Rosé Sangria

By John Willoughby

Published July 16, 2013

Rating
4(45)
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Ingredients

Yield:About 8 servings

  • 1 750-ml bottle chilled dry Spanish rosé

  • ½ cup orange liqueur

  • 1 cup freshly squeezed orange juice

  • 2 tablespoons lime juice

  • 1 orange, unpeeled, cut into thin rounds

  • 4 apricots, pitted and cut into eighths

  • 1 pint raspberries

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

20 grams carbs; 181 calories; 3 grams fiber; 7 milligrams sodium; 1 gram protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the rosé, liqueur and orange and lime juices in a large pitcher. Stir well, then add about 20 ice cubes. Add fruit, stir a bit and serve.

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Ratings

4 out of 5
45 user ratings
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Comments

Burt

Topped-off the glass with some champagne. About 1/2 and 1/2. Delicious!

Stephanie

I made this for a BYOB gathering at a Mexican restaurant. Great! Apricots are so briefly in season, so I was thrilled to use them in this drink. Nice, dry rose helps balance the flavors. I'll sub in peaches when they're in season.

Burt

Topped-off the glass with some champagne. About 1/2 and 1/2. Delicious!

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