Sangria is the ultimate party drink—easy to prep ahead, great in big batches, and endlessly customizable. While classic sangria is made with red wine, we love switching to rosé in the summer for a lighter, brighter twist that still pairs beautifully with grilled meats and summer spreads.
This simple recipe serves 4, but it’s easy to double or triple depending on the size of your crowd. Stir it up the night before, let the flavors mingle in the fridge, and you’re ready to go.
Rosé Sangria
Ingredients (Serves 4)
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1 bottle dry rosé wine (Spanish or French varieties work well)
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1 cup orange juice
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½ cup brandy
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½ cup triple sec
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¼ cup simple syrup or agave nectar (plus more to taste)
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3 cups sliced fresh fruit (try oranges, lemons, limes, apples, blackberries, or watermelon)
Directions
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Mix it up:
In a large pitcher, combine rosé, orange juice, brandy, triple sec, sweetener, and fruit. Stir well. -
Chill:
Cover and refrigerate for at least 8 hours (or up to 24) to let the flavors blend. -
Serve:
Pour into glasses straight up or over ice. Garnish with a few pieces of fruit from the pitcher.
Tips & Swaps:
Want it less sweet? Start with less syrup and add more to taste after chilling.
Hosting a crowd? This recipe scales beautifully—just keep the ratios the same.
Add a splash of sparkling water before serving for a fizzy finish.
Serve this Rosé Sangria with our Sweet Potato & Goat Cheese Crostini—a crowd-pleasing appetizer that’s just the right mix of savory, creamy, and satisfying. It’s a match made for summer gatherings.