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Sparkling Rosé Sangria

This simple, bubbly, Rosé Sangria is the perfect beverage to enjoy on sunny, Spring days! Citrusy, bubbly, and with a bounty of berries, there’s plenty to love about this cocktail.

Glass of light-colored cocktail with fruits, next to a pitcher of sangria, on a metal tray

The timing of this post is brought to you by the holiday weekend and my mom’s love of sparkling wine. 😉 I was feeling a bit inspired a couple of weeks ago to create a super-refreshing, seasonal cocktail that would be perfect for imbibing on warmer days. Maybe it was because temps are already hitting the 90s a couple days a week out here in Vegas? (I’m not ready)

Wine, liqueur, and fruit on a metal tray

Anywho, I had whipped this up on a day where it had rained in the morning so the skies were brilliantly blue and had spots of fluffy, cotton-ball clouds. So, I felt compelled to switch up the setting of my usual, in-kitchen blog posts!

Rose being poured into a clear pitcher

These photos were all taken in my back yard, and while it looks pretty idyllic, the sounds happening in the background were yelling kids and dogs fighting for a bit. LOL. Hopefully your setting for enjoying this Sparking Rosé Sangria is a bit more peaceful!

Top view of pitcher filled with fruits and wine on a metal tray

Tips & Substitutions:

  • As I mention in the instructions, if you mix the wine/fruit base the day before, a few hours before enjoying, save the sparkling water for when you’re about to serve it so that it does not go flat. Though, I did have the rest of mine flat the day after I made it and it still had an amazing flavor!
  • Rosé – double check that your wine is vegan by looking up the winery on Barnivore, before buying. And if you’re not sure why wine wouldn’t be vegan, it’s because many wineries use filtering agents like fish bladder, egg whites, or gelatin in their fining process.
  • Fruits – to keep it seasonal, I chose the combination of oranges, strawberries, and blueberries. (left out blackberries as they can have some bitter notes) But, in the summer, this would be great with peaches and strawberries!
  • Non-alcoholic option – there are a few companies that make NA wines now, so if you’d like to use one go for it! Where it gets trickier is the Triple Sec since that’s for flavor as well, but you can try replacing it with 1/2 teaspoon orange extract for that little oomph.
Gold spoon stirring sangria mix in a pitcher
Glass of light-colored cocktail with fruits, next to a pitcher of sangria, on a metal tray

Sparkling Rosé Sangria

Yield: 6 servings
Prep Time: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 5 minutes

If you’re in need of a weekend adult beverage, this is the perfect one for spring!💐 Easy to put together, and the flavors are *chef’s kiss*. The hint of lavender is perfect with the berries and citrus!

Ingredients

  • 750 ml bottle of Sparkling Rosé (check Barnivore to see which ones are vegan)
  • 2 ounces (60 ml) triple sec liqueur
  • 1/2 a navel orange, sliced
  • 1 cup (170 g) halved strawberries
  • 1/2 cup (70 g) halved blueberries
  • 1-2 teaspoons dried lavender buds (depending on your preference)
  • 2-3 tablespoons (30-45 ml) agave nectar, to taste
  • 2-3 cups (473-710 ml) sparkling water

Instructions

    Place all ingredients except for sparkling water in a pitcher or large jar, and stir to combine/dissolve agave nectar. Chill in fridge for at least 4 hours (if you have the time), then add sparkling water and stir just before serving over ice.

    Depending on ingredient measurements used this makes 6-8 servings. Enjoy and drink responsibly!

Notes

  • As I mention in the instructions, if you mix the wine/fruit base the day before, a few hours before enjoying, save the sparkling water for when you're about to serve it so that it does not go flat. Though, I did have the rest of mine flat the day after I made it and it still had an amazing flavor!
  • Rosé - double check that your wine is vegan by looking up the winery on Barnivore, before buying. And if you're not sure why wine wouldn't be vegan, it's because many wineries use filtering agents like fish bladder, egg whites, or gelatin in their fining process.
  • Fruits - to keep it seasonal, I chose the combination of oranges, strawberries, and blueberries. (left out blackberries as they can have some bitter notes) But, in the summer, this would be great with peaches and strawberries!
  • Non-alcoholic option - there are a few companies that make NA wines now, so if you'd like to use one go for it! Where it gets trickier is the Triple Sec since that's for flavor as well, but you can try replacing it with 1/2 teaspoon orange extract for that little oomph.

Did you make this recipe?

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More Spring Brunch Ideas:

Glass of light-colored cocktail with fruits, next to a pitcher of sangria, on a metal tray

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