Rose Sangria Recipe

Sugar the strawberries

Place the hulled and halved strawberries in a medium bowl. Sprinkle the 4 tablespoons granulated sugar over them and toss gently to coat. Let sit 10–15 minutes to macerate; the sugar will draw out juices and produce a glossy, slightly syrupy coating.

Prepare peach and grapefruit

While strawberries macerate, slice the peeled peach into thin wedges (about 1/4-inch). If using frozen peaches, slice into bite-size pieces. Using a sharp knife, segment the grapefruit (remove pith and membrane) or cut into thin wheels and remove seeds. Reserve any juice that runs out from the grapefruit to add to the sangria base.

In a large pitcher (at least 2–2.5 L capacity), add the macerated strawberries with their syrup, the sliced peach pieces, and the grapefruit segments. Pour in the 2 cups ruby red grapefruit juice and the 1/2 cup peach brandy. Add the 2 tablespoons simple syrup (adjust to taste if your fruit is very sweet or tart). Stir gently to combine so fruit is evenly distributed.

Refrigerate the pitcher, covered, for at least 30 minutes and up to 2 hours to allow flavors to meld. If you need it sooner, 15 minutes will still work but flavors won't be as integrated.

Just before serving, add the chilled 1.5 liters sparkling rosé to the pitcher and gently stir once to mix. Add the chilled soda water and stir gently again to keep most effervescence intact.

Fill glasses with ice (about 1/2 cup ice per glass). Pour sangria into glasses, making sure each glass receives a good amount of fruit. Garnish each glass with a sugared strawberry and a sprig of mint if using. If you prefer extra chill without diluting, you can use frozen peach slices as some of the ice.

Serve immediately. Leftover sangria (without ice) can be refrigerated for up to 24 hours, but the sparkling character will diminish; add a splash of soda water and a small pour of fresh sparkling rosé when re-serving to revive bubbles.