Spring Blossom Sangria
Bright, floral, and utterly convivial, this sangria is perfect for sunny patios and gatherings using rosé, berries, and elderflower liqueur.
Ingredients
Main Ingredients
- 1 bottle rosé wine Use a dry or off-dry rosé for best results.
- 1/3 cup elderflower liqueur St-Germain recommended for best flavor.
- 1/2 cup sliced strawberries Choose firm, ripe strawberries.
- 1/2 cup raspberries Fresh or frozen can be used.
- 1/4 cup blueberries
- 1 small orange, sliced Navel or blood orange recommended.
- 1 small lemon, sliced
- to taste cup sparkling water Add before serving for fizz.
- for garnish edible flowers Use only food-safe varieties.
Instructions
Preparation
- Add the sliced strawberries, raspberries, blueberries, orange slices, and lemon slices into a large glass pitcher.
- Gently muddle a couple of the orange slices with a wooden spoon if you want extra citrus oil released.
- Pour the full bottle of rosé wine over the fruit, then add the elderflower liqueur.
- Stir once or twice to combine and wake up the fruit.
- Cover the pitcher and refrigerate for at least one hour, preferably 3–4 hours or overnight.
- When ready to serve, top the pitcher with sparkling water to taste for a gentle fizz.
- Serve over ice in glasses and float edible flowers on top for a floral finish.
Notes
Chill all components beforehand to prevent dilution. Adjust sweetness carefully, and serve between 38–45°F (3–7°C).