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Strawberry Sangria With Chilled Dry Rosé – Fresh, Light, and Perfect for Sharing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 bottle (750 ml) dry rosé, well chilled
  • 2 cups fresh strawberries, hulled and sliced
  • 1 medium orange, thinly sliced (plus extra wedges for serving, optional)
  • 1 small lemon, thinly sliced
  • 1/4–1/3 cup orange liqueur (such as Cointreau or Triple Sec)
  • 2–3 tablespoons honey or simple syrup, to taste
  • 1/2 cup chilled club soda or sparkling water (optional, for topping)
  • Ice, for serving
  • Fresh mint, a few sprigs for garnish (optional)

Method
 

  1. Chill everything first. Pop the rosé, club soda (if using), and fruit in the fridge for at least 2 hours. Starting cold helps the sangria stay crisp and reduces dilution from ice.
  2. Prep the fruit. Hull and slice the strawberries. Thinly slice the orange and lemon, removing any seeds. Keep a few pretty slices for garnish.
  3. Sweeten gently. In a large pitcher, combine the strawberries, orange and lemon slices, and orange liqueur. Stir in 2 tablespoons honey or simple syrup to start. You can add more later.
  4. Add the rosé. Pour the chilled rosé into the pitcher. Stir gently to combine. Taste and adjust sweetness—remember the flavors will meld and soften after resting.
  5. Let it rest. Cover and chill the sangria for at least 30–60 minutes (2–4 hours is even better). This lets the fruit infuse the wine without losing freshness.
  6. Finish and serve. Right before serving, top with chilled club soda if you want a little fizz. Fill glasses with ice, pour the sangria, and garnish with fresh mint and an extra strawberry slice.
  7. Adjust on the fly. If it tastes too sweet, add a squeeze of lemon or a splash of club soda. If it’s too tart, stir in a touch more honey or syrup.