The Rosé Sangria Recipe with 20k Views on YouTube
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We broke the internet with this one.
By Erin Henderson
OK, we didn’t really break the internet, but ever since I posted this rosé sangria on You Tube two years ago, it’s been steadily climbing in views and likes, with thousands of people liking, viewing, and sharing the recipe.
And I can totally understand why: it’s light, delicious, easy to put together, and – like nearly all our recipes – can be made well in advance so you can be a stress-free party host.
I no longer remember where or how I first discovered the pure joy of rosé sangria, but I’ve been serving this by the pitcher at all my warm-weather soirées for easily 10 years. Probably longer.
But it wasn’t always this way. For years I avoided the typically red wine-based punch. Working my way through university at a Tex-Mex* restaurant, I knew sangria to be heavy, gloppy stews of cheap red wine, thick orange juice, and a kitchen sink of random fruits in various stages of freshness the bar needed to offload.
But true sangria shouldn’t be a receptacle for stale booze and aging produce; it should be summer in a glass: refreshing, light, breezy, and fun.
With that I mind, this rosé sangria was born. One word of caution, however. This recipe is so good, I swear I’ve seen mortal enemies fall in love over a glass. It’s a strong love potion, so use it with caution.
*Sangria, while popularly attributed as a drink of Mexico, is actually Spanish.
How to Make Rosé Sangria
Makes: 2 litres
Bartender level: easy
Ingredients:
- 750 ml dry rosé
- 750ml lemonade (homemade or good quality store bought)
- 1/2 cup orange flavoured liqueur
- 1 lime, sliced thin*
- 1 pint strawberries, quartered*
- 2 cups watermelon, cubed*
How to Make It:
- Put the fruit in a bowl and add orange liqueur. Stir to combine, cover and place in the fridge for an hour to macerate.
- Combine the rosé and lemonade in an empty pitcher (do not add ice at this stage) and add the macerated fruit and accumulated juices.
- Stir to combine and refrigerate until needed – no longer than a few hours otherwise the fruit breaks down and the lime rind turns the sangria bitter.
- To serve, pour sangria into ice-filled glasses, adding a generous ladle of fruit from the pitcher.
*seasonal fruit is best, so use what is freshest: mixed berries in June, a mix of melons in July, peaches and stone fruit in August, or a blend of citrus in spring.
