Rosé Sangria

Recipe courtesy of Kay Weaver, demonstrated in her Summer Cocktail Parties class in June 2015. For more information on Zest Cooking School at Brighton check out our class schedule!


2 bottles Dry Rosé wine, chilled
4 whole peaches, pitted and diced
1 cup raspberries
½ cup strawberries, hulled and quartered
1/2 bottle sparkling wine, chilled or club soda
Fresh mint, for garnish (optional)

Combine the Rose’ wine, peaches, raspberries, and strawberries in a large pitcher or container.  Cover and refrigerate for about 8 hours.  Before serving, pour in chilled sparkling wine or club soda and stir.  Serve in glasses and garnish with fresh fruit and fresh mint.  Serves: 8-10

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