Sweet July Rose Sangria is a fresh and light summer drink. Fresh strawberries, raspberries, blueberries, Lillet Blanc, Chambord, rosé, and grapefruit.
I LOVE a magazine. When we lived in Germany, magazines were one of the things that I missed the most. Getting a magazine in English that wasn’t three months old was a huge treat.
It’s hard for me to resist a new magazine in the checkout line of the grocery store. I get a lot of inspiration from them – whether a recipe idea, photography inspiration, a new place to travel, or something to do in my home. I picked up the premier issue of Sweet July, the new magazine from Ayesha Curry. It is beautiful.
Stunning photography, thoughtful articles, great recipes, where do I subscribe?
When I bought it, I remember looking through it and thinking that it was refreshing to see that the pages weren’t just full of people who looked like me. We need more mainstream content like this – now more than ever.
I have made the rosé sangria twice, and it is so delicious and refreshing. It is light, crisp, and beautiful in a glass.
The ingredients for this sangria are berries – blueberries, strawberries, and raspberries, brown sugar, Lillet Blanc, rosé, Chambord, grapefruit juice, and more berries for garnish. Don’t let the title fool you – this is not an overly sweet sangria recipe. It’s perfectly balanced.
Berries. You can use whatever looks good at the store or farmers market. Strawberries, raspberries, and blueberries are in season right now and perfect for this.
Brown sugar. Just a little to sweeten the berries and mellow out the flavors with the wine and grapefruit juice.
Rosé. I like to use a dry rosé. I don’t spend a lot on a nice bottle (usually $10-12) because I’m adding so many other things.
Lillet Blanc. Lillet Blanc is a type of wine served chilled in France usually, with a lemon peel or slice of orange. If you have leftover, this is a nice little summer cocktail all on its own.
Chambord. Chambord is a raspberry-flavored liqueur. It’s a good thing to keep in on your bar cart. It’s good in desserts too.
Grapefruit juice. For this sangria, take the time to squeeze the juice yourself if you can. Freshly squeezed juice makes a world of difference.
- 1 cup strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 2 Tablespoons brown sugar
- 1 cup Lillet Blanc
- 1/4 cup Chambord
- 1 cup grapefruit juice
- 1 bottle chilled rosé wine
- Combine 1/2 cup strawberries, 1/2 cup raspberries, 1/2 cup blueberries, 1/2 cup blackberries, and 2 Tablespoons brown sugar in a bowl.
- Mash to release the juices. Pour into a pitcher. Add 1 cup Lillet Blanc, 1/4 cup Chambord, 1 cup grapefruit juice and 1 bottle chilled rosé.
- Chill for at least one hour or overnight. Pour over ice and garnish with more strawberries, raspberries, blueberries, and blackberries.
What Makes This Sweet July Rosé Sangria So Good?
It’s light and crisp and perfect for a hot, end of the summer day.
This sangria recipe introduced me to Lillet Blanc. It’s delicious on its own and makes me long to sit at a cafe in Paris.
The best of summer berries. You can’t go wrong with peak, in season, berries.
Top Tips for this Easy Rosé Sangria
Resist the urge to add more sugar to the mix. Sweet sangrias might taste good but can leave you with a wee headache.
To keep your pitcher cold, try freezing your garnish berries and using them as ice cubes.
This is a perfect cocktail to make for Mother’s Day, Easter, or a bridal shower.
Peaches or other summer stone fruits would also be beautiful (and taste great) added to the finished drink.
Some edible flowers and fresh herbs add even more beauty to this gorgeous cocktail.
How to Store
This sangria will keep in the fridge overnight, up to 2 days.