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.
Mixed Berry Rosé Sangria 🍹 We’re planting a tree in the Amazon for every pre-order of our new cookbook ONE POT VEGAN! Order yours today 👉 sovegan.co/onepvPosted by So Vegan on Saturday, 6 June 2020
Mixed Berry Rosé SangriaRoxy, So Vegan OK, so officially we’re still a few weeks from summer but that’s not holding us back. This is our new – and… Print This
For the berry syrup:
- 100g / 3.5oz strawberries
- 100g / 3.5oz blackberries
- 150g / 5.3oz granulated sugar
For the sangria:
- 500g / 17.6oz fresh mixed berries (we use strawberries, blueberries and blackberries)
- 2 oranges
- 750ml / 25.4 fl.oz bottle of vegan-friendly rosé wine
- 60ml / 2 fl.oz orange liqueur or brandy
- sparkling water or Prosecco
- fresh mint leaves
- To make the berry syrup, quarter the strawberries and blackberries. Add them to 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.
- Meanwhile slice the strawberries for the sangria in half and slice one of the oranges into 1cm thick rings. Add all the berries and orange slices to a large jug.
- 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.
- 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.
- 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 the glass is two thirds full. Top up the glass with either sparkling water or Prosecco and finish with a sprig of mint. So refreshing!