Aug 05, 2019
Sangria is a non-negotiable warm-weather staple in my backyard. I love the classic sangria recipe, but I am always riffing on it with favourite wines and in-season fruit. Rosé wine is a favourite summer sip, and I’ve paired it with fresh, juicy peaches and strawberries to make an easy, blushing rosé sangria. Served ice-cold, you won’t want to drink anything else until September.
How to make Rosé Sangria.
How much sugar? Should I add soda?
I tested this recipe many times over many years and I found 1/2 cup sugar to be just right. I serve my sangria very cold and prefer it to be balanced: sweet and delicious as well as fruity and refreshing. I don’t dilute with soda because I like it boozy. If you prefer a dry beverage or grabbed a sweeter rosé, start with 1/3 cup sugar and use simple syrup to add more sweetness at the end to taste. (Don’t add more sugar at the end, as it won’t have time to properly dissolve.)
What wine should I use for sangria?
Choose a wine that you enjoy sipping, but nothing too pricey or precious. The sangria will (obviously) taste like the wine, so don’t use a bottle that was opened for days or one from the bottom of the bargain bin that you’d never drink from a glass.
More sangria recipes you might like: Stone Fruit Sangria with plums and cherries. Cherry Merlot Winesicles (basically sangria in an ice pop, need I say more?) Christmas Sangria (because sangria season really doesn’t have to end) Pin Me!
