Rosé Summer Sangria Recipe
Rosé, Ketel One Peach, Splash of Prosecco, Blood Orange
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Ingredients
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Sangria Base
Fruit & Garnish
Finish
Method
Sangria Base
Combine liquids
In a large pitcher (at least 2.5 L capacity), pour 1.5 liters rosé, 200 ml Ketel One Peach, 180 ml fresh blood orange juice, 30 ml fresh lemon juice, and 60 ml simple syrup. Stir gently to combine.
Taste and adjust
Taste the mixture and adjust sweetness or acidity: add up to 15–30 ml more simple syrup if you prefer sweeter, or up to 10–15 ml more lemon juice if you prefer brighter acidity.
Fruit & Garnish
Macerate fruit
Add the sliced blood oranges, peaches, and lemon to the pitcher with the sangria base. Use a wooden spoon or muddler to gently press a few slices (especially a couple of blood orange rounds and peach slices) to release juices and oils—do not over-muddle; you want some texture but not a puree. Add mint sprigs to the pitcher and gently stir once to distribute.
Chill
Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours. Longer chilling (up to overnight) develops deeper flavor as fruit macerates, but add Prosecco only just before serving to retain bubbles.
Finish
Add ice and Prosecco
Just before serving, add a large handful of ice to the pitcher or individual glasses. Pour 750 ml well-chilled Prosecco into the sangria and gently stir once to incorporate. Do not stir vigorously, to preserve the bubbles.
Storage
If you have leftover sangria after adding Prosecco, store covered in the refrigerator and consume within 24 hours. The bubbles will dissipate over time; keep Prosecco separate and add fresh when serving if possible.