Is there a better way to celebrate happy hour on a warm, sunny day than by sitting out on your patio with a glass of chilled rosé-based sangria punched up with fresh, ripe berries? I can’t think of one.
Red wine is the classic choice for sangria, but swapping in rosé wine makes for a pretty and whimsical contemporary take. And opting for berries instead of the more traditional fruits makes this beverage perfect for warmer weather.
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With more than a pound of raspberries, strawberries, and blueberries, this pink spin on sangria is intensely berry forward.
It is light and refreshing, with a bit of balance coming from the slightly bitter notes of Grand Marnier, a brandy-based orange liqueur that is commonly used to fortify and flavor more traditional sangrias. (Grand Marnier isn’t too boozy, making this an easy-to-drink beverage that tastes as good as it looks.)
Here are some tips and steps for making a bright, berry-forward, and sparkling-pink rosé sangria.
- Use top-quality fresh berries to ensure the fullest fruit flavor, and cut some of the raspberries and strawberries to help them release their natural flavors into the wine.
- Instead of simply stirring all the berries into the rosé, smash some of them with a potato masher and just enough granulated sugar to help break down the cell structure and draw out the berries’ juices.
- Whisk the rosé into the pummeled fruit and chill the mixture so that the wine becomes infused with all those fresh flavors.
- Combine the cut raspberries and strawberries, whole blueberries, and Grand Marnier in a pitcher and chill the mixture until you’re ready to serve.
- Strain the rosé through a fine‑mesh strainer, and press the remaining solids to extract as much flavor as possible for a refined, clean‑looking sangria loaded with berry flavor.
- Finally, add the rosé mixture to the berries and Grand Marnier in the pitcher to finish the drink.
With its deep pink color and vibrant berries, this sangria is so juicy, fun, and visually gorgeous that you’ll wish it were always five o’clock.