mint leaves.
  3. Pour the rosé sangria into ice-filled glasses, then top with a little sparkling water, if you'd like.
    Optional: sparkling water
    A glass of red iced drink garnished with a mint leaf, orange slice, raspberry, and strawberry, with ice cubes and additional strawberries nearby.

Notes

ingredients needed to make rose sangria
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. 
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