Rosé Sangria

By John Willoughby

Rating
4(45)
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Ingredients

Yield:About 8 servings
  • 1750-ml bottle chilled dry Spanish rosé
  • ½cup orange liqueur
  • 1cup freshly squeezed orange juice
  • 2tablespoons lime juice
  • 1orange, unpeeled, cut into thin rounds
  • 4apricots, pitted and cut into eighths
  • 1pint raspberries
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

181 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 1 gram protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the rosé, liqueur and orange and lime juices in a large pitcher. Stir well, then add about 20 ice cubes. Add fruit, stir a bit and serve.

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Ratings

4 out of 5
45 user ratings
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Comments

Burt

Topped-off the glass with some champagne. About 1/2 and 1/2. Delicious!

Stephanie

I made this for a BYOB gathering at a Mexican restaurant. Great! Apricots are so briefly in season, so I was thrilled to use them in this drink. Nice, dry rose helps balance the flavors. I'll sub in peaches when they're in season.

Burt

Topped-off the glass with some champagne. About 1/2 and 1/2. Delicious!

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