Summer Fruit Rosé Sangria

Course: Drinks

Cuisine: American, Spanish

Prep Time: 5

Chill time: 2

Total Time: 2 5

Servings: servings

Calories: 434kcal

Author: Jazzmine Woodard

Sweet, juicy, fruit-forward pink sangria recipe made with crisp summer rosé wine

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Equipment

1 cutting board
1 knife
1 Cherry pitter
1 pitcher
1 kitchen spoon

Ingredients

1 peach
10 strawberries
30 sweet cherries
1 bottle rosé
1 cup elderflower liqueur

Instructions

Prepare the fruit: slice peach, hull and slice strawberries, and pit cherries then cut them into halves.
Add prepared fruit to a large pitcher or beverage serving container.
Pour rosè into pitcher over fruit, followed by elderflower liqueur.
Stir sangria mixture to mix ingredients then transfer pitcher to refrigerator.
Allow sangria to sit in refrigerator for at least two hours before serving.

Notes

When is the best time to make summer berry sangria? Peach season typically runs from mid-May to mid-August and cherries are just behind it from June through late August. While most of us can find strawberries at the grocery store almost year round, albeit at varying prices, the traditional season is from April to June and they are at their peak right about now.

How long to let the sangria sit? Just like with a traditional sangria, rosé sangria should sit for at least two hours before serving. Overnight is even better. Letting the fruit soak for a decent amount of time enhances the flavor.

When does rosè sangria go bad? Consume this homemade sangria within five days to avoid it going rancid. After this time, the wine will likely taste bitter and the fruit can become too soft and mealy.

Nutrition