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(824)
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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Ratings

4 out of 5
824 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

Kim Frohlinger

Brandy is better than triple sec in Sangria

Kim Frohlinger

@Alan Bush I like my sangria with fruit nectar such as peach nectar and a half to one cup of brandy to a bottle of wine. Add chopped fresh fruit. Delicious.

Nancy

did not add sugar, it was delicious. Used Cointreau instead of triple sec.

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