Citrus Rosé Sangria Cocktail Recipe
This refreshing cocktail combines bright citrus fruits with crisp rosé wine and a splash of brandy for a perfect summer drink.
Equipment
- Large pitcher (64 oz/2L capacity)
- Sharp knife
- Cutting Board
- Wooden spoon
- Wine glasses
- Citrus juicer
- Measuring cups and spoons
Ingredients
- 2 bottles dry rosé wine 750ml each
- 1/2 cup brandy
- 1/4 cup triple sec
- 2 oranges sliced
- 2 lemons sliced
- 2 limes sliced
- 1 grapefruit sliced
- 1/4 cup fresh-squeezed orange juice
- Club soda optional
- Ice cubes for serving
Instructions
- Wash and slice all citrus fruits into thin rounds.
- Add the sliced fruits to a large pitcher.
- Pour in the rosé wine, brandy, triple sec, and orange juice.
- Stir gently with a wooden spoon to mix ingredients.
- Place the pitcher in the refrigerator for at least 4 hours or up to 24 hours.
- When ready to serve, fill wine glasses with ice and pour the sangria. Add a splash of club soda if desired.
Notes
Store the sangria in the refrigerator for up to 48 hours.
The fruits can be eaten after finishing the drink - they absorb the wine and become extra tasty.
For a less alcoholic version, reduce the brandy to 1/4 cup or skip it entirely.
Choose a dry rosé wine rather than sweet to balance the fruit flavors.
Make sure all fruits are fresh and ripe for the best taste.