This refreshing and crisp rose sangria features pears, peaches, and raspberries with a touch of triple sec! This no-fuss summer cocktail will be the hit of any party.
Why you’ll love this sangria:
Traditional sangria is a sweet and boozy punch made with Spanish red wine, orange juice, brandy, and fruit. It’s a summer staple that packs in fruity flavor with minimal effort.
This rosé variation is refreshing and light! Here’s why it’s so memorable:
- Infused with fresh fruit
- Made with light and fruity rosé wine
- Quick and easy to serve a crowd
This sangria is as festive as it is beautiful. I have to warn you though. Rosé sangria is so delicious, it’s borderline dangerous.
You might think you’re drinking fruit juice, but you’re NOT! Sweet, fruity, and bubbly, this sangria goes down too easy.
Key Ingredient Notes:
Rose sangria requires four key ingredients – simple syrup, fruit, triple sec, and rose wine.
- Sugar – Dissolving sugar in hot water creates simple syrup, a liquid sweetener used in cocktails and specialty drinks. It’s essential for a delicious sangria because it won’t just settle on the bottom of the pitcher like sugar does.
- Fresh fruit – Peaches, pears, and raspberries provide a delicate flavor, but don’t feel limited to these fruits. Orange slices, apples, plums, pomegranate seeds, and strawberries are great options too!
- Triple sec is an orange liqueur made from dried orange peels. It’s used in popular cocktails such as the Cosmo, Mojito, and Sidecar. Its citrusy flavor is perfect for sangria recipes.
- Rose wine – While classic sangria is made from red wine and brandy, this lighter version is made with rosé. I used sparkling rosé, but any type works great. Keep in mind, rosé isn’t a mixture of red and white wine, but a lighter variety of red wine.
How to make this recipe:
Make simple syrup:
Bring the water to a boil in a small saucepan, then stir in the sugar. Once the sugar is fully dissolved, remove from heat and cool it.
This method is faster than cooking water and sugar together.
Make the simple syrup ahead of time so you can chill it. You don’t want it to warm the sangria!
Thinly slice the peaches and pears. Place the fresh fruit in a large pitcher, then add the simple syrup, triple sec, and wine. Stir, then serve!
Tips for Success:
- For a sparkling sangria, use a sparkling rosé. Alternatively, top the sangria with sparkling water or club soda.
- For a less sweet version, only use half of the simple syrup. You can always add more if you like.
- If you don’t have triple sec, grand marnier is a simple substitute.
- Don’t leave the boozy fruit behind, they taste delicious! Serve sangria with skewers so your guests can enjoy the wine-infused peaches and pears.
- Simple syrup lasts for about a month in the refrigerator. If you make sangria often, double or triple the simple syrup and use the rest next time.
- For best results, make the sangria at least an hour before you plan to enjoy it. This allows the flavors to marry and the fruit to infuse with the wine.
- Feel free to make rose sangria the night before you plan to serve it. This will give the fruit plenty of time to infuse with the wine!
- For best results, enjoy the sangria within two days of making it. If you prep the sangria too early, the fruit will get soggy.
- For a fun summer treat, pour the leftover sangria into popsicle molds.
Sangria is a traditional spanish drink made from red wine, flavored liqueur, fresh fruit, and a sweetener such as simple syrup or sugar. There are endless variations of this popular wine punch!
Rosé pairs well with spring and summer dishes like salad, bruschetta, seafood, grilled veggies, turkey burgers, and pasta salad.
Fresh berries, peaches, nectarines, cherries, lemon, oranges, watermelon, and grapes all taste delicious in rosé sangria!
More sangria recipes to try:
There are no hard and fast rules when it comes to sangria. Switch up the wine, fruit, and liqueur in this summer favorite to switch things up! Here’s a few pleasing ideas …
Hope you enjoy this drink soon. Cheers!
For simple syrup:
- ½ cup water
- ½ cup (100g) sugar
- 2 pears I used Bartlett pears
- 2 peaches
- 1 cup fresh raspberries
- ¼ cup (60ml) Triple Sec Note 1
- 1 bottle (750ml) Rosé wine chilled
To make simple syrup:
- In a small saucepan, bring water to a boil over medium high heat.
- Stir in sugar. Once the sugar is fully dissolved, remove from heat and cool completely.
To make sangria:
- Thinly slice pears and peaches. Reserve a few slices for garnish.
- Place the fruits in a pitcher and add triple sec, cold simple syrup and wine. Stir and serve.
Tips & Notes:
– For best results, enjoy the sangria within two days of making it. If you prep the sangria too early, the fruit will get soggy.
– For a fun summer treat, pour the leftover sangria into popsicle molds.