Rosé Sangria Food

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.

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!

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.

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.

SANGRIA ROSE

Steps:

• In a large pitcher, combine the orange juice, lemon juice, and sugar, stir to dissolve the sugar.
• Add the remaining ingredients and stir well.

ROSé SANGRIA

Steps:

• Pour 1 1/2 cups strawberries, 1 1/2 cups raspberries, the vodka, and lemon juice into a blender. Puree until completely mixed. If you would like to remove the seeds, strain through a fine mesh strainer.
• Fill 4 wine glasses with 1/2 cup of ice each. Slice the remaining strawberries and add them on top of the ice, along with the remaining raspberries. Pour the puree over the top, and then top with rosé.

GRAPEFRUIT ROSé SANGRIA RECIPE

Steps:

• Place grapefruit and lime slices in the bottom of a large pitcher. Muddle (smash the fruit a little) with a wooden spoon to get the flavours going.
• Pour wine, grapefruit juice and grapefruit vodka over top. Add sliced strawberries and stir. At this point, you can stir in some simple syrup (if you like) depending on how sweet you like things (see "Notes" below on how to make).
• Cover and place in the fridge for 3 hours or overnight (or enjoy right away if you want). Stir again when ready to enjoy.
• Pour mixture into glasses, filling about 3/4 of the way up.
• Top with club soda, ice cubes or grapefruit ice cubes (if using) and garnish with mint, a strawberry and a grapefruit slice. Serve and enjoy!

ROSé SANGRIA

Steps:

• Combine the Rosé wine, peaches, raspberries, and strawberries in a large container or pitcher. Cover and refrigerate for 8-12 hours. Just before serving, pour in chilled sparkling wine and stir. Serve in glasses with some of the fruit and garnish with fresh mint.

ROSé SANGRIA

Steps:

• Gather the ingredients.
• Rinse the peaches under cold water. Cutting around and removing the pit, slice the peaches .
• Rinse the strawberries, cut off the green tops (or hull the berries , if you prefer) and cut into slices.
• In a large pitcher, add the sliced peaches and strawberries along with the rinsed raspberries . Sprinkle the sugar on top of the fruit and let macerate for 20 to 30 minutes.
• Squeeze the juice from one lemon into the pitcher, and add the brandy. Stir well to finish dissolving the sugar.
• Pour a bottle of rosé wine into the pitcher. Stir well. Cover and refrigerate for 1 hour.
• Just before serving, add the club soda and fill the pitcher with ice. Stir well.
• Pour the sangria into glasses filled with ice, ensuring each glass gets plenty of fruit and adding more if needed. Garnish each with a sprig of mint. Serve and enjoy.

ROSE SANGRIA

Steps:

• Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
• When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

ROSé SANGRIA

Steps:

• Combine peaches, strawberries and sugar in a large pitcher, stirring to mix. Top with brandy and wine and stir again. Cover top of pitcher with plastic wrap and refrigerate the sangria for at least 4 hours, and preferably overnight to allow the sugar to dissolve fully and for the flavours to meld. Serve in wine glasses. It'll keep in the fridge for about 3 days. If you have self-restraint.