Rosé Sangria

Use a sparkling rosé, such as one from southern France or Spain, for this refreshing, summery drink. The blush color makes it a pretty offering at bridal showers and other parties. Combine all the ingredients except the wine up to a day in advance; stir in wine just before serving so the sangria doesn't lose its fizz.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 155
Caloriesfromfat 2 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 16.9 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 6 mg
Calcium 26 mg


1 large orange
1 cup quartered fresh strawberries (about 10)
1 cup fresh raspberries
1/2 cup Cointreau or Triple Sec (orange-flavored liqueur)
1/2 cup fresh orange juice (about 2 large oranges)
1 tablespoon sugar
1 (750-milliliter) bottle sparkling rosé wine, chilled
8 cups ice cubes


Cut orange into thin slices; cut each slice into quarters. Combine orange, strawberries, and next 4 ingredients (through sugar) in a large pitcher; stir gently until sugar dissolves. Cover and chill at least 1 hour. Stir in wine. Place 1 cup ice into each of 8 tall glasses; pour about 3/4 cup sangria over each serving. Serve immediately.