This rosè sangria with peaches and raspberries is a refreshing batched summer cocktail that is perfect for sipping solo poolside or whipping up a large batch for a summer party. This rosè based sangria is filled with fresh peaches, raspberries, lemon slices and lemonade and chambord (raspberry liquor) for extra fruity flavor!
When I’m not whipping up a big batch of margaritas or frosè you can usually find me throwing together a pretty epic sangria recipe during summer. Sangria is one of my favorite party drinks because it’s relatively cheap to put together, serves a decent amount of people and is totally customizable to you’re liking!
Since we are headed straight for summer I knew a rosè sangria with peaches and raspberries would be perfect for sipping poolside.
This rosè based sangria is super crisp, fruity and light in flavor. I have also been buying two bottles of rosè at Trader Joes every week for the last two months so needless to say sister is STOCKED for the summer.
Anyone else love a fresh rosè cocktail idea?!
Ingredients for Sangria: (I bet you’ve got them all!)
- Wine! Rosè in this case! Trader Joe’s is my all time favorite place to stock up on wine. You can find a great bottle for $5-10 #balleronabudget
- A clear sprit. For this recipe I used vodka because it’s neutral in flavor but you could try gin, rum or silver tequila as well.
- Juice or lemonade. A little juice or lemonade will help give the sangria a boost of fruity flavor.
- Fruits! This is totally up to you but something about raspberries and peaches scream summer! Try a mix of citrus slices, stone fruit and berries for a great sangria fruit medley.
- Liquer: In this recipe I used chambord (raspberry liquor). Other great options are triple sec, limoncello, elderflower liquor and more! This amps up the flavor and alcohol content.
- Optional: Sweetener. I almost always omit the sweetener but feel free to add some simple syrup or agave to sweeten the batch up.
How do you make sangria?
If you’re new to cocktails, sangria is a great place to start! I love this big batched cocktail because if you’ve got a large pitcher or serving vessel, you’ve got sangria!
Stir everything together in a large pitcher or liquid vessel (I used a glass canister in these photos), cover mixture and place into the refrigerator for at least an hour. This hour is crucial for sangria. It allows all the flavors to marry together and cuts out an ‘alcohol’ taste that you may have tasted when you first made the batch. You can 100% make sangria over night as well. Just be sure to cover your pitcher with plastic wrap and stir everything together once more before serving.
Serve over ice or in chilled glasses. Be sure to put a ladle or a large spoon near the sangria pitcher so people can scoop out the infused fruit pieces (the best part in my opinion!).
What can I serve with sangria?
The options are endless but these are my favorite appetizers and light bites to serve with sangria!
- Italian Melon and Mozzarella Cheeseboard
- Lazy Girl Prosciutto Pesto Pizza
- Jess’s Curry White Bean Dip!
- Carlene’s Summer Succotash Tilapia
- Sarah’s Spanish Shrimp Tapas
- Heidi’s White Wine Steamed Clams
Rosè Sangria with Peaches and Raspberries
ingredients
- 1 750 ML bottle of your fav rosè wine
- 1 Cup of lemonade
- 1 Cup of vodka or clear spirit
- ½ Cup of raspberry or orange liquor I used chambord
- ½ Lemon thinly sliced
- 1 Cup of raspberries
- 2-3 Peaches sliced
instructions
- In a large pitcher stir together white wine, raspberry lemonade, vodka, raspberry liquor, raspberries, lemon slices and peaches. Cover and let chill in the refrigerator for 1 hour or overnight to allow flavors to come together.
- Scoop a few pieces of fruit into chilled glasses and serve. Ice cubes allowed in this house 😉 !
notes
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