Sangria is a non-negotiable warm-weather staple in my backyard. I love the classic sangria recipe, but I am always riffing on it with favourite wines and in-season fruit. Rosé wine is a favourite summer sip, and I’ve paired it with fresh, juicy peaches and strawberries to make an easy, blushing rosé sangria. Served ice-cold, you won’t want to drink anything else until September.
How to make Rosé Sangria.
- Slice peaches and strawberries.
- Top with sugar and stir.
- Add brandy and wine.
- Chill at least 4 hours or overnight. This gives the fruit time to infuse the wine and brandy with their flavours and allows the sugar to dissolve.
How much sugar? Should I add soda?
I tested this recipe many times over many years and I found 1/2 cup sugar to be just right. I serve my sangria very cold and prefer it to be balanced: sweet and delicious as well as fruity and refreshing. I don’t dilute with soda because I like it boozy.
If you prefer a dry beverage or grabbed a sweeter rosé, start with 1/3 cup sugar and use simple syrup to add more sweetness at the end to taste. (Don’t add more sugar at the end, as it won’t have time to properly dissolve.)
What wine should I use for sangria?
Choose a wine that you enjoy sipping, but nothing too pricey or precious. The sangria will (obviously) taste like the wine, so don’t use a bottle that was opened for days or one from the bottom of the bargain bin that you’d never drink from a glass.
More sangria recipes you might like:
Stone Fruit Sangria with plums and cherries.
Cherry Merlot Winesicles (basically sangria in an ice pop, need I say more?)
Christmas Sangria (because sangria season really doesn’t have to end)
- 2 large peaches pitted and sliced
- 8 medium strawberries halved
- 1/2 cup granulated sugar
- 1/2 cup brandy
- 1 bottle rosé wine something you like, but nothing too special
- Combine peaches, strawberries and sugar in a large pitcher, stirring to mix. Top with brandy and wine and stir again. Cover top of pitcher with plastic wrap and refrigerate the sangria for at least 4 hours, and preferably overnight to allow the sugar to dissolve fully and for the flavours to meld. Serve in wine glasses. It'll keep in the fridge for about 3 days. If you have self-restraint.