Ingredients

The following ingredients have 5 Servings
  • One (26-ounce) bottle crisp, dry rosé
  • 3 tablespoons orange liqueur (such as Curaçao, triple sec, or Grand Marnier)
  • 3 tablespoons agave nectar or honey (or more to taste)
  • 1 cup raspberries (preferably a mix of golden and red)
  • 1 cup cubed watermelon
  • 1/2 peach or nectarine (unpeeled but with fuzz wiped off, thinly sliced or chopped)
  • 6 thin slices lime
  • Ice (for serving)

Instruction

  • In a large pitcher, combine the rosé, orange liqueur, and agave nectar. Add the raspberries, watermelon, peach, and lime and gently stir to combine.
  • Refrigerate until chilled through, 3 to 4 hours (but no more than that or the fruit may turn soggy).
  • Serve the rosé sangria cold, preferably over ice.