Romantic Sparkling Rose Sangria

Sparkling rose sangria is a fun way to have drink and enjoy some fruit at the same time! This sangria is a little bit sweet, a little bit tart, and full of bubbles which makes it perfect for parties, romantic dinners, or anytime you want a glass of pink bubbly.

Valentine’s day will be here soon! And that has me thinking about all sorts of romantic dinner, drink, and dessert recipes.

This year I came up with a great winter sangria (which you may have noticed since you are here reading the recipe!), seared duck breast with raspberry wine sauce, and a silky chocolate panna cotta for dessert. Let’s just say that recipe testing has been quite fun around here lately. 🙂

But, I have to say that developing this rose sangria has been the most fun. I know most of my readers are here for the red sauces and comfort food (and I love those too!), so developing cocktails is something I do more for myself. And my husband. He definitely is in favor of me developing cocktails.

As I was thinking about Valentine’s Day coming up, I knew I wanted to make a cocktail recipe, and I knew I wanted it to be something different from my previous Valentine’s cocktails.

Last year I made a Blushing Lemon Drop Martini with Meyer lemons and raspberry liqueur and two years I ago developed a Chocolate Covered Strawberry Martini using my favorite homemade strawberry syrup.

Both were great, but it was time to make something other than a martini!

This year I was standing and looking my crisper at all the oranges and grapefruits and lemons I had on hand and thinking ‘what should I do with them??‘ And then *boom* pink winter sangria came into my head.

I wasn’t even sure I was going to like a rose sangria since I’m not much of a rose fan. But it turns out that when you steep rose with fruit and fortify it with brandy, I’m there. This was one of those recipes which was amazing on the first sip, the last sip and the sips in between.

– Happy Drinking, Annemarie

5 from 2 votes

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Romantic Sparkling Rose Sangria

Prep Time

12 hrs

Total Time

12 hrs

 

Sparkling rose sangria is made from rose still and sparkling wines, fortified with brandy and orange liqueur, then mixed with raspberries and winter citrus, like blood oranges and pink grapefruit. Great for romantic dinners, winter and spring parties, and valentine's day!

Course: Drinks

Cuisine: Spanish

Servings: 8 drinks

Calories: 175 kcal

Author: Just a Little Bit of Bacon

Ingredients

• 1 cara cara orange, or navel orange
• 1 blood orange
• 1 pink grapefruit
• 1 bottle dry rose wine
• 3 oz brandy
• 1 oz orange liqueur, such as triple sec or grand marnier
• 1 cup fresh raspberries
• 1 bottle dry sparkling rose wine, well chilled

Instructions

1. Take your cara cara (or navel) orange and your blood orange and slice off the ends of each. Place them on their ends and slice down along the peel until you have removed all the peel and pith from each orange. Slice each into wagon wheel circles.
   

2. Cut the grapefruit in half and then the halves into quarters. Cut thick (1/2 inch) slices of grapefruit.
   

3. In a large pitcher, combine the rose wine, brandy, and orange liqueur. Add the raspberries, cara cara orange, blood orange, and half of the grapefruit. Stir to mix everything together. Then cover the top of the pitcher and put it in the refrigerator overnight.
   

4. To make a large pitcher of sangria for a crowd, you can add all the sparkling wine right to the pitcher and give it a stir. Or pour some of the sangria base into individual glasses and top with the sparkling wine. Use the remaining grapefruit slices as garnish.
   

Recipe Notes

• Note that this recipe requires steeping time. You should preferably make the sangria base the day before you are going to drink it. At the very least, make it in the morning 8 hours before you want it.
• The grapefruit flavor will get stronger as the sangria steeps. I find it to be just right at about 24-48 hours and a bit strong after 72 hours.
• Depending on the rose and sparkling wine you choose, you may need to add a little sweetener. I use a tablespoon or two of agave syrup as needed. If you don't have agave, you can make a simple syrup by boiling together equal amounts of water and granulated sugar until the sugar dissolves.