Berry Rosé Sangria

Berry Rosé Sangria is the perfect summer sipper! Sweet, but not too sweet and loaded with fresh berries, it will be a hit at all your summer parties!

I’ve been dreaming about making this Berry Rosé Sangria for at least a month now. If you follow me on Instagram and watch any of my stories (I’m not great about doing them every day), you may have noticed a trend that involves me and a glass of rosé on the weekend.

I could honestly drink rosé any time of year, but there’s something so refreshing about sipping a glass of it on a patio, rooftop or deck when the weather warms up.

I prefer my rosé to be on the drier side and not super sweet like a moscato wine. I used to love all those sweet cocktails, but over the last few years my preferences have changed to less, almost barely sweetened drinks.

This Berry Rosé Sangria has the perfect amount of sweetness in my opinion. Sangria can often times be too sweet and make you feel like you’re having dessert instead of a drink. My version however, uses a dry rosé, minimal sweeteners and relies on fresh, ripe berries to add a good amount of natural sweetness.

Making this Berry Rosé Sangria couldn’t be any easier. The most labor intensive thing you’ll be doing is slicing strawberries…rough, I know.

To make the sangria you’ll combine the rosé, brandy, chambord (raspberry liqueur) and agave nectar in a pitcher. The next and last step is to add in those sliced strawberries you worked so hard on and box of raspberries and blackberries.

Sangria tastes best when you give all the ingredients time to get to know each other in the fridge. I find that letting the sangria sit for at least a few hours and even overnight is when you really get that fruit infusion into the wine.

The Berry Rosé Sangria makes enough for at least 8 servings, so it’s perfect for a party, bridal shower and will be a hit at our house this 4th of July! Today I’m sharing the recipe over on Spoonful of Flavor. It’s berry week over there and this is my refreshingly boozy contribution.