Greeting guests with a pitcher of this jewel-like Sparkling Rosé Berry Sangria on a warm summer evening is one the best ways to say welcome that I can think of.
This makes a BIG pitcher, or a couple of smaller pitchers, and you could halve the ingredients if you have fewer people to share it with. However, once you pop that cork, the sparkling wine is open and needs to be drunk, so I say, invite more people.
What Wine to Use in Sangria?
In this recipe the featured wines are a sparkling rosé plus a bottle of dry white wine. You can subsitute a straight up champagne or prosecco or cava or any other sparkling wine you like for the rosé. Don’t use the priciest bottles of bubbly in a sangria recipe; there are a lot of other flavors going on, so save the fancy stuff for drinking straight up. There are a lot of perfectly fine inexpensive sparkling wines out there. Just make sure you pick a dry one. There is usually some sugar and fruit juice in the drink (as there is in this recipe), so you don’t want things to get too sweet.
Many other sangrias use other wines. Red wine is probably the most classic, though there are amazing white wine sangria recipes as well. Often other boozes, from fruit-based liqueurs to other liquors, are combined with the wine, which is why they can pack a bit of a kick. This one has Chambord or another berry flavored liquor added to underscore the berry-ness of the whole thing.
Making Sangria Ahead of Time
You can and should mix sangria up ahead of time to give the fruit a chance to macerate in the rest of the drink. Don’t add the sparkling wine to the drink until just before serving so it retains its fizziness.
How to Serve Sangria
There is no wrong way to serve sangria. To start with it’s a pitcher drink, and you should use a clear pitcher if possible because pretty much all sangrias are gorgeous. Stick a spoon in the pitcher so you can block all of the fruit from tumbling out as you pour, and then scoop out some fruit into the glasses once they are filled.
I served this in big wine glasses, but you can use whatever glasses strike you, like tall highball glasses, or even hurricane glasses if you’re going to be all party-party about everything. Sangria can be served with ice, if you want to keep the drink super cold and dilute it a bit. Or, you can freeze some or all of the fruit (in this case berries) and use those to keep the drink cold without diluting it. I don’t mind a few ice cubes in my glass, since I love sangria, but it can go down awfully easily. A bit of dilution may actually be your friend. Another way to keep the drink cold is to chill the glasses before pouring in the drink.
Actually the one wrong way to serve sangria is in one of those drink dispensers with a little faucet thing at the bottom. The fruit will probably clog up the flow up the liquid, so stick to a pitcher, or maybe a punch bowl.
Stunningly beautiful, fruity, and a delightful pitcher drink for summer entertaining.Tweet This
Fruit in Sangria
This is a berry-centric rosé sangria recipe, but there are so many ways to go. The proportions and types of berries are just a guideline, mix and match and adjust according to what you like and have). My mom used to make a red wine sangria with chunks of citrus and apples, and I remember being allowed to nibble at the wine soaked fruit on occasion, and thinking, “Oh, I get why this is a thing.” The basil leaves add a fabulous herbal note to this drink, and herbs in sangrias are a really nice way to elevate the drink. Another favorite sangria is Orange White Wine Campari Sangria, different but just as pretty and refreshing.
What to Serve With Sangria?
Sangria is a sweet drink and it’s nice to pair it with things with a bit of a kick, or some richness, like cheeses or meat. It would of course be right at home with a tapas menu as well. And on the converse side, it’s awfully nice with dessert!
Try any or all of the below!
- Deviled Burgers
- Couscous Salad with Shrimp, Roasted Tomatoes and Pesto Dressing
- Roasted Potatoes with Harissa Dipping Sauce
- Queso Fundido with Chorizo
- Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Sour Cream Biscuit Peach and Berry Cobbler
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Sparkling Rosé Berry Sangria
- ¼ cup sugar preferably superfine but granulated is fine
- ¼ cup Chambord or other berry liqueur
- 2 cups sliced strawberries
- 2 cups blackberries
- 1 cup raspberries
- 1 cup white grape juice
- 1 bottle dry white wine such as sauvignon blanc
- 1 750 ml bottle sparkling rosé
- ½ cup small fresh basil leaves
- In very large pitcher (or you can do this in a large bowl, and then divide it into two pitchers), combine the sugar and Chambord, and allow the sugar to dissolve. Add the strawberries, blackberries, and raspberries, toss to combine, then add the white grape juice and white wine. Refrigerate for 2 to 8 hours.
- Just before serving add the sparking rose and basil. Serve in pretty glasses, such as these generously sized wine glasses, making sure some berries and basil get into each glass.
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