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
Ingredients
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
Ice
Mint sprigs, for garnish
Directions
- 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.
- 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.
- Right before serving, add the sparkling water and stir to combine.
- Serve the sangria and fruit in glasses filled with ice. Garnish each glass with a mint sprig. Enjoy!
Recipe adapted from: Barley and Sage
