Food Network Kitchen’s Rose, Rose and Raspberry Sangria.
Recipe courtesy of Food Network Kitchen

Rose, Rosewater and Raspberry Sangria

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  • Level: Easy
  • Total: 4 hr 35 min (includes cooling and chilling times)
  • Active: 15 min
  • Yield: about 8 servings (7 1/2 cups)
Raspberries and grapefruit soda add a bit of tang to balance out the floral rosewater syrup in this rose wine sangria. Thanks to its blushing-pink color, the drink is perfect for Mother's Day or a spring picnic in the garden.



  1. Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher.
  2. Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
  3. To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.