Rosy sangria

Rosy sangria

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Give the spritzers a rest and turn your nearest carafe into a rosé-tinted spectacle this summer with this rosy sangria, says TASTE’s resident cocktail expert, Jeanne Calitz.


  • 1 bottle rosé
  • 2 T caster sugar
  • ¼ cup fruity liqueur such as Cointreau (or elderflower).
  • fresh fruit, to serve
  • sparkling water, to serve

Cooking Instructions

1, In a glass pitcher, combine rosé wine, caster sugar and the fruity liqueur.

2. Stir to dissolve the sugar, then add a couple of handfuls of your favourite seasonal fruit – we like sliced peaches, strawberries, slices of spanspek or watermelon.

3. Add fresh mint and ice and top with sparkling water for extra pizzazz.

Find more cocktail recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer

Jeanne Calitz Recipe by: Jeanne Calitz
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Jeanne Calitz is the commercial projects editor at TASTE. She is also a food, travel and arts writer, as well as a seasonal cook.

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