• There’s no denying the importance of a refreshing cocktail during the warm months of summer. I swoon rosé just as much as the rest of us on the East Coast, and from Memorial Day to Labor Day, rosé is without a doubt my summertime drink of choice.


    That said a little variety never hurt anyone. I was inspired by memories of Cava sangria I sipped in Spain… sitting at a hidden seaside restaurant in late afternoon getting all giggly and boozy. Transitioning this sangria stateside seemed like a swoony, and necessary, idea.

    Enter Rosé Sangria: super crisp, chilled, refreshing and studded with local fruit! But what launches this sangria to star status is the inclusion of a honey lavender-infused syrup! Jodi Moreno of What’s Cooking Good Looking made this unexpected concoction for our Paella Cookout which boasts a subtle, yet fragrant flavor once it mingles with peak-season, farmstand-ripe apricots, juicy blueberries and slightly tart gooseberries.

    Nothing expresses the joys of hot summer nights and unwinding with friends quite like a pitcher of Sangria. And this Rosé version is oh-so-simple: fresh seasonal fruit, simple syrup, and rosé—finished with a touch of soda water for effervescence.  It is guaranteed to refresh you on the hottest of summer days!

Rosé Sangria with Honey Lavender Syrup

Jodi Moreno

  • Recipe

    • 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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