This rose sangria recipe is a celebratory one. Why? Because it was the first drink I made with my parents after so many months of not seeing them because of quarantine. They came over last Saturday and we enjoyed a pitcher of sangria, homemade chicken stir fry, and a gorgeous day in Brooklyn. Did we walk to the bar to get some cocktails-to-go after our sangria? Maybe. Maybe we did.
Now, this isn’t my first go at making sangria before. I have a *super* simple sparkling peach sangria recipe that I made last year that’s still one of my favorite refreshing summer drinks. I also put together a blackberry sangria recipe for work. But both of them were missing a key ingredient for sangria that I have finally added to this recipe: Brandy!
The basic formula for sangria
Sangria is honestly one of the easiest cocktails to make for a crowd, and you can make it any way you like. Red, white, even rosé, you can follow this sangria formula with any bottle of wine.
- 1 bottle of wine
- 1/4 cup brandy
- 1 cup sliced citrus fruit
- 1 cup of any other fruit of choice (or more citrus fruit)
- 1 cup plain or lemon seltzer
- 2 tablespoons of sugar (optional)
In terms of citrus fruit, you can use any of the following: lemons, limes, grapefruit, oranges, or even blood oranges.
Now I make sugar optional, because in my opinion, you don’t really need it. But I’m also a fan of dry wine! If you like to enjoy sweeter cocktails, you can throw in the 2 tablespoons of sugar when you mix up the sangria before placing in the fridge.
As you can tell, this is a very basic formula, so feel free to break the rules and add more if you want to. However, in my research, these are the key elements for making a sangria at home, so make sure you have these—no matter the type of wine you have on hand. In my case, I had a bottle of rosé, so I’m going to show you how I make my rosé sangria recipe.
Mix, then refrigerate.
Trust me, take some time to refrigerate your rosé sangria. Not only does it let those flavors mix in well, but it also saves you from serving warm sangria to your guests. I mean, even if your ingredients are in the fridge, it’s not going to be pleasent to drink right away, so give it some time to sit in the fridge and get cool.
Don’t add your seltzer quite yet!
The seltzer is there simply to give the sangria a fun sparkling, refreshing texture. If you pour it in beforehand, it may go kind of flat in the fridge. Wait to pour your seltzer in until at least 15 minutes before you serve it. And make sure your seltzer is cold. A bottle of unopened seltzer that’s been sitting on the counter will ruin it. Trust me…I know from experience.
Looking for more cocktails to enjoy?
I’ve honestly never really been a cocktail girl until I started taking blogging seriously. And now look at me! So many cocktail recipes to enjoy. Here are some of my faves from the blog.
- Classic Margarita
- Orange Whiskey Sour
- Heavenly Lemonade
- Sparkling Peach Sangria
- Frozen Strawberry Margaritas
Alright, here’s the recipe! And don’t forget, if you’re in need of some new dinner recipes, I’m handing out a free cookbook with 25 dinner recipes—and one bonus dessert! Click here and get yours today.
- 1 lemon sliced and quartered
- 1 grapefruit sliced and quartered
- 1/2 cup strawberries quartered
- 1/2 cup blueberries
- 1 bottle rosé wine
- 1/4 cup brandy
- 1 cup seltzer plain or lemon
- Add all of the fruit to a large pitcher.
- Pour in the wine, then the brand. Mix to combine.
- Cover and place in the fridge for 3 hours. Make sure the seltzer is chilling as well.
- Add in the seltzer at least 15 minutes before serving.
- Pour into glasses, scooping some fruit into the glasses as well.