Rosé Sangria

Sangria

Summer in France means a lot of things in France. En masse vacations, a blissfully empty Paris, price increases (which notoriously happen during August, when everyone is out of town – of course), and vide-greniers and brocantes, known elsewhere as flea markets, where people sell all kinds of things. If you’re lucky enough to take a trip to the countryside, the brocantes are amazing. But some small towns in France also have little antique shops that are always worth poking around in. And when your other half has a station wagon, well, the possibilities are endless. (And sometimes voluminous!)

peach for sangria

I was buying vintage linen sheets in one shop that were gorgeous; the nice fellow was offering them at €10 each, and I snapped up all of them. After a good soaking in OxiClean, they were as beautiful as new. (Actually, there were better than new. Because if they were new, they would have been ten times more expensive.) On the way out of the place, I spotted a small glass pitcher which was priced at €9 in the far corner of the window, which the owner gave me for half-price. And what immediately came to mind was to use it for sangria.

strawberries for Sangria

I’m pretty sure I’m in some kind of trouble for using rosé instead of red wine, but hear me out. The rosé I had on hand was super dark, almost maroon. So I may, or may not, be in the clear. But the important thing is that everyone was happy with the results. I was happy to find a use for that darkish bottle of rosé that was waiting to be used before summer slipped away, my new pitcher worked like a charm, and picture me sleeping pretty on new sheets. On second thought, maybe just think about the pretty pitcher.

Sangria

Since it’s summer, I dropped in some peeled and sliced peaches, strawberries cut into quarters, and grapes, just because I saw bunches of them at the market from Italy. (And also because I saw that Lori put them in her Sangria, in her book, The Recipe Girl Cookbook, and it sounded like a good idea.)

Of course, you can use other fruit such as sliced oranges or lemon, apples, cherries, pineapple, or what-have-you. And if you want to switch to red wine, be my guest. But not at my place, because I’ve got nice clean sheets and don’t want to stain them. Not that I ever drink wine in bed. But if you saw the sheets, I don’t think you could resist the temptation to hop at any and all times, either.

Rosé Sangria
Six to eight servings

Some folks use sparkling lemonade or another not-too-sweet soda in place of the sparkling water. But don’t fret about using a fancy wine; for most fortified wine-based drinks, people use the inexpensive stuff, which a chef friend of mine who works with a prestigious Bordeaux château, told me was obligatoire. Speaking of fancy wines, in place of the sparkling water, you could add a sparkling wine instead – a cava, prosecco, or crémant would do nicely.

You’ll noticed I iced my sangria down with a few cubes in the pitcher because I had forgotten to chill the rosé and was planning to serve it shortly after I made it. (Uh, as in, right away!) But it’s best to chill the mixture with the fruit for a few hours to let them meld and macerate, then add ice to individual glasses.

  • 1 bottle chilled rosé
  • 1/4 cup (60ml) Triple Sec, Grand Marnier, or Cointreau
  • 2 tablespoons brandy
  • 1 cup (200g) halved seedless grapes
  • 1 cup (180g) quartered strawberries
  • 1-2 peaches (peeled) or nectarines, sliced
  • optional: 1-2 tablespoons sugar
  • 1 cup (250ml) chilled sparkling water

1. Pour the rosé into a pitcher.

2. Stir in the Triple Sec, brandy and the fruit. Taste, and add sugar, if desired.

3. Chill for a few hours. Right before serving, add the sparkling water to the pitcher, then pour the sangria into glasses and add ice.

49 comments

  • A small confession. I always use rose to make sangria. I prefer it’s lighter taste to the usual red wine. And yours looks so refreshing and “cool”. I also like ice in mine, but it’s morbidly hot this time of year in Austin.

    Now let’s see those sheets!

  • I’m a stickler for red wine sangria but the way you’ve paired it with these seasonal fruits makes me want to try this! I love how you used peaches and strawberries. Thanks for the idea!

  • Looks exquisite!
    Having just returned form Provins I misread the title as rose and assumed it was rose-flavored which could be awful…no matter
    That peach needs to be painted!

  • I meant to ask if you’ve ever done anything with Noissette fraiche, since they’ve just turned up in the marché? They’re so pretty I bought them but I’m clueless what to do with them…

  • Yes please, I’ll have a glass right now! I prefer to use a citrus flavored San Pellegrino over sparkling water for the extra flavor and sweetness, then you don’t have to worry about adding sugar. Talk about summer in a glass!

  • We drink what would be called white sangria, though we call it clericó and don’t consider them the same thing. It’s still a great drink with a barbecue during summer, though it has been dethroned by more modern ideas. We use bananas in it a lot, and many consider them the best fruits, me included. I’m always surprised it’s never used elsewhere. I’ve never seen a sangría in an english blog with bananas in it. I do love the grapes a lot!

