Stone Fruit Rosé Sangria

  • Serves

    serves 4-6


This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.


  • 13 cup honey
  • 1 stick cinnamon
  • 12 vanilla bean
  • 1 12 cups sparkling blood-orange soda
  • 4 cups rosé wine
  • 12 cup brandy
  • 3 cups roughly-chopped stone fruit, like plums and nectarines (apples and pears may be used as well)
  • 1 cup halved grapes
  • 12 cup blueberries
  • 3 sprigs mint


Step 1

Boil honey, cinnamon, vanilla bean, and blood-orange soda in a 4-qt. saucepan; let cool. Stir in wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.

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