Rosé Sangria With Berries & Lemon

To a large pitcher or punch bowl, add the strawberries, raspberries, sugar, and orange liqueur. Stir gently and then let the mixture sit for 5-10 minutes until the sugar is dissolved.

Next, add the lemon slices, peach slices, lemon juice, and dry rosé. Stir the mixture gently to combine.

Cover the pitcher and place the sangria in the fridge. Allow it to refrigerate for at least 2 hours or overnight so the flavors have time to meld.

Serve the sangria over ice. If you want a lighter cocktail, add a splash of club soda to each glass right before serving.