Sparkling Rosé Sangria: Easy Pink Wine Recipe

How to make a rose sangria pitcher (batch recipe)

To serve 6 to 8, scale to one 750ml bottle of Stella Rosa Rosé, 4 to 6 oz peach schnapps, and 2 cups mixed berries and sliced peach. Combine everything except the soda in a pitcher, chill 2 to 4 hours (or overnight), then top each glass with club soda when you pour so it stays sparkling.

Which rosé to use

A fruit-forward, semi-sweet rosé like Stella Rosa Rosé is ideal because the residual sweetness balances the tart berries. If you prefer a drier, more traditional sangria, use a dry Provence-style rosé and add a teaspoon of simple syrup to taste.

Make-ahead and storage

Steep the fruit and wine up to 24 hours ahead for the deepest flavor. Keep it covered in the fridge and add the club soda only at serving time. Leftover sangria (without soda) keeps 2 to 3 days refrigerated.

Easy swaps and variations

No peach schnapps? Use elderflower liqueur or brandy. Swap prosecco or cava for the club soda for a boozier sparkling sangria. Trade the berries for peach and orange in late summer, or apple and pomegranate in fall.