Fourth of July

Rosé Sangria with White Peaches and Cucumber

July 13, 2011
2 Ratings
Author Notes

This sangria is a nice and light summer version. Rosé keeps the fruit bright and has a much softer flavor than the traditional red wine base, which lets milder fruits shine through. I used a more minerally French rosé for this recipe because it pairs nicely with the cumber. If you use a Spanish or California rosé, the sangria will likely have have a slightly sweeter, fruity flavor. That can be yummy, too, but a crisp wine will make for a more refreshing drink. To quote a friend, this rosé sangria is "Almost as refreshing as a working air conditioner. Almost."

Cheers! - eatlovedrink —eatlovedrink

Test Kitchen Notes

I'm a big fan of sangria, whether red or white, and this rosé sangria was remarkable! I loved the combination of peaches and cucumber ... so refreshing, and just right for a hot summer afternoon by the pool. - thehappycook —Victoria Ross

  • Makes 6 drinks
  • 750 milliliters (1 bottle) rosé
  • 0.5 lemon, thinly sliced
  • 0.25 cucumber, thinly sliced
  • 2 white peaches, sliced
  • 2 tablespoons simple syrup
  • 0.25 liters club soda (or, a splash per glass)
In This Recipe
  1. Pour the wine, fruit and simple syrup into a pitcher. Let sit for 1 hour to let the flavors meld.
  2. Pour into in wine glasses, juice glasses, rocks glasses, pool-side appropriate plastic glasses...whatever you like. Top off each glass with a splash of soda water.
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