Skip to main content
LoginSign Up
Rosé Sangria

Rosé Sangria

Sponsored by Whole Foods Market
  • Makes
    6 servings
  • Cook Time
    10 minutes
  • Active time plus cooling
    plus chilling

Our sangria technique worked so well with white wine, we adapted it to rosé. Portuguese rosé vinho verde was our favorite, but any lightly sweet rosé will work.

Tip

Don’t add the citrus slices until just before serving. The piths impart bitterness.

Ingredients
  • ¼

    cup white sugar

  • 1

    750-milliliter bottle of rosé

  • 6

    large straw­berries (sliced)

  • 1

    6-inch piece of cucumber (peeled and thinly sliced)

  • 1

    jalapeño (seeded and sliced)

  • 5

    tablespoons lime juice

  • 1

    lime, thinly sliced (to serve)

  • 1

    cup fresh raspberries (to serve)

  • 2

    cups soda water

in a large pitcher, stir in the white sugar, rosé, the straw­berries, cucumber, jalapeño and the lime juice, lightly bruising the fruit.

Refrigerate for at least 1 hour or overnight. To serve, stir in the lime, raspberries and soda water. Serve over ice.

Featured in