National Wine Day. What a beautiful holiday. We’ve all established by now how I feel about wine, and any day dedicated to wine is a good day in my book. With this beautiful spring weather we’re having in MN/WI, and the holidays this time of year – Mother’s Day brunches and Memorial Day cookouts – I’ve had sangria on the brain lately.
Sangria is by far one of my favorite summer drinks, and it’s always a crowd-pleaser. Being a typical twenty-something, I’m also a big fan of rosé, so the meeting of the two was bound to happen at some point. For Mother’s Day, we had a little brunch at my house, and I made a pitcher of Rosé Sangria that may or may not have been gone in a matter of about 15 minutes. It got rave reviews and my mom and siblings were impressed, and I didn’t tell them how easy it really was to make.
This recipe comes together so quickly, and takes like summer in a glass – semi-sweet rosé mixes with the tartness of lemons and the sweetness of fresh strawberries and a hint of refreshing mint for the perfect summer drink.
For my sangria, I used a bottle of semi-sweet rosé from a local Wisconsin winery because it’s my favorite, but you’ll want a bottle that’s a bit on the drier side so that it won’t be overly sweet in the sangria. If you’re looking for help finding the perfect bottle of rosé, I strongly suggest checking out Jess’s post over at Plays Well With Butter on all things rosé – she’s brilliant and so helpful!
As with most sangrias, this blend is best enjoyed at least a few hours after you make it, or let it chill overnight and give it time for the flavors to really meld. Serve on frozen strawberries instead of ice to keep it chilled without watering it down, and top it with a splash of sparkling water or rosé prosecco for some bubbles if you prefer.
I have lots of new stuff coming for you all soon! For now, I’m gonna go pour myself a glass of sangria and sit on our newly decorated front porch (stay tuned). Cheers!
- 1 bottle (750mL) rosé wine (semi-dry to semi-sweet)
- 1 1/2 cup strawberries, sliced
- 1 lemon, sliced
- 10 fresh mint leaves
- Sparkling water or prosecco (to top)
- Frozen strawberries (for serving)
- In a large pitcher, lightly muddle strawberries, mint and lemon.
- Pour rosé into the pitcher, and stir well.
- Chill for at least an hour or overnight.
- Pour over frozen strawberries, and top with sparkling water or prosecco.
- Garnish with fresh strawberries, lemon slices and mint.