Summer Rosé Sangria

Sangria is the perfect party drink and we're loving this amazing Summer Rosé Sangria. It's fresh and fruity with just the right amount of booze and it’s easy to make either overnight or the morning of!











  • 1 bottle of Rose (750ml)
  • 6 ounces of peach brandy
  • ½ cup dried apricots (sliced)
  • ½ cup fresh raspberries
  • ½ cup fresh strawberries (topped and sliced)
  • ¼ cup granulated sugar
  • ⅓ cup water
  • ¼ cup fresh ginger (peeled and chopped)
  • 2 whole lemons (sliced)
  • 12 ounces Cava (optional)


  1. On the day before you plan on making the sangria or that morning, make a ginger simple syrup by dissolving the sugar into the water and heating it to a simmer. Add the peeled and chopped ginger and cook on low heat for 2 minutes. After 2 minutes, turn the heat off and continue to let the ginger steep into the syrup for 10 minutes.
  2. In the meantime, cut the dried apricots by slicing them lengthwise into 4 slices.
  3. After the syrup has steep for 10 minutes, pour it over the cut dried apricots and stir to submerge. Refrigerate until cool.
  4. Next, cut the tops off the strawberries and cut into thin slices. Add your cut strawberries, the raspberries, and the sliced lemons to your sangria pitcher and stir.
  5. Then add the wine, the brandy and the apricots in the syrup, along with the syrup. Stir to combine.
  6. Taste and adjust flavor to your liking. Let rest for at least 30 minutes.
  7. Serve in a glass with ice if the sangria is not chilled and top each glass with 2-3 ounces of Cava and enjoy.

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