It doesn't get more colorful than this Sangria! Cocktails like, Raspberry and Citrus Mezcal Cocktail and Passion Fruit Margarita with Li Hing Mui have been on repeat this season. Testing and sipping, it's all about quality control, of course.
I took some inspiration from my favorite Sephardic flavors and created two very floral and addictive sangrias. A strawberry rosé sangria with rose water and a peach sangria with orange blossom water. These floral sangrias are so lovely and light, you will be begging for round two!
Strawberry Rosé Sangria
The colors of this rosé sangria are so beautiful thanks to the pink hue of rosé and blended strawberries. All you have to do is blend frozen strawberries until it's a sorbet texture. Then pour into a large pitcher along with a bit of simple syrup, rosé wine, a few dashes of rose water and your favorite fruits.
Peach Orange Blossom Sangria
Peach and orange blossom are a beautiful match and in season peaches will shine in this sangria. Puree fresh peaches (or frozen if you have them) until a slushy consistency and pour in a large pitcher, along with a bit of white rum, simple syrup and orange blossom water. I prefer a lighter white wine, such as Pinot Grigio. or a vino verde to keep it light and refreshing.
More floral infused recipes
- Fruit Rose Tart
- Mango Rose Lassi
- Cardamom Date and Rose Water Challah
- Jallab (Lebanese Drink with Rose Water)
Fruity and Floral Sangria- Two Ways!
LittleFerraroKitchen.com
Equipment
Ingredients
White Peach Sangria with Orange Blossom Water
- 1 large peach pitted and roughly chopped or 1 cup frozen peaches
- ½ cup sugar
- ½ cup + 2 tablespoons water divided
- 2 tablespoons white rum
- 2 teaspoons orange blossom water
- 1 bottle 750ml white wine (I used Pinot Grigio)
- 1 large peach pitted and sliced for garnish
- Sparkling water or sparkling wine for serving
- Edible flowers for garnish
Strawberry Rosé Sangria
- 1 cup frozen strawberries
- ½ cup sugar to make simple syrup
- ½ cup + 2 tablespoons of water divided
- 2 tablespoons white rum
- 2 teaspoons rose water
- 1 bottle 750ml Rosé wine
- 1 cup fresh strawberries cut in half or sliced
- 1 red plum pitted and sliced
- Sparkling water or sparkling wine for serving
- Edible flowers for garnish
Instructions
White Peach Sangria with Orange Blossom
- To make fresh peach puree, add the chopped peaches to a blender or food processor with a splash of water (about 2 tablespoons) and pulse until smooth.
- Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for other cocktails.
- In a tall pitcher, add in ½ cup of the peach puree, sliced peach, rum, ¼ cup simple syrup, orange blossom water, and white wine. Use a long handle to stir everything together and allow to sit in the refrigerator for at least 4 hours.
- When ready to serve, pour into glasses and top with either sparkling wine or sparkling water (I used La Croix sparkling water) and garnish with edible flowers, if using.
Strawberry Rosé Sangria
- To a blender or food processor, add frozen strawberries and about 2 tablespoons of water and blend until smooth. Pour into airtight container until ready to use.
- Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for up to 1 month.
- In a tall pitcher, add in ½ cup of the strawberry puree, ¼ cup of simple syrup, fresh strawberries, plum, white rum, rose water, and rosé wine. Use a tall handle to stir everything together and allow to sit in the refrigerator for at least 4 hours so flavors can blend.
- When ready to serve, pour into glasses and top with either sparkling water or sparkling wine and edible flowers.
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