Summer Rosé Sangria will quickly become a necessity for any summer party or a fantastic choice for enjoying happy hour on the porch on one of our warm summer evenings. Just imagine sitting outside in the evening watching fireflies dance about, or listening to bullfrogs singing to their lady loves and sipping this cold quintessential summer sangria. It’s so delicious and refreshing it should be illegal. Summer Rosé Sangria is fun, light and lively and literally, shouts “it’s summer, drink me”! And, it’s perfect to serve with your favorite appetizer or some Brown Sugar Glazed Bacon Wrapped Shrimp or Grilled Spicy Coconut Shrimp.
This wonderful recipe comes from my dear friend Carolyn, who is a fabulous cook and shares her recipes on A Southerner’s Notebook blog. Carolyn and I went to high school together many years ago in Pensacola, and she and my sister (The Pudge Factor blog) were the inspiration for me to start this blog. The minute I saw this post on Carolyn’s blog I knew I had to make it, and couldn’t wait to taste it. We had friends from out of town visiting last weekend, and I made it for them, and we all enjoyed it. I knew that you would love this recipe as much as we did and Carolyn very graciously allowed me to share it.
Summer Rosé Sangria is a fun twist and much lighter than the classic sangria made with dark Spanish wine. And, it only takes a few ingredients which are: a good Rosé wine, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, along with fresh oranges, lemons, and strawberries.
To make Summer Rosé Sangria combine the Rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, and Cognac in a large glass pitcher.
Add the sliced orange, lemon, and strawberries and mix well.
Refrigerate covered with plastic wrap for several hours or overnight.
Serve cold and enjoy!
**If you don’t have superfine sugar, simply pour regular granulated sugar into your food processor fitted with the steel blade and process until the sugar is superfine.
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