This Peach Rosé Sangria recipe will keep you cool all summer long. It’s the perfect make-ahead batch cocktail recipe for your next BBQ!
What’s not to love about sangria? It has wine, fruit and perhaps a spirit or – better yet – two. I love all of those things separately, so it makes total sense that I dig this Peach Rosé Sangria recipe. It’s cool, refreshing and made for long, leisurely nights on the patio.
Most of the sangrias I’ve seen are white or red, but this Peach Rosé Sangria recipe is pretty in pink. Now I’m guessing that some of you may turn up your nose at the “pink” wine. I know this because I thought the same thing before I discovered rosé wines. To which I now say, “Where have you been all my life?” They are not – repeat NOT – white zinfandel. Although I’m the farthest thing from a sommelier, trust me that if you enjoy a crisp, refreshing sipper for spring and summer, you have to seek out and sample a good rosé.
This Peach Rosé Sangria makes a fantastic batch cocktail for groups and entertaining because everything is done in advance. Combine the rosé wine, elderflower liqueur, brandy, peaches and raspberries in one large pitcher and refrigerate for up to 8 hours. Once guests arrive, all you need to do is give the pitcher a quick stir before serving.
That’s my type of entertaining.
P.S. Rosé not your thing? Don’t miss our Cucumber Melon Sangria and our Sangria Lemonade! Toni also makes a killer Moscato Sangria and Karyn’s Red, White and Blueberry Sangria is perfect for the fourth of July.
- 1 (750 ml) bottle of rosé wine
- 1/2 cup elderflower liqueur
- 1/4 cup brandy
- 1 ripe but still firm peach, thinly sliced
- 3/4 cup raspberries
- Place all ingredients except ice in a large pitcher and gently stir. Refrigerate for at least 2 hours and up to 8 hours.
- Gently stir again before serving. Add ice to pitcher and glasses before pouring.
Amount Per Serving: Calories: 11 Carbohydrates: 3g