Description
This refreshing Rosé Sangria blends dry rosé wine with elderflower liqueur, brandy, fresh lemon juice, and a hint of sweetness from granulated sugar. Enhanced with ripe peach slices and fresh raspberries, it’s refreshed with club soda to create a light and bubbly summer cocktail perfect for gatherings.
Ingredients
Scale
Liquids
- 1 750 ml bottle of dry rosé wine
- ½ cup elderflower liqueur
- 2 tablespoons brandy
- 2 tablespoons fresh lemon juice
- 8 ounces club soda
Sweetener
- 2 tablespoons granulated sugar
Fruit
- 1 ripe but still firm peach, cored and thinly sliced
- ¾ cup raspberries
Instructions
- Combine ingredients: Place the dry rosé wine, elderflower liqueur, brandy, fresh lemon juice, granulated sugar, peach slices, and raspberries into a large pitcher. Gently stir the mixture to combine the flavors without bruising the fruit.
- Refrigerate: Cover the pitcher and refrigerate the sangria for at least 2 hours to allow the flavors to meld together. It can be kept refrigerated for up to 8 hours for deeper infusion.
- Prepare to serve: Before serving, gently stir the sangria again to redistribute the ingredients. Add ice cubes to both the pitcher and serving glasses to chill the drink.
- Add club soda and garnish: Stir the club soda into the pitcher to add light carbonation. Pour the sangria into ice-filled glasses and optionally garnish with additional slices of peach or raspberries for a decorative touch.
Notes
- Use a dry rosé wine for the best balance of acidity and fruitiness in the sangria.
- Adjust the sugar quantity depending on your desired sweetness level.
- For a stronger sangria, increase the brandy slightly, but do so cautiously to keep balance.
- Ensure peaches are firm to prevent them from turning mushy during refrigeration.
- Serve immediately after adding club soda to maintain the fizz.
- Can be prepared a day in advance but add club soda just before serving.
