American•indulgent
Rosé Sangria
Rosé Sangria combines the crispness of rosé wine with the sweetness of fruit and a splash of spirits, making it the perfect spring and summer sip.
- Prep time
- 10 min
- Cook time
- 2 hr 13 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Ounces Cointreau
- 3 Ounces Peach Schnapps
- 4 Ounces Lemon Juice
- 3 Ounces Rich Simple Syrup
- ½ Orange (Sliced)
- 1 Lemon (Sliced in Wheels)
- 2 Cups Strawberries (Hulled and Cut in Half)
- 1 Bottle Rosé Wine (750 ml)
- Fresh Mint
Instructions
- 1
Mix the Liqueur Base. To a large pitcher add the Cointreau, peach schnapps, lemon juice, and rich simple syrup and stir well.
- 2
Add Fruit. Add the sliced orange, lemon, and strawberries and let them sit for 30 minutes.
- 3
Stir in Rosé Wine. Stir in the rosé wine and refrigerate for up to 3 hours.
- 4
Serve and Enjoy. Stir well and pour the sangria into glasses filled with ice and garnish with some of the fruit and sprigs of fresh mint. Serve and Enjoy!