It’s Not Really Summer Until You Make Rosé Sangria
Summer isn’t over yet, and if you haven’t made fresh fruit sangria, don’t miss your chance. Our rosé version is lighter and more refreshing than a traditional red-wine sangria. Large format cocktails like this are ideal for entertaining. You can make this up to two days ahead, so it’s ready to pour when guests show up at your door.
Rosé Sangria Recipe
Fine-toothed grater, optional, large pitcher or glass jar with a lid
1 organic ripe nectarine or peach
1 pint organic fresh strawberries
½ teaspoon organic fresh ginger
¼ cup sugar
½ cup organic fresh raspberries
1 750-milliliter bottle chilled dry rosé
⅓ cup vodka, optional
4 cups ice
2 cups sparkling water
1. Prep the fruit and ginger
- Cut the nectarine in half and remove the pit; cut the fruit into quarters, and then cut into ¼-inch-thick slices.
- Remove the green hulls from the strawberries; cut the strawberries in half.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
2. Make the sangria
In a large pitcher or glass jar, combine the sugar, nectarine, strawberries, raspberries, and ginger and mix, mashing the fruit with a long-handled spoon and stirring periodically, until the sugar dissolves. Add the rosé and vodka, if using, and stir until incorporated.
Fill individual glasses with ice. Pour the sangria into the glasses, filling each three-quarters full. Top with sparkling water and serve.
The sangria can be covered and refrigerated for up to 2 days.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 170, Protein: 1g (2% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 5mg (0% DV), Carbohydrates: 21g (7% DV), Total Sugars: 18g, Added Sugars: 8g (16% DV). Not a significant source of trans fat.