Mixed Drinks, The Winemaker’s Kitchen

Rosé Sangria

by Amy LaBelle

Jul 15, 2021


2 bottles LaBelle Winery Corazon Rosé Wine
6 oz. apricot or unflavored brandy
4 oz. fresh raspberry purée
2 oz. simple syrup
Sparkling soda water, for topping off glasses


Step 1. Add fresh raspberries to a blender or food processor. Blitz until puréed. Pour through a fine-meshed strainer placed over a large bowl. Use the back of a spoon to push all purée through while the seeds catch in the strainer.

Step 2. Combine all ingredients (except soda water) in a large pitcher or beverage dispenser.

Step 3. Add any fruit you’d like at this time; sliced lemons, apples, strawberries, raspberries.

Step 4. Chill sangria for several hours to ensure it develops its fruity flavor.

Step 5. To serve, fill glasses or goblets with ice. If you added fruit, spoon them from your mixture into each glass, then fill each glass to 3/4 full with sangria.

Step 6. Top with a splash of soda water and enjoy!