Rosé Sangria
With cranberry, lemon, grapefruit-rose vodka, strawberries, raspberries and orange, this Sangria has a melange of fruit flavors.
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.
Adapted from: Barley and Sage
Adapted from: Barley and Sage
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Rosé Sangria
Prep Time10 Minutes
Servings10
0Ingredients
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!
10 minutes
Prep Time
0 minutes
Cook Time
10
Servings
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!