Rosé Sangria

By Rosie Schaap

Rosé Sangria
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
15 minutes, plus chilling
Rating
4(800)
Comments
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What’s pink, pretty and packs a punch? This rosy riff on sangria, which is loaded with red and pink fruit for a festive, crowd-friendly treat. Be sure to plan ahead: The fruit needs to macerate for at least 4 hours to soak up the flavors and to soften. For the wine, choose a rosé that is neither too sweet nor too dry. It should taste good to you on its own, but since it will be mingling with juice, liquor and a whole lot of fruit, go with something inexpensive.

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Ingredients

Yield:12 servings
  • 2½cups mixed red and pink fruit of your choice (raspberries, halved strawberries and grapes, cubed apple with red or pink skin, peeled pink grapefruit and blood orange sections, pomegranate seeds)
  • 2tablespoons granulated sugar
  • ½cup triple sec
  • 2(750-milliliter) bottles rosé wine, chilled
  • 1cup pomegranate juice, chilled
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

179 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 0 grams protein; 10 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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4 out of 5
800 user ratings
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Comments

Matt

Try adding a little elderflower liquor to smooth the rose and add a pleasing note. Also, we skipped the sugar. Came out great.

Donna

Cointreau is a good substitute for triple sec

Used vodka in a pinch 😬

I forgot to pick up some triple sec from the liquor store before the Easter holiday. I used pineapple ciroq instead and it cured the fruit beautifully. I also mixed after 3.5ish hours opposed to the full four that’s suggested. It’s very refreshing

Melissa

I serves this at a cocktail party. It looked stunning in a tall glass beverage decanter. However, it just tasted like wine. Yes, I muddled and soaked the fruit for 10 hours. It was very disappointing. I will return to my tries and true sangria recipe which uses cognac to give it a more complex flavor.

Vik

Always make sangria the night before! It tastes much better. Also, one can use less sugar if making the night prior as the sugar from the fruit naturally sweetens the sangria. We try not to use fruit that are too sour so we avoid the citrus.

Christine Singer

I used raspberries, strawberries, grapefruit, apple - cointreau, limoncello, no sugar - plus the wine and juice Fabulous! Serve with a big slice of lime

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