Best Rosé Sangria Recipes

ROSé WINE AND BERRY SANGRIA

Steps:

• Stir together grapefruit juice and sugar in a pitcher until sugar dissolves. Add wine, raspberries, blackberries, lime slices, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh rosemary sprigs.

ROSE SANGRIA

Steps:

• Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
• When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

BERRY ROSé SANGRIA

Steps:

• Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice.

ROSé SANGRIA

Steps:

• Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.

ROSE SANGRIA

Steps:

• Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

ROSE SANGRIA

Steps:

• Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours. If you do not serve immediately, strain the fruit and add fresh when serving.

ROSé SANGRIA

Steps:

• Place the fruit, sugar and triple sec in a pitcher and stir to combine; let rest in the refrigerator until fruit softens and absorbs flavors, at least 4 and up to 8 hours. Add wine and pomegranate juice; stir to combine. Serve over ice in wine glasses.

ROSé SANGRIA

Steps:

• Cut strawberries in half and watermelon into chunks, or use a melon baller.
• Combine strawberries, watermelon, and raspberries in a large bowl. Pour rosé, vermouth, and honey into a large pitcher and stir until honey dissolves. Add 1/2 of the fruit and basil. Place pitcher and remaining fruit in a refrigerator for at least 6 hours.
• Scoop a large spoonful of cold fruit into the bottom of glasses; add sangria and sparkling cucumber water to taste.

RASPBERRY PEACH ROSè SANGRIA

Steps:

• In large pitcher, mix peach slices and raspberries. Stir in orange juice, liqueur, wine and simple syrup. Cover; refrigerate 2 to 4 hours to allow flavors to blend.
• Pour into 6 glasses.
• Garnish with slices and a splash of sparkling water.

SPARKLING ROSé SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher or bowl, combine fruit, grapefruit juice, brandy, and simple syrup.
• Stir well, cover with plastic wrap, and chill for at least 1 hour.
• Top with sparkling rosé, and serve with a lemon slice.
• Enjoy!

CRISP BERRY ROSE' SANGRIA

Steps:

• Mix berries and toss in sugar let sit to macerate about 20 minutes. Just enough to be slightly softened.
• Top with ice cubes.
• Add brandy, triple sec and chilled wine.
• Add optional juice of choice if desired. Or have it on the side and let guests add for their tastes.
• Stir and and serve icy cold.

ROSE SANGRIA

Steps:

• In a large mason jar or pitcher, muddle the peaches, lemons, oranges, strawberries, orange liqueur, sugar and lemon juice. Stir in the rose and refrigerate at least 4 to 6 hours and up to overnight.
• When ready to serve, fill 6 glasses with ice and pour the sangria over the ice, scooping some of the macerated fruit into each glass. Top with seltzer if desired and serve.

STRAWBERRY & LIMONCELLO ROSé SANGRIA RECIPE - (4.3/5)

Steps:

• In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour the sangria into ice filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel. NOTE: You can also make this with a non-sparkling dry rosé wine

STRAWBERRY LIME ROSé SANGRIA

Steps:

• Add sliced limes and strawberries to a large pitcher.
• Pour the wine and rum over the top.
• Cover tightly and place in the refrigerator for at least 4 hours (up to 24 hours).
• Remove from refrigerator and add the lemon lime soda. Add ice and a few pieces of the fruit to your glass and pour sangria over to serve.

STRAWBERRY-KIWI SANGRIA WITH ROSé GERANIUM

Steps:

• Bring 4 cups water to boil in large saucepan. Add tea bags; cover and let steep 10 minutes. Discard tea bags. Add sugar to hot tea; stir until dissolved. Stir in remaining 4 cups water. Chill tea until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Puree 2 baskets strawberries in processor. Slice remaining 2 baskets strawberries. Place pureed and sliced berries in large pitcher (or divide between 2 pitchers). Add tea and all remaining ingredients. Stir and serve.
• *Rose water is available at Middle Eastern markets and specialty foods stores.

ROSE SANGRIA SPRITZER

Steps:

• Combine wine, apple, orange, raspberries in a pitcher, add simple syrup, to taste. Refrigerate for at least 30 minutes and up to 1 day. Serve over ice, garnish with mint and top with a few splashes of club soda, if desired.

ROSE SANGRIA WITH PEACHES

Steps:

• Toss fresh fruits with sugar, vodka, and Luxardo. Cover; refrigerate, tossing occasionally, at least 4 hours and up to 1 day. Fill a glass halfway with frozen fruit, if desired. Add macerated fruits, and top with wine and a splash of seltzer, if desired.

ROSE SANGRIA WITH MELON

Steps:

• Stir together all the ingredients except sparkling water in a large pitcher. Refrigerate at least 1 hour or until ready to serve, up to 3 hours. Stir in the sparkling water, and serve over ice.

ROSé SANGRIA WITH PINEAPPLE AND GUAVA

Steps:

• Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight.
• Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.

STRAWBERRY-PINK GRAPEFRUIT ROSE SANGRIA

Steps:

• Place the grapefruit cut-side down and thinly slice. While holding the slices together, turn and cut them in half. Combine the grapefruit, strawberries, lime and orange in a pitcher. Then add the rose, grapefruit juice, vodka and simple syrup. Cover and refrigerate for at least 1 hour and up to 8 hours. Serve in goblets over ice.