Bring on Summer! And the Sangria!

This past Sunday was National Fruit Cocktail day and we haven’t stopped thinking about fresh sangria ever since! We love this fruity rosé recipe from the Williams Sonoma Blog for summer nights on the patio.

Rosé Sangria with Peaches and Raspberries


1 bottle (750 ml) dry, fruity rosé wine

1/2 cup (4 fl. oz./125 ml) white Lillet

1 cup (8 fl. oz./250 ml) cranberry juice

2 cups (8 oz./250 g) raspberries

1 peach, pitted and sliced

1/2 grapefruit, thinly sliced

4 cups (32 fl. oz./1 l) sparkling water


  1. In a drink dispenser or large pitcher, combine the rosé, Lillet, and cranberry juice and stir until blended. 
  2. Add the raspberries, peach, and grapefruit. 
  3. Refrigerate for at least 2 hours or up to 6 hours. 
  4. Just before serving, add the sparkling water and stir to combine. Serves 8.

Speaking of summer, this drink would go perfectly in one of our summer glasses like the Palm Tree Wine Glass or Tropical Vibes Stemless Wine Glass!