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Raspberry Rosé Sangria

  • Author: Leslie Kiszka
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x


A perfectly fruity sangria that’s easy to whip up for a party or to sip on the porch on a summer afternoon.



Raspberry Simple Syrup (optional):

  • 1 cup fresh or frozen raspberries
  • 2 ounces water
  • 2 Tablespoons granulated sugar


  • 2 cups fresh raspberries
  • 1 lemon, thinly sliced
  • 1 (750 ml) bottle rosé
  • 8 ounces lemon-lime soda or club soda


Raspberry Simple Syrup (optional):

  1. In a small saucepan, combine raspberries, water and sugar over medium heat to bring it to a boil.
  2. Reduce heat and simmer until the sugar has dissolved and it has thickened to a thin syrup.
  3. Turn off heat and let cool for at least 5 minutes.
  4. Over a small bowl, push syrup through a mesh sieve (aff link) to catch all the raspberries seeds, leaving you with only the smooth liquid.


  1. In a pitcher, combine simple syrup (optional), raspberries, lemon slices and rosé. Place in fridge to chill for at least 1 hour.
  2. Add club soda or lemon lime soda to pitcher just before serving and gently stir to combine.
  3. Fill each serving glass with ice cubes and fill with sangria. Enjoy!
  • Category: Drinks
  • Method: Stir
  • Cuisine: American

Keywords: raspberry sangria rose sangria

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