Rose Sangria
This easy recipe for Rose Sangria is made with rose simple syrup, Sauvignon Blanc, and an assortment of fresh fruit and ginger ale for a refreshing cocktail.
Servings: 1 pitcher/6 servings
Calories: 193kcal
Ingredients
- 2/3 cup sugar
- 2/3 cup water
- the petals of 1 large rose any color works
- 2 bottles of Sauvignon Blanc Wine
- 4 cups fruit fresh or frozen your choice
Instructions
- Over a medium heat, bring to boil the water sugar and petals.
- Remove from heat and let petals steep for about 15 minutes.
- Remove petals and set aside. You have just made a rose simple syrup.
- Cut up fruit and place in an airtight container.
- Pour wine and syrup over fruit.
- Refrigerate for 24 hours.
- Pour into a pitcher or punch bowl, before serving pour a can of ginger ale over the top to add a little bubble effect.
Notes
Fruit options I have loved to use for this recipe: Peaches, Blueberries, Strawberries, Raspberries, blackberries, oranges
You can easily store leftovers in the fridge for up to a week, just cover the container tightly with plastic wrap. I don’t recommend freezing this rose sangria.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 36g | Protein: 1g | Sodium: 3mg | Fiber: 1g | Sugar: 32g