Rosé Sangria
This sweet sangria uses rosé and summer berries like strawberries, blueberries and raspberries and can be enjoyed without chilling overnight!
Taste and Texture
This rosé sangria is smooth and sweet, with strong fruity flavors coming from the raspberries, strawberries and blueberries. The berry syrup made in this recipe gets added to the wine, which makes it a bit thicker, though not overly syrupy. If you chill it with added fruit, the fruit softens in the wine and adds more flavor. Add fresh fruit to each glass when serving to preserve the original texture of the fruit, if that’s your thing.
FAQS
- What percentage of alcohol is in rosé sangria? Rosé wines typically have 11-14% ABV, but can go as high as 14.5% ABV. Adding the berry syrup dilutes the alcohol, so if you start with a 13% ABV wine, the sangria will be around 9-10% ABV. That estimate goes up if you add liqueur, and can fluctuate 1-2% depending on the ABV of the liqueur.
- What is the difference between red and rosé sangria? Red sangria uses red wines and often has oranges, lemons and limes. Rosé sangria uses rosé wine and uses fruits like strawberries, cherries and raspberries.
- What wines are best to mix in this sangria? Rosé or pink wine. Still or sparkling doesn’t matter. If you choose to use a sparkling rosé, chill the wine and syrup separately, then combine just before serving in order to get the most carbonation.
Short on time? How to make and serve sangria within 2 hours
So you’ve got a room-temp bottle of wine and fruit and have an event within two hours. Here’s what you can do.
How to chill wine quickly
Bucket with ice and water (20-30 minutes):
Fill a bucket or large bowl halfway with ice, then add water nearly to the top of the ice. Adding salt to the water can lower the freezing point, chilling the wine even faster. Insert your wine bottle and make sure the water level goes up to the neck of the bottle.
Freezer (30 minutes):
If you don’t have ice, you can stick the entire bottle straight in the freezer. Make sure you set a 30 minute timer on this one – the wine can freeze and crack the bottle.
Wet tea towel (15-20 minutes):
Dampen a tea towel or dish towel with cold water and wrap it around your wine bottle. Place your bottle in the fridge or freezer. The towel will cool down quickly and transfer the cold to the wine bottle more effectively than air. This takes about 15-20 minutes in the freezer, 30-45 in the fridge. Set a timer for this method too, if using the freezer, to prevent the bottle from cracking.
How to chill berry syrup quickly
The berry syrup in the recipe below simmers for 25-30 minutes.
To hasten the cooling down process, you can strain and transfer the syrup to a wide, shallow heat-proof container and immediately place it in an ice bath (as referenced above for the wine) so that the water level is about the same as the syrup.
Do this for 15 minutes, stirring occasionally to distribute the heat, then cover and transfer to the freezer to continue cooling, about 30-45 minutes. Check it in the freezer periodically to make sure it doesn’t freeze.
Using this method, you can make and chill the berry syrup in 1.5 hours or less.
Wine Recommendations
You’ll want to pick a rosé that skews more dry in taste and sells at a lower price. Avoid the mass produced wines that typically have additives. They’re produced consistently and don’t have vintage years on their labels, but since wine labels aren’t required to list ingredients, you never really know what exactly it is that you’re drinking.
Here are some recommendations from Kevin, who is a wine steward here in Seattle. These wines have a solid reputation and good following, and typically retail for less than $15 per bottle.
In order, those wines are:
- Campuget (dry/off-dry)
- Mr. Pink (dry/off-dry)
- Vino by Charles Smith (dry/off-dry)
- Barnard Griffin (dry)
- Chateau Ste. Michelle (dry/off-dry)
- La Vielle Ferme (dry)
I’ve noted the sweetness on each. Barnard Griffin and La Vielle Ferme have the driest (least sweet) profile of each.
Foods to pair with rosé sangria
until next time. x
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Rosé Sangria
This refreshing rosé sangria is made with a homemade syrup using summer berries and rosé wine! It’s perfect for summer parties.
- Total Time: 4 hours, 35 minutes
- Yield: 6 cups 1x
Ingredients
- 16 oz strawberries, hulled and sliced
- 6 oz raspberries
- 6 oz blueberries
- 1/4 cup orange juice or orange liqueur
- 3 Tbsp granulated sugar
- 1 750mL bottle dry rosé wine
Instructions
Berry Syrup
- Place half of the strawberries (8 oz), half of the raspberries (3 oz) and blueberries (3 oz) in a saucepan over medium low heat. Add the orange juice or liqueur and the granulated sugar.
- Simmer 25-30 minutes, stirring occasionally.
- Gently mash the blueberries and raspberries and strain the mixture through a fine mesh sieve, pressing out as much syrup as possible.
- Pour the rosé into a 51 oz pitcher and add the syrup, stirring to mix.
- Cover and chill until cold, up to 4 hours.
- Add the remaining fruit to the pitcher before chilling (optional), or save and add it to the pitcher and each glass immediately before serving over ice.
Notes
Tools
- medium saucepan
- fine mesh sieve
- 51 oz (1.5 L) pitcher
The fruit will start to break down and get mushy after 4 hours, if you choose to chill the wine with the fruit. However, this isn’t necessary. Plenty of flavor is added through the syrup.
This recipe doesn’t require any chilling of the mixed sangria if you start with chilled wine and cool down the syrup before mixing. See post for tips.
If using sparkling wine, chill the wine and syrup separately, then mix immediately before serving to preserve carbonation.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Drinks
- Method: Stove
- Cuisine: Spanish Fusion
- Diet: Vegetarian
Please note: This recipe is intended for adults of the legal drinking age in their country of residence. Please drink responsibly and never drink and drive.
