There’s nothing better for summer hosting than a bright, flavorful batched cocktail you can prep ahead. This Summer Rosé Sangria is light, refreshing, and easy to make for a crowd. It combines dry rosé with orange liqueur, a touch of honey or agave, fresh summer fruit and basil, and a splash of sparkling water at serving for a lovely effervescent finish. Prepare it the night before or the morning of your gathering so the fruit has time to infuse and the flavors meld.
This sangria is intentionally balanced — not cloyingly sweet — thanks to the brightness of fresh strawberries, peaches, and orange, plus the herbal lift from basil. A small amount of honey or agave dissolves into the wine, while Cointreau or another orange liqueur deepens the citrus notes. Topping each glass with sparkling water keeps each serving lively and helps cut any extra sweetness, making this an ideal drink for warm afternoons, porch parties, and backyard dinners.
Ingredients:
- 2 bottles dry rosé wine
- 3/4 cup Cointreau or another orange liqueur
- 1/4 cup honey or agave, warmed slightly to dissolve
- 2 cups strawberries, hulled and sliced
- 2 ripe peaches, pitted and thinly sliced (frozen peaches also work)
- 1 orange, sliced into rounds
- Small handful fresh basil leaves
- 2 cups sparkling water or club soda (added just before serving)
- Ice, for serving
Recipe Step-by-Step:
Step One: Combine the base
In a large pitcher, combine the dry rosé, Cointreau (or orange liqueur), and the warmed honey or agave until the sweetener is dissolved. Add the sliced strawberries, peaches, orange rounds, and basil leaves. Stir gently to combine so the fruit is evenly distributed.
Step Two: Refrigerate and infuse
Cover the pitcher and refrigerate for at least 4 hours, though overnight is best. The longer the sangria chills, the more the fruit infuses the wine with flavor. If using frozen fruit, add it frozen; it will thaw and act as flavorful cooling elements for the sangria.
Step Three: Garnish and serve
When ready to serve, fill glasses with ice. Pour the sangria into each glass about three-quarters full, then top with a splash of sparkling water or club soda. Garnish with extra basil leaves and a piece of fruit from the pitcher. Serve immediately so the bubbles stay fresh.
Frequently asked questions
Absolutely. Prepare the sangria and refrigerate for at least 4 hours, but ideally overnight. Making it ahead saves time and makes hosting easier.
Yes. Use 1 1/2 to 2 cups frozen peaches if needed. Add them frozen to the pitcher and allow them to thaw in the fridge; they will both infuse flavor and keep the sangria cold.
Frozen sliced strawberries work just fine, too. Whole frozen strawberries are okay if sliced options aren’t available.
Summer Rosé Sangria
Serves: 8 to 10 people — perfect for parties or gatherings. Prep time: about 10 minutes. Chill time: 4 hours to overnight.
Ingredients (quick list)
- 2 bottles dry rosé
- 3/4 cup Cointreau or orange liqueur
- 1/4 cup honey or agave, warmed
- 2 cups sliced strawberries
- 2 peaches, sliced (or 1 1/2–2 cups frozen)
- 1 orange, sliced
- Small handful basil
- 2 cups sparkling water (to top at serving)
- Ice
Instructions
- Combine wine, liqueur, sweetener, fruit, and basil in a large pitcher.
- Stir to combine, cover, and refrigerate 4 hours or overnight for best flavor.
- To serve, fill glasses with ice, pour sangria about 3/4 full, top with sparkling water, and garnish with fruit and basil.
Notes
Frozen fruit works well and can double as an extra-cold element in each glass. Adjust the sweetness by adding more or less honey/agave or using a drier rosé if you prefer less residual sugar.
Additional info
Author: Alex Snodgrass
I can’t wait for you to try this Summer Rosé Sangria at your next gathering. If you make it, tag thedefineddish on Instagram so the creator can see your photos and adaptations.
For more summer cocktail ideas:
Batched Cosmopolitans | Frozen Paloma | Italian Margarita
Photography and styling by Eat Love Eats.