Rosé Sangria

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Perfect for any brunch or backyard party, this rosé sangria is easy to make and always a hit! 

With warmer days just around the corner, there’s no better time to start thinking about delicious, refreshing beverages.

I love vanilla lemonade, but sometimes I need something with a little more flair, especially if I’m having friends over. And what screams summer more than a glass of fruity chilled sangria? 

I love rosé wine on its own, and rosé sangria is the perfect combination of fruity, zesty, and oh-so-refreshing flavors that will elevate any gathering.

Whether it’s a backyard barbecue, Mother’s Day brunch, or simply a lazy Sunday afternoon with friends, there’s always a great time to have a pitcher at the ready.

The best part? It’s incredibly easy to make!

Ingredients for rosé sangria

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Rosé wine – This recipe uses one standard bottle of wine, 750mL.

Orange juice – Use your favorite variety of orange juice, from fresh squeezed to pulp-free.

Vodka – You can leave this out if you like, but it adds an extra kick.

Strawberries – Quartered or sliced

Peaches – Pitted and sliced. You can peel the peaches if you like, or use frozen peaches.

Raspberries – Use fresh raspberries, as frozen ones will get too mushy.

Choosing rosé wine

Choosing the right rosé wine can make all the difference in your sangria!

Rosé wines come in a range of styles, from bone-dry to slightly sweet. If you prefer a crisp, refreshing sip, opt for a Provence-style rosé, which tends to be drier with bright acidity. If you enjoy a touch of sweetness, look for rosés from regions like California or Spain, which often have fruitier notes.

Lighter-colored rosés tend to be lighter and crisper in flavor, while darker rosés may have more body and intensity. Rosés are often packaged in clear bottles so you can judge the color for yourself.

I like to try different wines each time I make this, and they all give a slightly different flavor to the sangria. Feel free to experiment, or ask your wine vendor for recommendations on their favorite bottle!

How to make this recipe

Grab a large pitcher. It needs to hold a full bottle of wine plus more liquid and fruit. A standard 32-ounce pitcher should be large enough; if you’re doubling this recipe use a 64-ounce (2 quart) pitcher.

Pour in the wine, orange juice, and vodka and stir to mix. Add the fruit and stir again.

Cover the pitcher and chill for at least 2 hours to meld the flavors, or until ready to serve.

When it’s time to serve, stir sangria to recombine.

Fill glasses halfway with ice cubes, then pour in sangra. Add a scoop of fruit and serve.

Storage tips

Sangria benefits from chilling in the refrigerator to get the most out of the flavors. However, keep in mind that over time the fruit will start to get very mushy, so I recommend drinking the sangria the same day you make it.

If you want to mix it in advance, mix the wine, orange juice, and vodka, and then add the fruit a few hours before serving.