Sparkling Rosé Sangria
What a brilliant take on the summer sangria! We love its gorgeous pink hue, and the way the summer fruits — apples, strawberries, raspberries, and blackberries — layer in the jar like a floating rainbow. It tastes just as lovely as it looks.
In a traditional sangria, the base is usually some combo of red wine, brandy, and orange juice. Here, we’ve used a much quieter combination of rosé, vodka, and apple juice. We’ve also added a rich berry syrup and Cherry Lime LaCroix — together they give all those delicate berries a boost without making the drink overly sweet. The result is a light, sparkling sangria with a hint of the rosé’s floral notes, plenty of fruit, and just enough easy sweetness to be dangerous.
It’s so pretty! Did we mention that already? And sangria has the kind of savoir faire that fits in anywhere — wedding showers to happy hours, grad parties to Sunday brunches. We also like to take it for a week at the beach house. We make up a pitcher on Monday and enjoy sips of it all week — adding the ice and LaCroix on a per glass basis. With a nice cheese or charcuterie plate, it makes a perfect cocktail hour. So much easier than bringing a shaker!
P.S. With a cup of vodka, this one is secretly boozy.
1 cup strawberries, divided
1 cup raspberries, divided, plus extra for garnish
1 cup blackberries, divided
1 cup water
¼ cup sugar
3 limes (2 juiced, 1 sliced)
2 cups green grapes, halved
10 oz apple juice
1 apple, cored and sliced
1 bottle dry rosé
8 oz vodka
2 cans Cherry Lime LaCroix
In a medium pot, combine ½ cup of strawberries, ½ cup of raspberries, ½ cup of blackberries, water, and sugar and bring to a simmer for 5 minutes.
Mash the fruit with a potato masher, and then simmer for another 5 minutes.
Strain and discard the cooked berries. Reserve the liquid, allowing it to cool, so it doesn’t wilt the sangria fruit.
Combine the berry syrup, lime juice and lime slices, grapes, apple juice and apple slices, remaining berries, rosé, and vodka in a punch jar or pitcher, and refrigerate for 1 to 2 hours.
Add the ice, and top with Cherry Lime LaCroix.
Garnish with fresh raspberries, and serve immediately.