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Two rocks glasses filled with sparkling rosy pink berry sangria, each garnished with a fresh mint sprig, sitting on a weathered wooden outdoor table with soft green bokeh background.
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Beth Djalali

Rosé Sangria

A light, fruity berry rosé sangria topped with a splash of ginger ale — the perfect spring happy hour drink for two.
Makes: 2 Cocktails
Prep Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients:  

  • 1 bottle still rosé something you enjoy drinking — dry to off-dry works beautifully
  • ½ cup fresh strawberries hulled and sliced
  • ¼ cup fresh raspberries
  • ¼ cup fresh blueberries
  • Ginger ale to top (about ½ cup per glass)
  • Ice
  • Extra fresh berries and a mint sprig for garnish

Instructions: 

  • In a large pitcher, combine the rosé and the berry mix. Stir gently and refrigerate for at least 1 hour, or up to 4 hours, to let the fruit mingle with the wine.
  • When ready to serve, fill two red wine glasses with ice. Pour the sangria over the ice, dividing fruit evenly between the glasses.
  • Top each glass with a splash of ginger ale.
  • Garnish with a few fresh berries and a mint sprig. Serve immediately.

Tips/Notes

Make it ahead! The sangria base (rosé + berries) can be made up to 24 hours in advance and stored in the refrigerator. Add the ginger ale just before serving so it stays fizzy.

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