Summer’s favorite wine shines with berries in this mixed berry basil rosé sangria recipe!
We hosted our first warm weather party of the season recently, and I made this mixed berry basil rosé sangria. I know the name is a bit of a mouthful, but this rosé sangria recipe is going to make many appearances this summer. It’s already been a hit at 2 recent little get togethers we hosted.
I love the lighter color and flavor the rosé wine offers, and all the colors in the fruits give it such a lush look. And a light rosé sangria is one of those great summer cocktail recipes that effortlessly transitions from brunch to warm evenings on the porch.
Did you know you can make sangria up to 2 days in advance? In fact, sangria needs to sit in the refrigerator for a few hours so the flavors really have a chance to blend. That makes it a perfect cocktail for easy entertaining. You can mix up a big batch the morning of or day before, and let it sit in the fridge until you’re ready to top it off and serve.
This recipe is for 1 batch of rosé sangria, but you can – and should – scale up if you are hosting a larger gathering. The best way to judge how much you’ll need is to assume you’ll get 4-5 servings per bottle of wine. The standard bottle of wine has 6 servings, but since most people are liberal with their pours it’s best to have a little extra.
Should you scale up, you don’t necessarily need to double the berries and basil, but you will need to adjust your resting time accordingly. I doubled the recipe for a party, but my pitcher wasn’t large enough to hold all the berries. So I used 1/5 times the berries, just about double the basil, and double everything else.
The batch turned out perfectly after an overnight rest in the refrigerator, and was very much enjoyed by our guests. If you can fit all the fruit though, do it. Part of the fun of enjoying sangria is eating the fruit in your cup after! The oranges were especially good.
As far as the berries go, feel free to make this your own and use what you have. You may use frozen mixed berries (I have). Don’t thaw them, just put them right into your mixing container. The berries can be any mix of strawberries, blueberries, blackberries, raspberries – take cues from the rosé wine you use as your base. As a general rule though, you’ll want to avoid the super sweet rosé wines so the sangria flavors stay nice and balanced.
If you do use a very sweet rosé, feel free to reduce the amount of sugar or omit altogether. You can always stir some in later if needed.
To add an extra kick, I mix in a little liquor. Any mix of brandy, triple sec or Grand Marnier, and a berry liquor like Chambord will work nicely. My personal favorite is a 50/50 mix of triple sec and Chambord because I feel the berry and citrus flavors in the liquors accentuate the flavors in the fruit nicely.
Top your rosé sangria with a little sparkle to make it perfect for summer. If you prefer a less sweet sangria, a lemon sparkling water is a great option. If you like your sangria a bit sweeter, use a lemon-lime soda. A little bit of fizz is a great way to wake up your sangria flavors just before serving.
I hope you enjoy this mixed berry basil rosé sangria recipe at your next gathering! And if you don’t have some quality “face time” planned with your people, get to planning! Simple summer potluck at your house… you’ll bring the sangria. 😉
And if you’re looking for another tasty sangria recipe, don’t forget about my popular watermelon mint sangria!
- 1 750 mL bottle rose wine (dry)
- 1 orange, sliced, ends trimmed
- 1 1/2 cups mixed berries (frozen or fresh)
- 1/2 cup loosely packed basil leaves
- 1 cup liquor (any mixture of chambord/berry liquor, brandy, or triple sec/orange liquor works)
- 1 tablespoon granulated sugar
- 12 ounces sparkling water or lemon-lime soda
- Combine all the ingredients except the sparkling water in a large pitcher. Stir to combine.
- Cover and store in the refrigerator at least 2 hours, up to 24 hours to allow the flavors to blend.
- Top with the sparkling water or soda just before serving.
- Enjoy responsibly!
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