Rosé sangria



6 Servings

Rosé sangria

Michael Graydon


  • 1 peach
  • 1 cup chopped watermelon
  • 5 halved strawberries
  • Handful of raspberries
  • 2 cups white grape juice
  • 750-mL bottle rosé wine
  • Ice , for serving
  • Soda water , for serving


  • Chop 1 peach into small pieces. Add to a pitcher, along with 1 cup chopped watermelon, 5 halved strawberries and a handful of raspberries. Pour in 2 cups white grape juice and a 750-mL bottle of rosé wine. Cover and refrigerate for at least 4 hours or up to 1 day. Serve over ice topped up with a bit of soda water, if you like.

In this version of sangria, adding rosé gives the cocktail a pleasing pink flush.