Perfect for any spring or summer gathering, this bubbly, refreshing rosé sangria is as easy to make as it is to sip. The fruity base of berry puree and vodka could easily be prepped ahead of time and chilled so that all that’s left to do is pour in your sparkling water and rosé right before serving. You could even prepare the sangria in single portions for more of a custom cocktail feel, having a small amount of puree, vodka, and fresh fruit ready to go in glasses when guests arrive; then, simply top each off with bubbly as needed. To switch things up, you could also substitute fresh peaches and/or raspberries in place of the strawberries used to create the puree. Try freezing some of the fresh fruits you plan to include (such as grapes and berries) beforehand in order to keep the beverage cool.
1 1/2 cups sliced fresh strawberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
2/3 cup (5 1/3 oz.) orange-flavored vodka
2 (750-ml.) bottles chilled sparkling rosé wine
1 (12-oz.) can chilled sparkling cran-raspberry water (such as LaCroix)
2 cups fresh sliced fruit (such as strawberries, grapes, lemons, raspberries)
How to Make It
Combine strawberries, sugar, water, and lemon juice in a blender, and process until smooth, about 1 minute. Pour mixture through a fine wire-mesh strainer into a large glass pitcher; discard solids.
Add vodka to pitcher. Slowly pour rosé and sparkling water into pitcher, and stir in fresh fruit. Serve immediately.
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