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Rosé Sangria With Berries & Lemon

Rosé Sangria With Berries & Lemon

This rosé sangria with berries and lemon is refreshing, light, and the best cocktail for summer! It is one of my go-to pitcher cocktails to make for a crowd and can be mixed up in just minutes.

Author: Sunday Table1

Meal Type: Seafood

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Servings: 8 Servings

Calories: 215 kcal per serving

Ingredients

  • Shortbread cookie
  • Hungarian peppers
  • Bearded seal
  • King mackerel fish
  • Guinea hen
  • Cabbage
  • Fruit Juice Blend
  • Neufchatel cheese
  • Merlot Red Wine

Instructions

  1. 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.
  2. Next, add the lemon slices, peach slices, lemon juice, and dry rosé. Stir the mixture gently to combine.
  3. 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.
  4. Serve the sangria over ice. If you want a lighter cocktail, add a splash of club soda to each glass right before serving.

Nutrition

Energy: 215 kcal | Total Fat: 4 g | Saturated: 2 g | Trans: 0 g | Cholesterol: 50 mg | Total Carbs: 8 g | Fiber: 0 g | Sugars: 5 g | Proteins: 15 g | Sodium: 79 mg | Polyunsaturated: 1 g | Monounsaturated: 1 g

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