Sparkling Rosé Sangria

Sparkling Rosé Sangria

Sparkling Rose Sangria with Aperol and Peaches

(Photo from Serious Eats)

This recipe I created is a mash-up of two summer favorites: sangria and the Aperol spritz and the whole thing is served over peaches. You can find the recipe over on Serious Eats or below! 


  • 1/4 cup sugar (2 ounces; 50g)

  • 1/4 cup (60ml) water

  • 1/2 vanilla bean, split lengthwise

  • 1 (750ml) bottle dry rosé wine

  • 1/2 cup (120ml) Aperol

  • 1/4 cup (60ml) fresh juice from 2 lemons

  • 1 cup (240ml) sparkling water

  • 2 medium peaches (about 170g; 6 ounces each), pitted and diced

  1. In a small saucepan, combine sugar and water and bring to a boil, stirring, until sugar is dissolved. Remove from heat and add vanilla bean. Let stand 15 minutes. Remove vanilla bean and reserve for another use.

  2. Pour vanilla syrup into a pitcher and stir in wine, Aperol, and lemon juice; this mixture can be refrigerated up to 24 hours in advance. Just before serving, stir in sparkling water and peaches. Serve in ice-filled glasses.



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