American•indulgent
Rosé Sangria
For this rosé sangria, apples and oranges traditionally found in sangria are swapped for sweet summer fruits like watermelon and peaches.
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- One (26-ounce) bottle crisp, dry rosé
- 3 tablespoons orange liqueur (such as Curaçao, triple sec, or Grand Marnier)
- 3 tablespoons agave nectar or honey (or more to taste)
- 1 cup raspberries (preferably a mix of golden and red)
- 1 cup cubed watermelon
- 1/2 peach or nectarine (unpeeled but with fuzz wiped off, thinly sliced or chopped)
- 6 thin slices lime
- Ice (for serving)
Instructions
- 1
In a large pitcher, combine the rosé, orange liqueur, and agave nectar. Add the raspberries, watermelon, peach, and lime and gently stir to combine.
- 2
Refrigerate until chilled through, 3 to 4 hours (but no more than that or the fruit may turn soggy).
- 3
Serve the rosé sangria cold, preferably over ice.