My obsession with sangria began almost a year ago when my best friend and I were exploring Barcelona. In Spain, it is highly encouraged, if not mandatory, to be sipping on a glass of sangria with your meal or tapas. Basically, the fruity cocktail falls into its own food group, and given how delicious it tastes, it's easy to see why!
I've had a hard time re-creating the perfect sangria after my month abroad, but this peach Rosé sangria recipe is next level, and my taste buds approve. I never thought to use Rosé in sangria (I just figured you chose white or red), but this blush wine is a happy medium. The recipe takes little to no time to whip up, as you just wash and slice your fruit and throw it into a pitcher before you add all liquids and alcohol — not including the sparking water — and give it a good stir. It's recommended to refrigerate the sangria for at least a hour, but if you're in a time crunch feel free to skip that step! When you're ready to enjoy, pour the sangria and fruit into a garnished glass, and top off with a splash of sparking water.
This peach rosé sangria hits all the spots and has just enough notes of fruity and sweet to make it a summer staple. Ahead, check out the full recipe and try it out for yourself. And make sure to snap a photo since it's almost too pretty to sip!
While the recipe recommends refrigerating the sangria for at least a hour, you can serve immediately.
- 1 bottle Rosé wine
1/4 cup brandy or peach brandy
1 cup peach juice or nectar
3 peaches, pitted and sliced thin
1/2 pint raspberries, washed
- In a pitcher, add sliced peaches and washed raspberries.
- Pour Rosé, brandy, and peach juice into the pitcher, over the fruit. Give the sangria a stir and refrigerate for at least an hour.
- Pour sangria along with some of the fruit into glasses. Top with sparking water and garnish with a fresh peach slice!
- 6 servings
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour, 9 minutes, 59 seconds
- Calories per serving