Living Entertaining:

Rosé Sangria

Photography by Sarah Elliott
Shared on The Chalkboard Mag 
Prop assistant Jenna Saraco

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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