I’ve never been much of a fan of sangria but my recent holiday in Portugal I’ve really got behind rosé sangria – much lighter, less sweet and perfect by the jugful at lunchtime. I think this is the perfect drink to bring out at a BBQ or summer party. You can even make it with sparkling rosé cava if you’re feeling fancy.
I badgered the barman at my favourite place in Portugal for the ratios he uses so that you and I can make your own.
Watch out for a post with all the details of where we stayed and the places we loved in Portugal in a few weeks.
Rosé Sangria Ingredients
(serves 2-6 people depending on the occasion)
1 bottle chilled rosé (paler is better, cava is even more amazing)
60ml / quarter cup orange liqueur such as Cointreau
1-2 tablespoons brandy
1 really ripe nectarine or peach, torn into chunks so that the juice drips into the jug
1 orange, sliced
Soda water/club soda
Mix everything together, add a wine glass or so of soda water (club soda). Serve chilled with loads of ice. If you like it sweeter, add more nectarines.
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools.
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