This summer tropical sangria is a refreshing wine cocktail that’s perfect for serving a crowd. With summer berries, tropical fruit, and your favorite rosé, it’s an ideal drink for warm-weather gatherings that will delight your guests’ taste buds.
Summertime get-togethers should feel relaxed and effortless. Mixing individual cocktails can be time-consuming, so a make-ahead pitcher of sangria is a smart, crowd-pleasing solution.
Enter: the almighty sangria.
☀️ Summer sangria
For years I thought I didn’t like sangria, until I realized many homemade versions start with a wine that isn’t enjoyable. There’s a simple rule: if you start with poor-quality ingredients, the result won’t taste great. The fix is easy—use a wine you like.
When making sangria, treat the wine as you would when cooking with it: choose something you would happily drink on its own.
🍷 What wine to use in this summer cocktail
This tropical sangria uses rosé, which mixes well with fruit and juices. You don’t need an expensive bottle—just a rosé you enjoy. Lighter pink rosés, especially Rosé of Pinot Noir, work particularly well in this recipe.
🍹 Making tropical sangria
Sangria shines because it’s simple and scalable. Make it ahead and you’ll be able to enjoy your guests instead of tending the bar all night.
- Pour one bottle (750 ml) of rosé into a large pitcher.
- Add sparkling water and a tropical juice—mango or guava work beautifully—then stir in fresh fruit.
- Chill the sangria for at least six hours, or overnight. When ready to serve, garnish with reserved fruit, ice if desired, and a sprig of mint.
🍽 Serving ideas
Serve the sangria in a large pitcher and pour into colorful summer glasses for a festive presentation. Pair it with light appetizers and grilled mains for a balanced menu—fresh fruit crostini, grilled pineapple chicken, or shrimp skewers with pineapple are all excellent choices. For a fresh side, a corn and quinoa caprese-style salad complements the tropical flavors, and a berry galette makes a lovely dessert.
🎉 More summer party recipes
- Pineapple Mango Salsa
- Simple Fruit Salad
- Grilled Bacon-Wrapped Scallops with Teriyaki
- Avocado Pasta Salad with Tomatoes and Corn
Did you make this recipe? Leave a 5-star rating in the recipe card and share a comment below. Thank you!
Tropical Rosé Sangria
Equipment
- Large pitcher
Ingredients
- 1 bottle (750 ml) your favorite rosé wine
- 2 cans (12 ounce) blood orange sparkling water
- 1 bottle (32 ounce) mango juice
- 2 cups sliced or chunked pineapple, divided
- 1 cup hulled and sliced strawberries, divided
- ½ cup raspberries, divided
- Ice (optional)
- Mint leaves for garnish (optional)
Instructions
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Pour the rosé, mango (or guava) juice, and sparkling water into a large pitcher. Add about three-quarters of the pineapple, strawberries, and raspberries, reserving the rest for garnish. Cover and chill the pitcher in the refrigerator for at least 6 hours or overnight to let the flavors meld.
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To serve, spoon the reserved fruit into each glass or use it to garnish the rim. Add ice if desired and top each glass with a mint leaf. Cheers!
Notes
- Swap blood orange sparkling water for orange or passionfruit sparkling water.
- Swap mango juice for guava or passionfruit juice.
This sangria is best within 48 hours of refrigeration.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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