Elderflower Sangria Recipe

Combine liquids

In a large pitcher (at least 2.5–3 liter capacity), pour 1.5 liters of chilled dry white wine. Add 6 tablespoons of St. Germain elderflower liqueur, 2 cups fresh grapefruit juice, and 1/2 cup fresh lime juice. Stir gently to combine.

Sweeten if desired

Taste the mixture. If you prefer slightly sweeter sangria, dissolve 2 tablespoons of simple syrup into a small amount of warm water and stir into the pitcher until combined. Adjust sweetness to preference.

Prepare the grapefruit and lime

Thinly slice the grapefruit and lime into rounds or half-moons. Remove any visible seeds. Add the fruit slices to the pitcher, gently pressing a few slices against the side so their oils and juices release into the liquid.

Add rosemary

Gently clap the rosemary sprigs between your palms (this releases aromatics) and add all 3 sprigs to the pitcher. Stir once to distribute. The rosemary will infuse the sangria with a resinous herbal note.

Cover the pitcher and refrigerate for at least 1 hour, ideally 2–4 hours, to allow flavors to meld. Do not add soda or ice yet—those are added just before serving.

Adjust and chill

After maceration, taste and adjust: add more lime or simple syrup if needed. Keep the sangria chilled in the refrigerator until ready to serve.

Add soda and ice

Just before serving, add 3 cups chilled club soda (or sparkling water) to the pitcher and stir gently to combine. Add ice to individual glasses (about 1/2 cup per glass) or transfer 4 cups of ice into the pitcher if you prefer the sangria extra cold; note that adding ice to the pitcher will dilute the drink as it melts.

Garnish and serve

Pour sangria into glasses, making sure each glass gets fruit and a rosemary sprig for garnish. Serve immediately.