Rosé Sangria



Rosé Sangria

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750ml rosé

½ cup brandy

¼ cup orange liqueur (triple-sec)

¼ cup simple syrup

1 cup watermelon, ½” -inch balls

1 cup cantaloupe, ½” -inch balls

1 lime cut into thin rounds

Fresh mint

Chilled Soda Water


1. Into a large pitcher, add the rosé, brandy, orange liquor, simple syrup, watermelon, cantaloupe and lime slices..  Stir and refrigerate for a minimum of 1 hour up to 3 hours.

2. To serve, fill a large wine glass with ice. Take a large sprig of mint and slap it around the edge of the glass to impart its essence. 

3. Fill the glass two-thirds full with the sangria mixture and then top with chilled soda water. 

4. Garnish with a lime round and watermelon or cantaloupe wedge.


Tip: Choose an economical bottle of rosé. You can use sparkling rosé to add more of a frizzante quality to the sangria. However, don’t add it in step one with the other liqueurs and fruit. Add it to the pitcher just before serving so it maintains its effervescence. 

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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