Recipes Cocktails:

Rosé Sangria with Honey Lavender Syrup

Rosé Sangria with Honey Lavender Syrup


For the honey lavender syrup:

  • ¼ cup of honey
  • ¼ cup of water
  • 1 tablespoon of dried lavender

For the sangria:

  • 1 cup of blueberries
  • 4-6 apricots, pitted and sliced
  • 1 bottle of rosé
  • 1 liter of club soda

**It is best to make this several hours or a day before serving so the flavors have time to develop.

The Prep

Make the honey lavender syrup:

  • Place the honey and water into a small saucepan and bring to a boil while whisking. Add the lavender, and lower to a simmer. Cook for about 5 minutes until the mixture thickens slightly.
  • Remove from the heat and strain the mixture into a heatproof container (such as a mason jar). Allow the syrup to cool to room temperature before making the sangria.

Assemble the sangria:

  • Add the blueberries and apricots to a large pitcher, then pour in the bottle of rosé.  Add the honey lavender syrup, and place in the fridge to allow the flavors to blend.
  • Right before serving, add the club soda to the sangria.
  • Pour into individual glasses over ice.
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