Rosé Sangria

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  • Level: Easy
  • Total: 3 hr 5 min (includes chilling time)
  • Active: 5 min
  • Yield: 12 to 14 servings
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One 750-milliliter bottle sweet rose

One 200-milliliter bottle brandy 

8 ounces kumquat, sliced in half

4 cups red grapes, sliced in half

6 rings dried pineapple 


  1. Add the rosé and brandy to a large pitcher. Add the kumquats, grapes and pineapple rings. Refrigerate for at least 3 hours and up to overnight.
  2. Serve in chilled white wine glasses.