Mixed Berry Rosé Sangria

OK, so officially we’re still a few weeks from summer but that’s not holding us back.

This is our new – and totally incredible – sangria recipe.

We’re huge fans of this classic Spanish and Portuguese cocktail.

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.

But be warned!

It’s easy to forget this sangria still packs an alcoholic punch.

In fact, if you want turn the alcohol down a touch – like we sometimes do – you can simply top up with sparkling water instead of Prosecco.

Here are a few other things you need to know:

• We prefer to leave the sangria in the fridge to chill for a 3-4 hours (or overnight) before serving. This gives times for the fruit to infuse the alcohol.
• Brandy is really popular among sangria fans, but we love to use orange liqueur instead. However you can use brandy if you prefer!
• We only top up our sangria with sparking water or Prosecco when we’re ready to drink. If you add them to the sangria and let it sit for a while, you’ll lose the carbonation and they’ll taste flat.
• Throw in your favourite fruits! We’ve stuck to the berry theme, but the great thing about Sangria is you can twist it however you like – kiwi, pear and mango would all work really well.