  • I think I will get these ingredients right away as I have company coming. It looks so festive!

  • I love Sangria. And this looks beautiful..the pitcher, the rose, the fruits ..everything! Gotta add grapes the next time I make it.
    Please post a picture of the vintage linen sheets. They sound divine!

  • I’ve always wanted to ask—do you eat the fruit in the glass afterwards? Seems like a waste to toss all those wine soaked berries and peach slices. Yet, I have a hard time picturing French people sticking a spoon into their wine glass.

    • Honestly, the only time I ever had sangria in Paris was at a new Spanish-style “tapas bar” that was apparently destined to be the next hot spot. They ran out of sangria at 10pm…which is about the time most places in Spain just start going (!) Needless the say, that was the first and only time I had sangria in Paris, and I don’t even remember them puttin fruit in it. (And needless to say, the place never took off and closed.)

  • I was wondering where your other half parks a station wagon in Paris. You can’t carry it up a flight of stairs and put it in the closet.

  • What a brill idea to use Rose wine for Sangria – we are having a birthday party coming up and with all the wonderful Provencal rose wines around….yum !

  • I’ve occasionally been given bottles of white zinfandel (ugh) as a thank-you gift, and I’ve used it is as a base for sangria. Obviously you don’t need to add any sugar, but when you plop a bunch of freshly cut fruit into it along with some cognac/brandy and orange liqueur and a little sparking water, it becomes rather refreshing!

    • The base of wine-drinks like this are often very – well, not-so-great wines, ones you necessarily wouldn’t use for drinking. This would be a good use of those white Zinfandels (although some are terrible sweet…) if you added some lemon or citrus juice. And, of course, some cognac and orange liqueur, as you do! : )

  • After a quick visit to Paris and Denise Acabo’s candy shop, went to Madrid and had tapas at Quimet y Quimet. Best of all was the sangria. Slice of orange and a small whole white peach. I asked about the peaches and they showed me that they were commercially jarred. Bought a jar and they bubble wrapped it for the trip home to N.M. Thankfully they made it. Got home and made a batch with a little St. Germaine elderflower instead of the triple sec. A plate of tacos de carne asada and we have heaven.

    • They have such beautiful (and delicious) canned foods in Spain, like the marinated fish. It’s such an art they do so well.

  • So, yeah, the sangria sounds great…. but WOW! That top photograph is spectacular!

  • In the hot South African summers we often have Sangria made with Rose wine at home and I have to agree with you David that those hot summer days just scream for a refreshing rose wine… and thankfully with how clumsy my other half is it’s a lot safer than red wine with the sheets, couch and curtains for that matter! And according to my Spanish (well Basque) fiancee it’s called “Jose-Maria” in Spain, so you wont be in trouble for making it after all. Although you might get into trouble like me for repeatedly calling it Sangria ;-)

  • looks so deliciously yummy!!

  • The first picture is delicious….and you are really funny……

  • I had some leftover Rose after poaching peaches for a dessert, so now I know what to do with the rest of the bottle. Thank you for the lovely idea.

  • Well, I for one, would love a pic of those sheets !

  • Looks so fresh and so “rose” optimistic… !

    I have another one in the same mood, with raspberries, lime slices, some cane syrup, cointreau and pink champagne ( not the best of course as the best deserves nothing else but itself) I use Freixnet, Spanish cava.

    Next cocktail next week, I will definitely use YOUR recipe for a change.
    Thanks

  • We have sangria at our house on a regular basis. I have started skewering the fruit on mini-skewers, which allows guests to eat the fruit gracefully without fishing in the glasses with their fingers.

  • Me too! Photos of the sheets would be lovely. I get goofy over antique linens – sheets, pillow cases, towels.

  • In Argentina we also make Clericó, which is the Sangría version but using white wine. In the summer it is popular to order a jug of Clericó at one of the restaurants on the beach. It is also a good choice for a gathering of friends, as the white wine usually used is the inexpensive type. Leaving the fruit with the sugar and wine to macerate for a few minutes before mixing the rest, the alcohol content will make the crowd happy in seconds and… isn’t it a lovely name for a drink? Cle-ri-có

  • photos to die for…. and you gave me a super idea to use my slightly tired looking rosé sitting in the cool cellar (we so much prefer either red wine or – in very hot weather as we had plenty of – a chilled dry white wine). I also have some crémant I won’t get rid of in any other way – so THANK YOU very much for those handy tips.
    I’ve got the pitcher (from England…), I’ve even got heart-shaped ice bags to fancy up things a bit and I always have tons of fresh fruit which I use liberally for everything…. – so santé and good night!

    YES; we want to see the sheets – without you in them, preferably, lol :) I’m still dealing with that white hand hanging from the ‘headless’ David at that lovely hotel…
    I also have bought two pure linen sheets (but wayyyy more expensive than yours, and that was when France still had the FFranc…), I deep-died (coloured…) them and use them since as tablecloth when I’m needing a BIG table! Excellent.

