Rosa Sangria Recipes

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.

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.

ROSé SANGRIA

Steps:

• Gather the ingredients.
• Rinse the peaches under cold water. Cutting around and removing the pit, slice the peaches .
• Rinse the strawberries, cut off the green tops (or hull the berries , if you prefer) and cut into slices.
• In a large pitcher, add the sliced peaches and strawberries along with the rinsed raspberries . Sprinkle the sugar on top of the fruit and let macerate for 20 to 30 minutes.
• Squeeze the juice from one lemon into the pitcher, and add the brandy. Stir well to finish dissolving the sugar.
• Pour a bottle of rosé wine into the pitcher. Stir well. Cover and refrigerate for 1 hour.
• Just before serving, add the club soda and fill the pitcher with ice. Stir well.
• Pour the sangria into glasses filled with ice, ensuring each glass gets plenty of fruit and adding more if needed. Garnish each with a sprig of mint. Serve and enjoy.

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.

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.

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.

ROSA SANGRIA

Steps:

• Add all ingredients to a large pitcher and stir with a spoon. Serve cold, over ice and with a splash of ginger ale.

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.