Rosé sangria


( 9 ratings )

6 Servings
Michael Graydon

Michael Graydon


  • peach
  • 1 cup chopped watermelon
  • halved strawberries
  •  handful of raspberries
  • 2 cups white grape juice
  • 750 mL bottle rosé wine
  •  ice and soda water for serving

In this version of sangria, adding rosé gives the cocktail a pleasing pink flush.


  • Chop 1 peach into small pieces. Add to a pitcher, along with 1 cup chopped watermelon, 5 halved strawberries and a handful of raspberries. Pour in 2 cups white grape juice and a 750-mL bottle of rosé wine. Cover and refrigerate for at least 4 hours or up to 1 day. Serve over ice topped up with a bit of soda water, if you like.

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