Rosé Sangria with Berries and Stone Fruit

It’s going to be a beautiful weekend in San Francisco! One of our favorite ways to enjoy the warm, sunny weather is with a pitcher of fresh rosé sangria. We typically make it with whatever we have on hand, and it’s a great way to use fruit that’s a little overripe.

The Taste SF Makes Rose Sangria

We had a bottle of Leitz Rosé of Pinot Noir, which seemed to be the perfect match for some super-ripe pluots we had on our counter, as well as an assortment of fresh berries and some lime wedges. This is a great bottle of wine for sangria since it’s light and refreshing.

opening bottle of pinot noir for rose sangria
Making Rose Sangria for the summer with berries and stone fruit

Clayton diced the pluot and cut a lime into wedges with his favorite utility knife, rinsed off the berries, and tossed everything into our tall martini pitcher (vintage, find similar here, here, and here – this one is just super fun). We were grilling some fish (check out our favorite swordfish spiedini here and grilled oysters here), so we packed up a tray with the pitcher, wine, berries on this dish, and these glasses and headed down to the patio. For entertaining, we also love these, these, and these.

Pouring Rose Sangria into glassesDrinking Rose Sangria

Sangria is a great option for poolside sipping or an alternative to a cocktail, but it’s also great with Spanish food, like our favorite paella, and light summer dishes like this grilled squid salad.

(Solano Pitcher •  Granada Glass • Davina Footed Pitcher • Vivero Canape Plate • Country Pitcher •  Flamingo Pitcher • Napoleonic Bee Tumblers • Palmyra Cocktail Jug • Mango Wood Serving Tray )

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Rosé Sangria with Berries and Stone Fruit
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Ingredients
  • 1 cup mixed berries (strawberries, blackberries, blueberries, etc.)
  • 1 bottle Rosé wine
  • 2 Stone fruits (plums, pluots, peaches), diced
  • 1 lime, cut into wedges
Instructions
  1. Add everything to a pitcher. Serve immediately over ice or chill in the refrigerator until you're ready to serve.

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