Catherine Alioto

Rosé Sangria

Sangría Rosado

Preparation info
  • Yield:

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Tapas Espana: 70 Easy Recipes for Gathering and Sharing
Tapas Espana

By Catherine Alioto

Published 2026

  • About

This jewel-colored sangria is sweetened with juicy summer fruits. The rosé wine produces a light, refreshing, and slightly spicy version of traditional Spanish red sangria. Serve very cold and be sure to allow the fruit to macerate for several hours before serving to soak up all the flavors and soften the fruit.

Ingredients

  • 1 cup sugar
  • One 750 ml bottle rosé wine

Method

In a small saucepan, heat 1 cup of water and the sugar over medium heat to make a simple syrup. Boil for 2 minutes. Remove from the heat and set aside to cool.

In a large pitcher, combine the rosé, juice, and fruits. Stir in the cooled simple syrup, cover, and place in the refrigerator to chill for a minimum of 2 hours, or up to overnight.

To serve, add the sparkling water to th