Mixed Berry Rosé Sangria

Traditionally made with red wine, we’ve switched things up with rosé and our very own mixed berry syrup. The end result is a lighter sangria which has a wonderfully-balanced sweetness.

Ingredients

-1 jug+

Metric

Method

1. 1

   To make the berry syrup, put the strawberries and blackberries into a saucepan over a medium heat, along with the granulated sugar and 250ml (8.5fl.oz) of water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, until the berries are completely soft, stirring occasionally. 

   
2. 2

   Meanwhile slice the strawberries for the sangria in half and slice one of the oranges into 1cm thick rings. Put all the berries and orange slices into a large jug.

   
3. 3

   Once the syrup is ready, push it through a sieve and discard the leftover pulp (save it for a smoothie later). Leave the syrup to cool to room temperature. 

   
4. 4

   Next, add the syrup to the jug followed by the juice of the remaining orange, the wine and the orange liqueur (or brandy, if you prefer). Stir to combine and leave in the fridge for 3-4 hours – this will help improve the flavour. You can also leave it overnight.

   
5. 5

   When you’re ready to serve, add a few ice cubes to each glass. Pour in the sangria, along with some of the fruit, until each glass is two-thirds full. Top up with either sparkling water or Prosecco and finish with a sprig of mint. So refreshing!