Rosé Sangria
2 months ago

Rosé Sangria

Settle in for a citrusy, sweet-tart, super-easy-drinking summer batch cocktail.

When we were dreaming up this recipe, we set some goals: Taste-wise, we wanted to create something fruity, refreshing and delightfully drinkable. Aesthetically, our guiding principle was “pink on pink.” (Why? Why not!) The result is a curated sangria you won’t want to miss. With cranberry, lemon, grapefruit-rose vodka, strawberries, raspberries and orange, it’s got a melange of fruit flavors, but the mix isn’t overwhelming or slapdash. Each fruit and flavor was intentional and, together, they give this cocktail a distinct, delicious taste.

But feel free to play around with the vodka. If grapefruit-rose flavor isn’t your thing, you could try cucumber vodka, watermelon vodka, classic unflavored vodka or whatever strikes your fancy.

10 to 12 servings
Preparation time: 10 minutes
Rest time: 2 hours


1 750 milliliter bottle rosé wine
½ cup Ketel One Botanical Grapefruit & Rose vodka
½ cup freshly squeezed lemon juice
¼ cup sweetened cranberry juice
4 tablespoons simple syrup, plus more as needed
1 cup sliced strawberries
1 cup raspberries
1 orange, thinly sliced
2 cups sparkling water
Mint sprigs, for garnish


  1. In a large pitcher, whisk together the rosé, vodka, lemon juice, cranberry juice and simple syrup. Taste and adjust the sweetness by adding 1 tablespoon of simple syrup at a time, if desired. 
  2. Add the sliced strawberries, raspberries and orange slices. Cover with plastic wrap and refrigerate for 2 hours or up to overnight to allow the fruit to infuse. 
  3. Right before serving, add the sparkling water and stir to combine. 
  4. Serve the sangria and fruit in glasses filled with ice. Garnish each glass with a mint sprig. Enjoy! 

Recipe adapted from: Barley and Sage

Rosé Sangria