Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 servings
Calories: 159kcal
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.
Print Recipe
For simple syrup:
- ½ cup water
- ½ cup (100g) sugar
For sangria:
- 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.
Note 1: If you don't have triple sec, grand marnier is a great substitute.
Storing Tips:
- 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.
Calories: 159kcal
Carbohydrates: 36g
Protein: 1g
Fat: 1g
Sugar: 31g
Sodium: 2mg