This rosè sangria with peaches and raspberries is a bright, refreshing summer cocktail that works beautifully for solo poolside sipping or for serving a crowd. Built on rosè wine, this sangria is loaded with fresh peaches, juicy raspberries, thin lemon slices, a splash of lemonade, and a touch of Chambord (raspberry liqueur) for extra fruit-forward depth.
Sangria is one of my favorite party drinks because it’s affordable, easy to scale up, and endlessly customizable. When summer arrives, a rosè-based sangria studded with peaches and raspberries feels especially fitting—light, crisp, and perfectly seasonal.
This version is crisp and fruity without being heavy. If you’re a rosè fan, you’ll find it a lovely way to highlight seasonal stone fruit and berries while keeping the overall drink bright and refreshing.
Ingredients for Sangria
- Rosè wine — one 750 ml bottle. Pick a rosè you enjoy drinking; it sets the base flavor.
- A clear spirit — vodka keeps the flavor neutral, but gin, light rum, or silver tequila are also good options.
- Lemonade or juice — a cup of lemonade or a fruity juice adds brightness and balances the wine.
- Fresh fruit — sliced peaches and raspberries are the star here. You can also add citrus slices or other berries for variety.
- Liqueur — about ½ cup of raspberry liqueur (I used Chambord). Triple sec, limoncello, or elderflower liqueur are tasty alternatives.
- Optional sweetener — simple syrup or agave if you prefer a sweeter sangria, though this recipe is balanced without added sugar.
How to make this sangria
Sangria is one of the simplest cocktails to batch. Combine the ingredients in a large pitcher, stir, and let them rest in the refrigerator to meld.
In a large pitcher, stir together the rosè wine, lemonade (or juice), vodka (or chosen spirit), raspberry liqueur, raspberries, sliced lemon, and sliced peaches. Cover and chill for at least one hour—this rest time is important so the flavors marry and the raw alcohol edge softens. For best results, you can let it chill overnight; just give it a gentle stir before serving.
Serve over ice in chilled glasses and include a ladle or large spoon so guests can scoop out the fruit—those pieces are a highlight of the drink.
What to serve with sangria
Sangria pairs well with a wide range of light bites and summer-friendly dishes. Consider a melon and mozzarella board, a simple prosciutto and pesto flatbread, bean dips with pita, grilled seafood, or tapas-style small plates. The fruity, acidic profile of rosè sangria complements salty, savory, and fresh flavors.
Rosè Sangria with Peaches and Raspberries
ingredients
- 1 750 ML bottle of your favorite rosè wine
- 1 Cup lemonade
- 1 Cup vodka or other clear spirit
- ½ Cup raspberry or orange liqueur (I used Chambord)
- ½ lemon thinly sliced
- 1 Cup fresh raspberries
- 2-3 peaches sliced
instructions
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In a large pitcher, stir together the rosè wine, lemonade, vodka (or other clear spirit), raspberry liqueur, raspberries, lemon slices, and sliced peaches. Cover and chill in the refrigerator for 1 hour or overnight to allow flavors to meld.
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Scoop a few pieces of the infused fruit into chilled glasses and serve over ice.
notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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