Rosé Sangria

Troy Sidle geeks out on a summer favorite
46 Ratings
100% would make again
Rose Sangria
Photo: Dave Katz/Tasting Table

Making sangria is not about blindly combining wine and overripe fruit. Troy Sidle, a bartender and bar designer based in New York City, adds flavored ice to infuse his sangria as it dilutes. It's our new favorite way to drink pink.

To learn more, read "Drank Space."

Rosé Sangria

Recipe adapted from Troy Sidle

Yield: 14 to 16 servings

Prep Time: 45 minutes, plus 2 hours soaking time

Cook Time: N/A

Total Time: 45 minutes, plus 2 hours soaking time


For the Flavored Ice:

1 pint raspberries

4 cups water, divided

1 whole grapefruit

For the Infused Gin:

1 cup gin

1 ounce maraschino liqueur

Peel from 1 grapefruit, using a vegetable peeler

Peels from 3 lemons, using a vegetable peeler

Peels from 3 oranges, using a vegetable peeler

1 cup raspberries, halved

1 cup strawberries, hulled and cut into wedges

For the Rosé Sangria:

Two 750-ml bottles dry rosé

Infused gin

1 ounce maraschino liqueur

1½ ounces Campari

1½ ounces simple syrup (equal parts sugar and water, simmered until sugar dissolves)

Flavored ice

2 cups fresh fruit (such as apricots, nectarines and peaches), cut into small pieces


Soda water

Mint sprigs, for garnish


1. Make the flavored ice: In a blender, blend the raspberries and 2 cups of the water on high speed. Strain through a fine-mesh strainer and pour into an ice cube tray. Freeze until solid.

2. Juice the grapefruit through a fine-mesh strainer and stir in the remaining 2 cups of water. Pour into an ice cube tray and freeze until solid.

3. Make the infused gin: In a large pitcher, combine all the ingredients and let the mixture soak for at least 2 hours or overnight. Strain and set aside.

4. Make the rosé sangria: In a large punch bowl, combine the rosé, infused gin, maraschino liqueur, Campari and simple syrup. Add the flavored ice and the fresh fruit.

5. Ladle individual servings into rocks glasses filled with ice. Top with soda water, garnish with mint and serve.

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