Bring together pink grapefruit, strawberries, Triple Sec and a bottle of dry rosé and you’ve got a Rosé Sangria that’s perfect for the patio.
Reading recipes for Rosé Sangria before making one left me feeling a little like Goldilocks. Some call for sugar (this one is too sweet), others load up on brandy (this one is too strong) and then there are those that use wine and sparkling water (this one is diluting my wine!). Personally I don’t need sugar in my wine to enjoy it. I find the practice of dropping sugar cubes in sparkling wine, Prosecco in particular, rather abhorrent. What did that nice wine ever do to you that you should disrespect it so?! Likewise, I don’t want to be knocked on my ass after a couple of sips of something whilst entertaining a few friends. The idea is to be delightfully tipsy, not plastered out of my mind – that’s just gauche. And last, should you add sparkling water (or seltzer) to wine? People, that’s a spritzer, not a sangria.
You Can Go Your Own Way
So I did something Goldilocks did not. I made up my own damn Rosé Sangria recipe, thank you very much. A splash of fruit, a dash of orange liqueur (I used triple sec, you can use grand marnier if you like) and an inexpensive bottle of rosé. I fridged it for several hours to let the fruits macerated and infuse and the result was a party pleaser. The touch of acidity of the pink grapefruit and the fragrant sweetness of fresh strawberries together with the triple sec made it light refreshing, still tasting of wine. This one was juuuuuuust right.
You can double, triple or quadruple the recipe below, suit yourself. If you’re anything like me fitting a big jug of rosé sangria into your fridge will require major food maneuvers. Yeahhhhh… good luck with that!
Rosé Sangria, it’s Mommy’s new Summer Punch. Be sure to eat the fruit, the fruit is amazing.
Bring together pink grapefruit, strawberries, Triple Sec and a bottle of dry rosé and you’ve got a Rosé Sangria that’s perfect for patio season.
1 bottle of dry rose wine
2 shots triple sec liqueur
2 pink grapefruits, one juiced, one sliced
1 cup red berries (raspberries or strawberries)
1 bottle of sparkling water – on the side
Slice your fruits, add them to the vessel you’ll be serving in along with the triple sec and pink grapefruit juice, and let them stand at room temperature for 15 to 20 minutes.
Add your wine and chill, covered for a minimum of an hour, preferably overnight. The longer the better.
Serve chilled, with ice if you like, and a bottle of sparkling water on the side, should you need to spitzer it up. Perhaps if you’re trying to make it through the afternoon and into the evening without needing a little lie down. Pace yourself. We won’t judge.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.