Rosa Sangria Food

ROSE SANGRIA

Steps:

• Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours. If you do not serve immediately, strain the fruit and add fresh when serving.

ROSé SANGRIA

Steps:

• Cut strawberries in half and watermelon into chunks, or use a melon baller.
• Combine strawberries, watermelon, and raspberries in a large bowl. Pour rosé, vermouth, and honey into a large pitcher and stir until honey dissolves. Add 1/2 of the fruit and basil. Place pitcher and remaining fruit in a refrigerator for at least 6 hours.
• Scoop a large spoonful of cold fruit into the bottom of glasses; add sangria and sparkling cucumber water to taste.

ROSé SANGRIA

Steps:

• Place the fruit, sugar and triple sec in a pitcher and stir to combine; let rest in the refrigerator until fruit softens and absorbs flavors, at least 4 and up to 8 hours. Add wine and pomegranate juice; stir to combine. Serve over ice in wine glasses.

ROSA SANGRIA

Steps:

• Add all ingredients to a large pitcher and stir with a spoon. Serve cold, over ice and with a splash of ginger ale.

ROSE SANGRIA

Steps:

• In a large 1-gallon pitcher, combine all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve.

ROSE SANGRIA

Steps:

• Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

ROSé ELDERFLOWER SANGRIA

Steps:

• To a large pitcher, add the mint leaves, raspberries, strawberries, wine and elderflower liqueur. Stir to combine. Chill in the refrigerator for 4 hours.
• Add ice cubes to chilled wine glasses. Pour the sangria into the glasses and garnish with fresh mint leaves and macerated strawberries from the pitcher. Top the sangria off with club soda and serve.

ROSE SANGRIA

Steps:

• In a large mason jar or pitcher, muddle the peaches, lemons, oranges, strawberries, orange liqueur, sugar and lemon juice. Stir in the rose and refrigerate at least 4 to 6 hours and up to overnight.
• When ready to serve, fill 6 glasses with ice and pour the sangria over the ice, scooping some of the macerated fruit into each glass. Top with seltzer if desired and serve.

ROSé SANGRIA

Steps:

• Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.

SPARKLING ROSé SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher or bowl, combine fruit, grapefruit juice, brandy, and simple syrup.
• Stir well, cover with plastic wrap, and chill for at least 1 hour.
• Top with sparkling rosé, and serve with a lemon slice.
• Enjoy!