Mixed Berry Rosé Sangria
By Mark HuxsollPublished on February 21, 2022
Time
20 minutes, plus 4 hours chilling
Yield
Serves 4 to 6
Ingredients
Before You Begin
Use a dry rosé wine that isn’t too expensive but one that you would enjoy drinking on its own. Most raspberries and blueberries come in 6-ounce containers, but if you can find only 5-ounce containers, you don’t need to buy a second container to make up the extra ounce. We prefer the flavor of mixed berries here, but you can also use a single variety of berry or swap in blackberries, as long as the total amount still equals 17 ounces. You can substitute a different orange liqueur for the Grand Marnier, if desired.
Instructions
- Using potato masher, mash half of raspberries, half of blueberries, half of strawberries, and sugar in large bowl until berries are thoroughly crushed and sugar is dissolved, about 1 minute. Whisk rosé into mashed berries until combined. Transfer to refrigerator and chill for at least 4 hours or up to 24 hours.
- Meanwhile, cut remaining raspberries in half and cut remaining strawberries into ½-inch pieces. Transfer cut berries to serving pitcher. Add Grand Marnier and remaining blueberries. Cover and refrigerate until ready to serve.
- Strain rosé mixture through fine‑mesh strainer set over 2-quart liquid measuring cup or large bowl, pressing on solids to extract as much juice as possible. Discard solids.
- Transfer strained mixture to pitcher with berries and stir to combine. Serve.
Time
20 minutes, plus 4 hours chillingYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We swapped out the red wine for summery rosé wine for a fun take on sangria and packed it full of fresh mixed-berry flavors. By smashing berries with enough sugar to break down their cell structure, we could draw out their ripe juices. We whisked dry rosé into the berry mixture and let it sit for at least 4 hours to steep before straining it, pressing hard on the solids in the strainer to get all the flavors out of the berries and into the wine. We fortified the wine mixture with Grand Marnier and more fresh berries to make a beverage that was as stunning to look at as it was to drink—enough so that we wished it were always happy hour.
Before You Begin
Use a dry rosé wine that isn’t too expensive but one that you would enjoy drinking on its own. Most raspberries and blueberries come in 6-ounce containers, but if you can find only 5-ounce containers, you don’t need to buy a second container to make up the extra ounce. We prefer the flavor of mixed berries here, but you can also use a single variety of berry or swap in blackberries, as long as the total amount still equals 17 ounces. You can substitute a different orange liqueur for the Grand Marnier, if desired.
Instructions
- Using potato masher, mash half of raspberries, half of blueberries, half of strawberries, and sugar in large bowl until berries are thoroughly crushed and sugar is dissolved, about 1 minute. Whisk rosé into mashed berries until combined. Transfer to refrigerator and chill for at least 4 hours or up to 24 hours.
- Meanwhile, cut remaining raspberries in half and cut remaining strawberries into ½-inch pieces. Transfer cut berries to serving pitcher. Add Grand Marnier and remaining blueberries. Cover and refrigerate until ready to serve.
- Strain rosé mixture through fine‑mesh strainer set over 2-quart liquid measuring cup or large bowl, pressing on solids to extract as much juice as possible. Discard solids.
- Transfer strained mixture to pitcher with berries and stir to combine. Serve.
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