  • @ Andrea and others – the skewers are a good idea but I put some spoons next to the pitcher – the fruits get eaten that way, they are too nice to be wasted. And with raspberries the price they are this year, they should be eaten with a golden spoon…. my plants were bearing about half a Berry this season!!

  • I am so glad you posted this. My husband has had his mind on Sangria all summer ever since a little restaurant down the road opened up and started having Sangria Saturdays…theirs is pretty good but we’ve been thinking about trying it at home.

    Also perfect because both my husband and I have been obsessed with Rose wines dating from our trip to France last year. Unfortunately, we have not been able to find a California Rose that measures up to our memories of the French ones we had on our trip. Tablas Creek in Paso Robles owned by the Perrin family has a Rosé that comes close, and I think we’ll be sticking with that one, although it costs way too much I think for a Rosé. Aren’t Roses supposed to be sort of homely and cheap? Most inexpensive California Rose seems too heavy or something to me compared to what we enjoyed in the Côte d’Azur and Aix/San Remy areas. It’s not that the California versions are too sweet, they seem to have figured that out, but to me they should be more light, fresh and delicate than what California winemakers are doing. We tasted a lot of them this summer.

    So we will definitely take the couple of bottles of disappointing California Rose we have left in our fridge and put them to good use with your Sangria directions above!

    !Alegre!

  • Regarding wines I again suggest you look for Israeli wines. I know they are very good but as I don’t drink you’ll just have to take my word for it. My sister and b.in law are great wine drinkers. If anybody does try the wines I would be very interested in knowing the verdict.

  • Hi, Great recipe David. U may wish try a light red wine like a beaujolais or a merlot in place of a rose. It’s kind of fun to make sangria using different wines. Sangria is great summertime refreshment. Also if one lives in the states u can use an inexpensive brandy. The brandy gives sangria an extra special kick. Even if one uses a heavier red to make sangria , just make sure u are not using a wine that is expensive. The idea is to keep the sangria simple.Enjoy. Milt

    • Milt, brandy is the secret ingredient in my red wine sangria. However, I wonder if it will overpower a rose?

  • actually, Tino de Verano, is a refreshing lighter version mostly from the South of Spain….but also Bobby Flay has a delicious rose version in his BBQ addiction book. All of them I tried and can attest to enjoying them in hot Texas city of Austin.

  • Perhaps you can include pictures of the sheets in the newsletter? I don’t drink, but I have a passion for vintage French linen sheets!

  • Great recipe…and the fruit must taste wonderful. I like the addition of brandy and orange liqueur; will have to try this. Thanks!

  • David, a picture of the now infamous sheets is in order!!!! Please indulge us crazies living vicariously through you…Ok. I know it’s about the food, but you brought them up:)

  • one picture of the sheets, please

  • We were surprised to “win” six magnums of very mediocre red and six magnums of equally mediocre white at a fundraiser in the spring. What to do with it? We’ve been having sangria and clerico all summer! Fruit from the garden: oranges, lemons, apricots, plums, and peaches. What’s not to like?

    Thanks for the amazing pictures, and the encouragement that we’re doing the right thing disposing of this mediocre wine in this delicious manner.

  • OxiClean is magic! As are you, Mr. David.

  • You remind me of me, I so love buying cheap- expensive things. You are So Cool !!!

  • I often find red wine to be much too tannic for my preference. I’ll try using a rose next time. Thanks!

  • Hi David,
    Your rose sangria looks oh-so-refreshing.
    Love the colorful addition of the strawberries!
    Here’s a link to another sangria recipe, make with white zinfandel -
    http://www.bonappetit.com/recipe/white-zinfandel-sangria
    Happy sipping and congratulations on your ‘finds’!
    :^) breadsong

  • Hmmm, with all that delicious nutritious fruit this must be the PERFECT breakfast beverage! Just kidding. Sort of. I promise to wait for my day off. ; )

  • Secret for removing red wine: Borax. Works like a charm. Simply wash your linens as usual and add Borax. Perhaps soak, if the stain has been there for some time. I promise, this will remove red wine!

    • One thing I’ve not found in France is Borax (perhaps it goes under another name?) But I’ve always been tempted to make my own laundry detergent, and I think that’s one of the few ingredients required for it. That OxiClean stuff works really well, though. I brought some back from the states but I found that it’s available in France, too.

  • Would you know of a shop in Paris that sells only rose products… jams, syrups. During our last visit to Paris, I snapped a photo of a place I want to return as it was closed; however, I don’t remember where it was. If memory serves me correctly, it was on a street near the Champs-Élysées. xx, B

    I don’t know it, sorry – dl

  • You’re adorable, and this sangria looks and sounds delicious. :)